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    Three Recipes Using Brewed Low-Acid Coffee

    Three Recipes Using Brewed Low-Acid Coffee

    by Alex Brecher April 09, 2022

    Did you brew more coffee than you can drink? That may be hard enough, but what happens when you have acid reflux or other digestive issues, and you need to be careful about when you consume coffee? 

    It’s a problem. It’s not just the thought of wasting good coffee. It’s the fear of getting heartburn when you add more coffee to your day. That’s what can happen when you have too many highly acidic foods or beverages, such as coffee.

    All that can change, though, when you use a lower-acid coffee. There are tons of great recipes you can make to use up yesterday’s coffee. They all take low-acid coffee, such as Alex’s Low-Acid Organic Coffee, to avoid heartburn that you might notice with a high-acid coffee. You can now use up your coffee and enjoy it without fear.

    Here are four great recipes using brewed coffee so it doesn’t need to go to waste. They use Alex’s Low-Acid Organic Coffee to keep acid content down. Each of these is designed to satisfy your sweet tooth, too!

    Frozen Yogurt Coffee Pops

    You can have a cold, sweet treat whenever you want when you make a batch of these frozen yogurt coffee pops. With so many variations, you might want to make a lot of batches. You’ll be sure to always have the flavor combo you’re craving!



    1. Gather popsicle molds or plastic cups, and popsicle sticks.
    2. Mix the yogurt, sugar, and coffee together. Stir in the chocolate chips.
    3. Pour the mixture evenly into the plastic cups or popsicle molds. Place a popsicle stick in each one. 
    4. Freeze the popsicles for at least 4 hours or overnight.
    5. To serve, let them thaw for 10 to 20 minutes on the counter, or dip the molds or cups in warm water to loosen the popsicles. Enjoy!


    • Use any flavor of yogurt.
    • Make it lower in calories and sugar by using light, non-fat yogurt with no added sugar, and using sugar substitute, such as stevia, monk fruit, or sucralose, instead of sugar.
    • Stir strawberries, blueberries, or any chopped soft fruit into the yogurt before mixing it with the coffee.
    • Stir a dash of cinnamon or cocoa powder into the yogurt before mixing it with the coffee.
    • Use any kind of baking chips, such as milk, dark, or white chocolate, or peanut butter or butterscotch chips.
    • Put a layer of chopped peanuts or other nuts, crushed cereal, or toasted oats into the popsicle cups or plastic cups before freezing them for a crunchy topping.

    Mocha Muffins

    How about a little coffee with your morning coffee? These mocha muffins give you an extra dose of coffee to look forward to as a wake-up call. You can store extras in the freezer and thaw one whenever you need a delicious breakfast at home or on the go. Serve them with peanut butter, jam, butter, cottage cheese, cheddar cheese, or cream cheese.


    • 2 cups of flour
    • 2 teaspoons of baking powder
    • ½ teaspoon of salt
    • ¼ cup of baking cocoa (unsweetened cocoa powder)
    • 1 cup of strong brewed Alex’s Low-Acid Organic Coffee
    • ⅓ cup of sugar
    • ⅓ cup of canola oil
    • 1 egg
    • ½ cup of chocolate chips
    • ½ cup of chopped walnuts


    1. Preheat the oven to 400 degrees. Line 12 muffin cups with paper baking cups, or grease them.
    2. Mix the flour, baking powder, cocoa, and salt well in a bowl and set aside.
    3. In a large bowl, use a mixer or fork to beat the eggs and blend in the brown sugar, oil, and coffee. Beat well.
    4. Fold in the dry ingredients and gently stir in the chocolate chips and walnuts.
    5. Pour the batter evenly into the baking cups.
    6. Bake for 16 to 18 minutes or until a toothpick comes out clean. Remove the muffins from the pan immediately.


    • Use 1 cup of whole-wheat flour instead of white.
    • For a crumb topping, mix ⅓ cup of oats, 1 tablespoon of cocoa powder, 2 tablespoons of sugar, and 2 tablespoons of oil, and place a bit of the mixture on each muffin before baking.
    • Use dutched cocoa for a lower-acid cocoa alternative.

    Peanut Butter Chocolate Iced Coffee

    This recipe takes a while because (pure genius!) it uses ice cubes made of brewed coffee. You can put the coffee in the freezer an hour or two before you want to make the recipe, but we have another idea: get in the habit of always having coffee ice cubes ready. That way, you can make this and other great iced coffee recipes whenever you want, and you always have something to do with your leftover brewed coffee. Just freeze it!


    • 1 cup of strong brewed Alex’s Low-Acid Organic Coffee
    • ½ cup of low-fat milk
    • 2 tablespoons of chocolate syrup
    • 1 tablespoon of peanut butter
    • 1 teaspoon of vanilla extract
    • Optional topping: whipped cream


    1. Make ice cubes by pouring the coffee into an ice cube tray and freezing it. It will take 1 to 2 hours for the cubes to freeze.
    2. Place ⅓ of the coffee ice cubes into a glass for serving.
    3. Put the remainder of the coffee ice cubes, milk, chocolate syrup, peanut butter, vanilla extract, and sugar into a blender. Blend until frothy.
    4. Pour the blended mixture over the coffee ice cubes. Top with whipped cream, if desired. Serve and enjoy!


    • Make it low-carb and sugar-free by using sugar-free chocolate syrup, natural peanut butter without added sugar, and a packet of low-calorie sweetener, such as sucralose, stevia, or monk fruit, instead of sugar.
    • Use 2 tablespoons of chocolate hazelnut spread instead of peanut butter and chocolate syrup.
    • Add ½ teaspoon of almond extract instead of vanilla extract.
    • Use any kind of milk you like, whether unsweetened almond or coconut milk, oat milk, or soy milk, for example.
    • Top it with a dusting of cocoa powder or a dash of cinnamon.

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