Christina Tosi's Favorite Secret Weapon When Baking

Christina Tosi's Favorite Secret Weapon When Baking

Ananda Eidelstein
Oct 20, 2017
(Image credit: Cashman Photo/ Design by Susanna Hopler)

We all know and love Christina Tosi for bringing Cereal Milk ice cream, Compost Cookies, and Crack Pies into existence. And we can't help but be in total awe of her. Seriously, how does she come up with this stuff?

She has a brilliant mind, of course. She also has a handful of great products to help her while she's tinkering. With baking season ahead of us, we were curious about what Christina keeps in her kitchen. One of her favorite tools really stood out to us. It's decidedly not very baked goods-related. Can you guess what it is?

(Image credit: OXO)

''A coffee grinder is key in my kitchen,'' says Christina. ''My morning cup of joe is essential to kicking off a productive baking session. I'm obsessed with our new coffee blend, Milk Bar BUZZ, which we use in our storefronts for both regular coffee and special drinks, like Cereal Milk lattes and cinnaswirl affogatos — it keeps us buzzing from morning until midnight!''

The mighty coffee grinder is not just useful to grind up coffee beans, though. Christina and the team at Milk Bar also go through pounds of coffee grounds for the beloved Compost Cookies. In case a reminder is needed, these popular cookies are bursting with the sweet and salty mix of chocolate, potato chips, pretzels, and, of course, coffee.

Christina also gives her OXO machine a break from grinding coffee beans to grind spices at home. She whips up a curry spice mixture made of coriander, cumin, cardamom, which she then mixes with ground turmeric, ginger, mustard, and cinnamon. The spice blend is then tossed with caramelized almonds coated in a thin layer of dark chocolate for an on-the-go snack with an unexpected kick. Pro tip: If grinding spices, just be sure to wipe the grinder clean before you switch back to coffee!

Her favorite thing about this OXO grinder? The ability to customize the grind size. "For a cold brew, I like a coarser grind to avoid over-steeping, since I'll usually let that hang out all day or night. I keep a medium grind for drip [coffee], or Compost Cookies, and a finer grind for espresso," says Christina.

Do you have a coffee grinder? Have you ever considered using it to help with baking?

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