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It's Giveaway Time Again!


We’re teaming up with Chef’s Catalog to get you your coffee fix!

What could you win?

A Dash Rapid Cold Brew System, plus $100 from Chef’s Catalog!

Cold brew has a smooth, delicious flavor that’s easier on your stomach, and the Dash Rapid Cold Brew System makes your brew in just 5 minutes! We’ve tested some of our favorite coffee recipes and discovered that cold brew makes them even better. Check them out below and follow the instructions to enter the contest!

To enter the contest:

  1. Follow this link ( and like the post.

  2. Follow Dash and Chef’s Catalog on Instagram.

  3. Tag 3 friends who LOVE coffee!

**The contest ends September 30th at 11:59 PM EST. You must be 18+ and living in the US to enter. Giveaway is in no way sponsored, endorsed or administered by, or associated with, Instagram. Good luck!**


Cold Brew Cappuccino


2 oz cold brew

2 oz cold milk

¼ cup cold milk (for foam)


In a saucepan, heat your cold brew and 2 oz of milk until steaming (do not boil). Simultaneously, fill another saucepan with ¼ cup cold milk. While heating the milk, whisk quickly, and do not let it boil. Once you have enough foam, remove the milk from the heat. Pour the warm coffee and milk mixture into a mug, top with the foamed milk, and serve.

Cold Brew Ice Cream


2 frozen bananas, sliced

¼ cup cashew butter

¼ cup cold brew

1 tsp coffee extract

2 Medjool dates (optional)


In a food processor, blend all ingredients until smooth. Transfer the mixture to a deep pan and place in the freezer for 30 minutes. Scoop into bowls and serve.


Cold Brew Mocha


2 oz cold brew

1 oz chocolate syrup

5 oz steamed milk



Fill a tall glass with ice, and add the steamed milk. Blend together the cold brew with the chocolate syrup. Pour over the milk, and serve.

Spicy Cold Brew Short Ribs


4 dried ancho chilies, stemmed, seeded, and ribs discarded

2 cups boiling-hot water

1 medium onion, quartered

3 garlic cloves, coarsely chopped

2 tbsp canned chipotle

chilies, finely chopped

2 tbsp pure maple syrup

1 tbsp fresh lime juice

3 tsp salt

6 lbs. beef short ribs

1 tsp black pepper

1 tbsp olive oil

1 cup cold brew


Preheat your oven to 350℉. Soak the ancho chilies in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Reserve the chili-infused water.

Transfer the ancho chilies to a blender and purée with the onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 tsp salt. Pat the ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.

Heat the oil in a 12-inch, heavy skillet over moderately high heat until hot, but not smoking. Brown the ribs in 3 batches, turning occasionally, for about 5 minutes per batch. Transfer the ribs to a roasting pan.

Carefully add the chili purée to the remaining fat in the skillet, (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, for about 5 minutes. Pour the heated chili purée over the ribs in the roasting pan. Cover the roasting pan tightly with foil, and braise the ribs in the middle of the oven until very tender, for about 3 ½ hours.

Isabelle RabinComment