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8 cups half-and-half or light cream
1/2 cup chocolate-hazelnut spread
1/2 cup caramel dessert sauce
1/4 cup unsweetened cocoa powder
2 -3 tablespoons instant espresso coffee powder
Caramel dessert sauce (optional)
In a 3 1/2- or 4-quart slow cooker whisk together half-and-half, chocolate-hazelnut spread, the 1/2 cup caramel sauce, the cocoa powder and espresso powder.
Cover; cook on low for 5 to 6 hours, whisking once or twice during cooking if possible, and again before serving.
Serve topped with whipped cream and, if desired, drizzle with additional caramel sauce.
16 oz. hot water
2 tsp. light brown sugar
2 oz. Irish whiskey
1 c. brewed coffee
1/2 c. heavy cream for topping
Chocolate shavings, for garnish
Fill two mugs with hot water and let sit 2 minutes. Pour out water and add 1 tsp light brown sugar to each mug. Pour over hot coffee and stir to dissolve sugar, then pour in Jameson.
In a separate bowl with an electric mixer or by hand, whisk cream until soft peaks form. Cream should be thick but still pourable. Top coffee with cream by gently pouring over the back of a warm spoon to form a thick layer on top of coffee. Garnish with chocolate shavings.
1⁄2 cup shredded coconut
3⁄4 cup strong coffee
1 cup low-fat milk or 1 cup milk
1⁄3 cup Hersheys Chocolate Syrup
3 tablespoons granulated sugar
2 cups ice
Preheat oven to 300°F.
Spread shredded coconut on a baking sheet and toast coconut in the oven.
Stir the coconut around every 10 minutes or so for even browning.
After 25 to 30 minutes the shredded coconut should be light brown.
Cool it off.
Make double-strength coffee by brewing with twice the coffee required by your coffee maker.
That should be 2 tablespoons of ground coffee per each cup of coffee.
Chill before using.
To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender.
Blend for 15 to 20 seconds to dissolve sugar.
Add ice and blend until ice is crushed and the drink is smooth.
Pour drinks into two 16-ounce glasses.
Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut.
6 Tbsp. MAXWELL HOUSE Coffee
1/2 tsp. ground cinnamon
1/2 cup caramel ice cream topping
4-1/2 cups cold water
Place coffee in filter in brew basket of coffee maker; sprinkle with cinnamon. Place caramel topping in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir until well blended. Refrigerate until ready to serve.
Pour coffee mixture over ice cubes in tall glasses. Serve with milk and sugar, if desired.
85g very soft butter
85g golden caster sugar
2 eggs, beaten
85g self-raising flour
2 tsp instant coffee powder
small handful of walnut pieces (optional)
For the buttercream
1 tsp instant coffee powder
1 tsp milk
25g very soft butter
100g icing sugar
4 Egg(s) (free range) (separated )
150g Unrefined golden caster sugar
300ml Double cream
1.5 tsp Coffee extract
Whisk the egg whites until stiff peaks are formed
Gradually whisk in the caster sugar until glossy and stiff.
Whisk the cream in a separate bowl until soft peaks are formed.
Fold the cream, egg yolks and coffee extract into the egg whites and sugar until well combined.
Pour into a container and freeze for 2 hours minimum.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 large very ripe bananas
1/2 cup caramel macchiato flavored liquid coffee creamer (such as International Delight®)
1/2 cup vegetable oil
2/3 cup white sugar
2 tablespoons instant coffee granules
6 tablespoons unsalted butter
6 tablespoons packed brown sugar
1 teaspoon vanilla extract