3 Interesting Ways to Use Your Coffee Grinder


Hello, friends!

I’m adding a new section to my blog—HACKS—where I will be sharing fun tips and tricks you can use in your kitchen, and I would love your help. If there’s anything specific you want to explore or learn more about, let me know—we can learn together! Feel free to comment below with any ideas or opinions.

To kick it off, I’m sharing three unique ways to use your coffee grinder. You probably all know you can make dried herbs and spices with your grinder—and if you don’t, there’s #4—but did you know you can make powdered sugar or turn beets into an elegant dust for decorating desserts?? Keep reading to find out more.



I really wish I would’ve known this when I ran out of powdered sugar while frosting cookies last month, BUT apparently you can make powdered sugar in your coffee grinder! All you need is regular granulated sugar—just grind it up in your grinder until it turns into a powder. Make sure the grinder is clean beforehand, to avoid any coffee grounds in the sugar. Use a sifter to eliminate any big chunks.


I’ve been getting into homemade therapeutic goodies, lately. They can provide all the luxury of a spa without the expense—what’s not to like? This simple body scrub is supposed to be great for exfoliating the skin, reducing the appearance of cellulite, and hydrating. Plus, it smells amazing!

You’ll need:  1 cup coffee grounds, 1 cup raw sugar (or sea salt), 1/2 cup coconut oil

Grind fresh beans to get 1 cup of grounds (or use recycled grounds from your morning coffee). Briefly heat the coconut oil in the microwave until it becomes liquid. Combine coffee grounds, sugar (or salt), and oil in a large bowl and mix well.

Apply to damp body in a circular motion and rinse off. Store in airtight jars.


I ran across this truffle recipe on Lazy Cat Kitchen while I was searching for a V-Day recipe and discovered you can grind up beetroot in your coffee grinder to make powder used for rolling truffles—genius! Beetroot powder can also be used in soups, sauces, or any dish you want to add a pop of color to. First, you’ll need to make beet crisps.

Preheat your oven to 175 degrees and line a tray with parchment paper. Use a mandolin to slice the beets really thin and arrange them on the tray so they don’t overlap. Bake for two hours. They should be dry and crisp when they’re done.

Grind the crisps into powder with a coffee grinder and sift before rolling the truffles.


Pumpkin spice latte (in a blender)


So I know I’ve said I’m not a fan of the ever popular PSL, but I’m retracting that statement because I figured out how to make a yummy, homemade version that doesn’t make me feel like a 5-year-old after eating his entire stash of Halloween candy. Sayonara, Starbucks.

The best part about this drink, is that you don’t even need an espresso maker to do it! All you need is a blender. And a coffee maker. But just a regular coffee maker. It may not be as rich and sweet as Starbucks’ version (which is why I like it), but it still has all those warm pumpkin spice flavors.

I experimented with a couple different methods, which turned out very similar, but decided this one produced the best consistency. At the bottom of the page, I’ll explain my alternative method in case you’d like to test it out.

Basically, the only difference is mixing the spices into the actual coffee grounds before brewing the coffee, rather than tossing them in the blender at the end. I found with the latter, it made the drink somewhat gritty, whereas the former gave off the flavor of the spices without the unwanted texture. I actually saw pumpkin pie spice extract at the store, which would be even more ideal for this recipe as it’s a liquid, and you could keep adding more if the flavor didn’t stand out enough. Don’t be afraid to experiment a little, find what works best for you!



  • 1 cup strong coffee (espresso)
  • 3/4 cup coconut milk (or milk of your choice)
  • 2 tbsp pumpkin puree
  • 2 tbsp pumpkin pie spice (for 4 cups coffee)
  • 1 tsp raw sugar (or brown sugar)
  • 1 tsp vanilla extract


Start by brewing the coffee. Espresso is basically just very concentrated coffee, so you can do this using your regular coffee maker by doubling the amount of coffee grounds you normally would use.

Example: I usually use 4-5 tbsp coffee grounds for 4 cups coffee (I like my coffee strong). Instead I used 8 tbsp. 

Add the pumpkin pie spice in with the grounds and stir before brewing. While the coffee is brewing, heat up the milk on the stove or in the microwave until hot, but not boiling.

In a blender mix all ingredients and blend on a high speed until super frothy.

*ALTERNATIVE METHOD: Omit adding pumpkin pie spice in with the grounds before brewing coffee. Instead, add 1/2 tsp pumpkin pie spice into the blender with all other ingredients before blending.  

**For a richer flavor, you can use whole milk or half and half. And to make it sweeter, add more sugar. Just an FYI in case you misplaced your noggin.