Coffee and Dessert Come Together in This Episode of Cooking with Kimmie and Jonathan Choi

May 16, 2019

In 2012, Jonathan Choi had a cup of Panama coffee (Hacienda Esmeralda Geisha Mario San Jose, to be specific) from a shop in China. It was so special that it sparked in him a passion for the craft, which he brought back to the Philippines. Seeing Metro Manila’s lack of high quality coffee, he opened Magnum Opus Fine Coffees and Exchange Alley Coffee House.

Through both shops, Jonathan hopes to crush the misconception that third-wave coffee is reserved for caffeine nerds. “Coffee snobbery is so 2013!” he says, explaining that these days, specialty coffee is all about being approachable. Coffee shouldn’t play by any rules. People should enjoy it the way they want to.

The real challenge here for specialty coffee professionals is to be as inventive as possible to get more people to notice, and hopefully turn them into specialty coffee drinkers [too].

In that spirit, Jonathan joined Kimmie in the kitchen to transform coffee into something everyone loves: dessert. In this recipe, we specifically used cold brew coffee because it boasts a sweeter profile than other brews. Plus, it boasts a more complex, deeper flavor that you won’t get from regularly brewed coffee.

Cold Brew Pudding

  • Serves: 4 people
  • Active time: 30 mins
  • Total time: 30 mins + 4 hrs/overnight
  • Difficulty: Easy



  • 2/3 cup sugar
  • ¼ cup cornstarch
  • 2 cups EACH cold brew
  • ¼ cup heavy cream
  • 4 tbsp. sugar


  • 1 cup whipped cream


  1. In a large pot over low heat, whisk together sugar and cornstarch.
  2. Whisk until combined, then whisk while slowly pouring in cold brew and heavy cream.
  3. Cook mixture for 5 minutes or until extremely thick but not curdled.
  4. Remove from heat.
  5. Divide equally between small dishes or ramekins.
  6. Let cool at room temperature for about 30 minutes, then place in refrigerator overnight or for at least 4 hours, until well chilled and set.
  7. Serve with generous amounts of whipped cream.
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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