Coffee-infused food? Sign me up, moms.

Listen, moms, if there’s one thing I know, it’s that we all have a little bit of a sweet tooth. There’s nothing better than a little caffeine-infused treat to get you going and treat yourself when you’re having an “I just need a little sweetness” day.

We know you’re starting your morning with a pot of Mama Roast, but you’ve got a little leftover. Let it cool at room temperature, put it in the fridge.

Use this as your base for some of your favorite coffee-infused treats!

Here are 5 ways you can transform your Mama Roast into an after-dinner delight.

Coffee Popsicles

What You’ll Need 3 cups of coffee 1/2 cup of creamer Popsicle molds How to Make It Mix all ingredients in a 4 cup measuring cup Pour into popsicle mold Put in freezer for 8-10 hours Grab one on your next five-minute break and enjoy!

**Pro tip: add 2-4 tablespoons of your favorite sweetener or flavor shots for a caffeinated beach-like treat!

Coffee Flavored Gelato

What You’ll Need: 1 ½ cups Whole Milk 1 ½ cups light cream 1 cup white sugar 1 cup chilled Mama Roast Ice Cream Maker (or glass for float option) How to Make It: Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve. Using an electric mixer, beat milk mixture until it is the consistency of buttermilk. Hand-mix, the coffee into the milk mix Transfer to ice cream maker and follow manufacturers instructions

Don’t have an ice cream maker? Make yourself a float!

Pour 1 cup of iced Mama roast over your favorite vanilla or slightly flavored ice cream for an affogato delight!

Coffee milkshake

(alright, we’ll cheat for this one. We just can't get coffee and ice cream off the brain!)

What You’ll Need 4-5 scoops of vanilla or chocolate chip ice cream 1 cup chilled Mama Roast A blender

How to Make It: Don’t worry, we’ll keep this one easy

• Put 4 scoops of your favorite ice cream in a blender.

• Add 1 cup of chilled Mama Roast and blend until smooth.

• Add more ice cream or coffee for your flavor and consistency preferences.

Cappuccino cupcakes: a perfect breakfast treat with coffee or a sweet dessert to top off the night

What you’ll need:   ½ cup vegetable oil 1 cup granulated sugar 1 tbsp vanilla extract 2 eggs 3 tbsp chilled Mama Roast ½ cup sour cream

• 1 tsp . baking powder

• ½ tsp . baking soda

• ¼ tsp . salt

• 1 + ½ cups all-purpose flour

• A cupcake tray

How to make it:

• In a large mixing bowl, combine vegetable oil and sugar

• Add vanilla and eggs. Use a hand mixer in medium to combine, about 1 minute

• Add 3tbsp of Mama Roast and sour cream. Mix until well incorporated

• Add in the baking powder, baking soda, salt and flour. Mix just until the flour is incorporated. The batter won't be super thick.

• Scoop the batter into the prepared cupcake pans.

• Bake at 350 degrees for 18-20 minutes, or until done

Set aside to let cool.

Enjoy as a coffee-infused muffin or add your favorite buttercream icing for dessert.

Protip: Make your own buttercream icing using 1 cup of room temperature butter, 3 tablespoons of chilled Mama Roast, a tbsp of milk, and 3 cups of powdered sugar.

Whip the butter in a bowl; once fluffy add the rest of the ingredients until combined, fluffy and fragrant.

Let chill and smooth on cooled cupcakes

Coffee flan: Alright, this one’s for the fancy ma’s. What you’ll need: 2 cups half and half 6 tbsp Mama Roast ⅔ cup sugar 1 cup heavy whipping cream

• 1 tsp vanilla

• 4 egg yolks; but save them, you’ll need

• 2 whole eggs

• A pinch of salt

• Mesh Sieve

• Blender

• 9 inch round baking dish

• Large plate

How to make it

First, we’re going to make a sugar bottom coat:

• Cook sugar in a small saucepan over moderate heat, undisturbed, until it begins to melt, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a baking dish or metal cake pan (2 inches deep)

• and tilt the dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.

Step 2: Make the Custard

• Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth.

• Pour custard through a fine-mesh sieve over sugar-coated baking dish

• Place baking dish into a 17- by 11-inch roasting pan lined with a kitchen towel.

• Cover dish loosely with a piece of foil

• Pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish.

• Bake at 350 degrees for about 1 to 1 ¼ hours until custard is set but still wobbly in center when gently shaken (knife test; place in the center and if it comes out clean, you’re good!)

• Transfer the dish to a rack to cool completely, about 40 minutes.

Step 3: Chill flan, covered, until cold, at least 8 hours. (or up to 24 before unmolding)

Step 4: Unmold and ENJOY!

To unmold the flan, run a thin knife or spatula around the edge of the dish to loosen the flan. Invert a large platter with a lip-over dish. Holding dish and platter securely together, quickly invert and turn out flan onto the platter. Caramel will pour out over and around the flan.

** You can make these in miniature sizes using Souffle cups (if you’re fancy like that). If not, enjoy a bite with the kiddos.

Can't wait to see what you make!

Till next week, mamas.

Xo Shalena