Bold black coffee gets whisked with water right in the hot skillet, pulling up every last bit of browned flavor before a smooth cornstarch slurry gives the whole thing a glossy, gently thickened body. A touch of salt, black pepper, and an optional pinch of cayenne round it into something savory with real depth and a little kick. It comes together in just a couple of minutes on the stovetop, so it's ready the moment your biscuits or grits are plated. Simple, pantry-friendly ingredients and straightforward technique make this a solid choice for an anti-inflammatory kitchen. Spoon it warm over grits, biscuits, or a plate of vegetables for a punchy, coffee-forward gravy that never feels heavy or overworked.
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Learn more →4 servings
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Cornstarch is a refined starch that anti-inflammatory diets limit as a refined carbohydrate, but the small amount (~1/4 tsp per serving) used to thicken this recipe is likely fine. If you prefer to always avoid corn starch, please tap it and change its rating to Red.
After cooking ham steaks or ham slices, leave the drippings in the skillet over medium heat. If you don't have drippings, melt 1 tbsp unsalted butter in a skillet over medium heat.
Pour in the coffee and water, scraping up any browned bits from the bottom of the skillet with a whisk until the fond is fully dissolved, about 1 minute.
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