Maple Coffee Hot Sauce

This hot sauce lived rent-free in my head for years before I finally figured out how to make it the way I wanted.

I’m very particular about my coffee and how it’s made, so I wasn’t about to throw it into a hot sauce unless I could treat it with the same respect I give it in my own kitchen. Coffee oils are delicate, and scaling up a recipe without burning those flavors is tricky. For years, Maple Coffee Hot Sauce existed only as a recurring micro batch while I kept turning the problem over in my head.

Then one day it clicked. An equipment upgrade we had made for entirely different reasons suddenly made this sauce possible. And using Carrier Coffee's Deep Thoughts Coffee made it complete.

I’m incredibly proud of this one. It’s deep, dark, and layered, with a little sweetness from Vermont maple and a slow, satisfying heat.

It shines on a charcuterie board, especially with richer meats like salami, prosciutto, or pâté. It’s also surprisingly good with creamy dishes like chicken pot pie or a good Midwestern casserole. And a few splashes in a pot of chili will make it taste like you’ve been tending the stove for hours.

Ingredients: Red jalapeños*, white vinegar, cold brewed Carrier Roasting Company’s Deep Thought coffee, pure Vermont maple syrup, salt. * All produce is grown on a small farm within 200 miles of our Vermont kitchen

Heat: 🔥🔥🔥 (3/6)

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