This Maple and Coffee Glazed Bacon recipe is a real show stopper for breakfast and brunch. The maple and coffee glaze gives the bacon a rich earthy flavor.
In my opinion, there is no wrong way to do bacon. But there are certainly right ways, and Maple and Coffee Glazed Bacon is one of those right ways.
Maple and Coffee Glazed Bacon is sweet, smoky, salty, meaty and droolworthy
Coffee has a particular affinity with flavorful meats, and bacon pairs especially well. Delicious bacon is all about striking a balance of sweet, smoky, salty, and meaty, and this Maple and Coffee Glazed Bacon has all those elements, with the coffee adding an earthy depth of flavor.
There’s not too much to this recipe, but the final result is so mouthwatering that I salivate just thinking about it. You start with a nice thick cut of smoked streaky bacon. It’s called “streaky bacon” in the UK, but it’s just what American’s call “bacon”.
Use the best bacon that you can find for this Maple and Coffee Glazed Bacon Recipe
To avoid any confusion, it’s bacon made from pork belly. If you can, use the highest quality bacon you can get your hands on. A thick cut will hold up well in the oven, and will be able to take on the maple and coffee glaze.
This recipe requires a shot of espresso, which makes it a different from some other coffee glazed bacon recipes that call for coffee grounds.
Use espresso to glaze the bacon to achieve a smooth glaze
Coffee grounds would also impart coffee flavor to the bacon, but coffee grounds stay grainy even after cooking. Coffee grounds don’t melt like sugar or fully dissolve like other spices, even if you soak it overnight or cook it. So to avoid the grittiness of the coffee grounds on the bacon, I used brewed coffee for this recipe.
If you have an espresso maker at home, perfect (and lucky you!). But if you don’t, you can always go to a coffee shop and get an espresso for take away.
Or better yet, invite some friends for brunch and ask one of them to pick up some espresso on the way over. What are friends for, right?
This Maple and Coffee Glazed Bacon is perfect for sharing
Plus, you’ll probably want friends around to share this Maple and Coffee Glazed Bacon – or you might just find yourself eating all 12 slabs of Maple and Coffee Glazed Bacon because the aroma of the bacon in the oven will cause you to throw all caution to the wind!
Don’t worry, you don’t need the absolute freshest espresso shot for this Maple and Coffee Glazed Bacon because there are many other complex flavors in this recipe.
Feel free to use day old espresso for this recipe, so don’t fret if you don’t have an espresso maker
Once the espresso has been combined with the maple syrup and glazed on the bacon, the flavors that would make stale espresso undrinkable won’t be noticeable. (It’s the same idea that old wine can be used for cooking.)
If you go the route of having to buy take away espresso, it can be stored in the fridge overnight for the next morning too. Day-old espresso will work fine for making this maple and coffee glaze for the bacon.
This is just one one of those little secrets to making complex foods at home even if you don’t have the necessary equipment!
We always eat the bacon as soon as it comes out of the oven (all of it), straight off the pan.
Eat this bacon straight off the pan, or use it to top on pancakes, waffles, or even donuts
But this Maple and Coffee Glazed Bacon is delicious served with pancakes and butter, on a lemony kale salad, or even cut up into pieces and sprinkled on a vanilla glazed donut. To keep you from waiting any more, here’s the recipe for this Maple and Coffee Glazed Bacon.
Maple and Coffee Glazed Bacon (GF)
- 12 slices thick cut smoked streaky bacon (use the best bacon you can get your hands on)
- 1 shot espresso
- 1 tablespoon maple syrup
- 2 tablespoons dark brown sugar
Preheat oven to 350°F / 175°C. Line a baking tray with parchment paper.
In a small bowl, mix together the espresso, maple syrup and dark brown sugar until combined and the sugar is mostly dissolved.
Lay out the bacon evenly across the pan.
Using a brush, brush on half of the maple and coffee glaze on the bacon. Only brush the maple and coffee glaze on one side of the bacon at this time.
Bake in the oven for 10 minutes. Remove the pan from the oven and turn the heat up to 400°F / 205°C.
Carefully, flip each slice of bacon over. Brush on the remaining maple and coffee glaze.
Put the pan back in the oven and bake for another 10-15 minutes.
Allow to cool slightly before removing the bacon from the pan.
If you don't have an espresso maker, you can also use this cold brew coffee concentrate.