Bold, dark-roast coffee simmers down into a deeply savory pan gravy, thickened to a glossy finish with a quick cornstarch slurry so it clings perfectly to whatever it's ladled over. A touch of salt, black pepper, and a pinch of cayenne bring warmth and a subtle kick that balances the coffee's bitterness beautifully. The whole thing comes together in one skillet in just a few minutes, whisking constantly until it turns silky and pourable. Spoon it generously over warm biscuits or a bowl of creamy grits for a Southern-inspired morning that feels indulgent without any fuss. It's a great pick for a plant-based table, delivering all that rich, savory depth people love about red-eye gravy in a version that fits neatly into a vegan spread.
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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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