A pot of cowboy coffee and steaks on the campfire? Hmmmm…. maybe a backyard grill and icy margaritas instead. Whether you’re heading out West or out back, punch up your menu with this aromatic rub.

I love mixing this blend just to smell the seductive aromas of coffee, cocoa and chile – the three C’s. Plus, this rub radiates a warm kick from smoked paprika, mild and fruity ancho chile, allspice, and cinnamon. It’s richly seasoned, but not tongue-burning hot.

Tips:

Try the rub with the marinade below for the perfect combination of flavors.
This makes enough for 2-3 steaks, but you can double or triple the recipe.
I’ve included measurements by weight, so it’s easier to whip up a large batch.
Coffee, cocoa and chile are all rich in antioxidants.
Use an arabica coffee bean here; it’s less bitter than robusta.

Coffee + Cocoa + Chile Rub

By Kate Heyhoe

Makes 1/3 cup (2-1/4 ounces or 63 grams)

1 tablespoon finely ground coffee (3g)
2 tablespoons turbinado sugar (22g)
1 tablespoon granulated sugar (10g)
1 tablespoon ancho chile powder (8g)
1-1/2 teaspoons allspice (4g)
1 teaspoon smoked paprika (3g)
1 teaspoon cinnamon (3g)
1 teaspoon sea salt (6g)
2 teaspoons cocoa powder (4g)

Combine all ingredients. Rub about 1 tablespoon on each steak (both sides). Leave on as a dry rub or marinate before grilling.

Kate’s All-Purpose Steak Marinade

Pat on about 1 tablespoon spice rub on both sides of each steak. Marinate 2 sirloin or other steaks in 1 tablespoon each of olive oil, balsamic vinegar, and soy sauce. Refrigerate 2 hours or overnight before grilling.

Other uses for the rub: Kick up chili con carne for a boost of flavor, not heat. Add 1-2 tablespoons rub to a pot of chili, slow-cooker pork, or taco meat. Sprinkle on halved winter squash before baking, or mix into mashed sweet potatoes.

“Fast Money” Chile-Chocolate-Coffee Coins

Makes 18 (1-inch) coins

by Kate Heyhoe

It takes longer to balance your checkbook than to make these spicy little chocolate coins. They’re laced with smoky chipotle chile, and topped with ground coffee beans and cocoa nibs. If you’ve got some cocoa powder handy, dust the coins with a hit for visual contrast. Each coin gives a small boost of caffeine and theobromine, from the coffee and chocolate.

Equipment is simple: a microwave oven to melt the chocolate, a small glass bowl, wax paper, and some measuring spoons and cups. I use Ghirardelli bittersweet baking chips with 60% cacao, but substitute your favorite brand.

This recipe makes 18 coins, and you can easily double it if you want more. As for variations: cinnamon instead of (or in addition to) the chipotle tastes just as good. Nuts? Sure, why not. Milk chocolate instead of bittersweet? Go for it. Crystallized ginger, dried cherries? Anything goes, but maybe not all on the same coin.

Ingredients

2 ounces (1/3 cup) bittersweet chocolate baking chips (60% cacao)
1/4 teaspoon ground chipotle chile
1-1/2 teaspoons very coarsely ground roasted coffee beans
1 teaspoon cocoa nibs
Cocoa powder for dusting (optional)

Line a small pan or flat surface with waxed paper. Pour the chocolate baking chips and chipotle chile into a small glass bowl (microwave safe). Melt the chocolate in a microwave at 50% power in 30-second bursts, stirring after each burst. You’ll need to do this 2 or 3 times, until the final stirring turns any last clumps into smooth, melted chocolate.

Using a half-teaspoon measuring spoon, scoop up some chocolate and drop it onto the waxed paper, to create 1-inch chocolate coins. Sprinkle a pinch each of coffee beans and of cocoa nibs over the top of each coin. Use the back of a clean spoon to gently tap the coffee and cocoa nibs into the melted chocolate, just enough so they stick when cooled. If desired, scoop some cocoa powder into a spoon and tap it onto each coin (over a sieve if you have one), just to leave an artistic dusting. Let the coins cool at room temperature until hard, or chill them for 10 minutes in a refrigerator. Peel the solid coins off the wax paper and serve at room temperature.

To store: Place the coins in layers, separated by wax paper, in an airtight container; or refrigerate up to 2 weeks.

I'm an author and journalist specializing in food and cooking. Caffeine Basics is my ninth book. I've written about the U.S. wine industry, international foods, shrinking your "cookprint," and cooking with kids. Great Bar Food at Home was a James Beard Award finalist, and Cooking Green: Reducing … More