It’s fun to drink our products, but it’s also a good time to cook and bake with them. 

We’ve got an amazing group of fans and these recipes come from them. 

Coffee Chipotle Beer Can Chicken

Recipe By: @jeska_amber


For the Quick Brine – 

  • 6 cups water
  • 6 tbsp salt 
  • 3 tbsp sugar
  • 2-3 dried chilis 

For Dry Rub – 

  • 1/4 cup brown sugar
  • 1/4 cup finely ground coffee or instant coffee 
  • 1/4 cup ancho chili powder or other chili mix 
  • 2 tbsp paprika 
  • 2 tbsp salt 
  • 1 tbsp ground cumin 
  • 1 tbsp garlic powder
  • 1 tsp mustard powder

For the Chipotle Butter – 

  • 1/2 cup butter
  • 1/4 cup La Costena Chipotle sauce 


Get one whole chicken (skin on, remove heart and gizzards from inside body cavity) and place in quick brine for 2-3 hours. 

Remove chicken from brine and dry. 

Cut off top of one can of Pabst Hard Coffee and slide chicken, butt side first, down can and position upright. The breast will be pointed up and hind legs will support from the bottom. 

Set chicken in tray for easy transportation to oven or grill. 

Cover chicken completely with dry rub, making sure to cover all surfaces with seasoning. 

Place whole chicken, with inserted can, over indirect heat on outdoor grill at 350 degrees for one hour or until a meat thermometer in the thickest part of the breast meat reads 165 degrees. Baste every 20 minutes with chipotle butter. 

Remove from grill and let rest for at least five minutes before carving. 

Carve up + enjoy! 


Recipe By: @sugar_monsterr


For the Cake – 

  • 3/4 cup all-purpose flour 
  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 tablespoon malted milk powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla 
  • 2 cups Pabst Hard Coffee (about 1 1/2 cans) 
  • 1/2 cup coconut oil, melted (canola oil works too!) 
  • 2 large eggs, room temp, lightly whisked

For The Hard Coffee Frosting – 

  • 3 sticks unsalted butter, soft but not melted 
  • 1 cup unsweetened cocoa, sifted 
  • 5 cups confectioners sugar, sifted
  • 1 tablespoon malted milk powder
  • 1/2 cup Pabst Hard Coffee 
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt 


Preparation(can be made in one bowl – and we’ll cheers to that)

Preheat oven to 350. Spray (2) 8″ pans with non-stick baking spray or coat in butter/flour or make cupcakes. 

Start with all of the dry ingredients (flour, cocoa, sugar, baking powder, baking soda, malt powder and salt) in a large-ish bowl and gently whisk together to combine and to get out any lumps. you can also use a stand mixer or a hand mixer for this, if you’re feeling fancy. 

Add Pabst Hard Coffee, melted coconut oil, vanilla and eggs and whisk to combine. Make sure to scrap the sides of the bowl down and mix until everything is smooth and dreamy. 

Pour the batter into the prepared pans and bake for about 35 minutes or if you’re doing cupcakes, those only take about 20 minutes. Either way, make sure the cake springs back to a soft touch. You can also check if it’s done using a good ol’ fashioned toothpick. If you put it in the center and it comes out clean, you’re good to go! 

While the cakes are cooling, make the frosting. 


Using a stand mixer or a hand mixer, whip the butter on medium-high until super light and fluffy – about 5 minutes. 

Add the sifted cocoa powder, powdered sugar, malt powder and salt and mix on low just until combined. It’s going to be chunky. 

Add the vanilla and Pabst Hard Coffee, mix on low until everything is creamy and then mix on medium to fluff up another 3 minutes. 

If frosting is too loose, add more powdered sugar. If it’s too dry, add more Hard Coffee. 




Recipe By: @jennywiththegoodeats

Ingredients: (makes 2 peaches)

  • 1 can of Pabst Hard Tea
  • 1 tablespoon honey 
  • 1 teaspoon pure vanilla extract
  • 2 peaches (make sure they’re ripe!) 
  • Frozen vanilla yogurt for serving 
  • Basil leaves (optional garnish) 


Slice a small ‘x’ in the bottom of the peaches. 

Add Pabst Hard Tea, honey and vanilla to a small saucepan and bring to a simmer. 

Add peaches and rotate occasionally to ensure even cooking, simmer for 15 minutes. 

Remove peaches and set aside to cool slightly before peeling skin off. 

Continue to reduce the sauce for an additional 10 minutes. 

Remove skin from peaches by peeling off with your fingers or a vegetable peeler if needed. 

Add a peach to each bowl along with a scoop of frozen vanilla yogurt, pour the sauce over the top of each peach. 

Add basil leaves for garnish if desired (Jenn recommends). 


Pabst Hard Coffee Poke Cake

Recipe By: @jennywiththegoodeats


For the Cake – 

  • 2 cups all-purpose flour 
  • 2 cups sugar 
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda 
  • 1 teaspoon salt 
  • 2 large eggs
  • 3/4 cup milk
  • 1 cup vegetable oil
  • 1 cup Pabst Hard Coffee, divided 
  • 1 teaspoon pure vanilla
  • 3/4 cup boiling water
  • 1 cup sweetened condensed milk
  • 3/4 cup semi sweet or dark chocolate chips 

Cake Topping – 

  • 2 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons Pabst Hard Coffee 

Optional Additions: 

  • 1 cup mini chocolate chips 
  • Caramel sauce 

Preparation: (makes 1, 9×13 inch cake)

Line a 9×13 inch cake pan with parchment paper and spray with non-stick cooking spray or grease with vegetable oil. 

Preheat oven to 300 degrees. 

Combine flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. Combine together thoroughly. 

Next, mix together eggs, milk, vegetable oil, 1/2 cup of Pabst Hard Coffee, and vanilla in a medium mixing bowl. Once thoroughly combined, pour into dry ingredients. 

Carefully add the boiling water to the mixture and combine until incorporated. Pour into the prepared 9×13 inch pan and bake for 40-45 minutes (until a toothpick is inserted and comes out clean). 

When the cake has about 5 minutes left in the oven, combine the remaining 1/2 cup of Pabst Hard Coffee and the sweetened condensed milk and bring to a simmer in a saucepan. Place chocolate chips in a small bowl and pour the hot mixture over the chocolate chips until melted. Mix thoroughly. 

Once the cake is removed from the oven, poke it all over with a straw or the end of a knife. Pour the melted chocolate chip mixture all over the cake, then refrigerate the cake for at least 3 hours to absorb all of the liquid. 

Once cake is cooled and liquid has been absorobed, combine whipping cream, powdered sugar, cocoa powder, and Pabst Hard Coffee. Whip with a stand mixer or electric hand mixer until stiff peaks form. 

Spread whipped cream over the top of the cake and top with mini chocolate chips and a caramel drizzle. 

Enjoy with a Pabst Hard Coffee!