Caramel-Hazelnut Cafe Mocha

Ingredients

  • 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
  • Whipped cream
  • Caramel dessert sauce (optional)

Directions

  1. 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.
  2. Cover; cook on low for 5 to 6 hours, whisking once or twice during cooking if possible, and again before serving.
  3. Serve topped with whipped cream and, if desired, drizzle with additional caramel sauce.
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Irish Coffee

Ingredients

  • 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

Directions

  1. 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.
  2. 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.

TSR Version of Coconut Mocha Frappe Cappuccino By TODD Wilbur

Ingredients

  • 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
GARNISH
  • whipped cream

Directions

  1. Preheat oven to 300°F.
  2. Spread shredded coconut on a baking sheet and toast coconut in the oven.
  3. Stir the coconut around every 10 minutes or so for even browning.
  4. After 25 to 30 minutes the shredded coconut should be light brown.
  5. Cool it off.
  6. Make double-strength coffee by brewing with twice the coffee required by your coffee maker.
  7. That should be 2 tablespoons of ground coffee per each cup of coffee.
  8. Chill before using.
  9. 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.
  10. Blend for 15 to 20 seconds to dissolve sugar.
  11. Add ice and blend until ice is crushed and the drink is smooth.
  12. Pour drinks into two 16-ounce glasses.
  13. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut.

Cinnamon-Caramel Iced Coffee

Ingredients

  • 6 Tbsp. MAXWELL HOUSE Coffee
  • 1/2 tsp. ground cinnamon
  • 1/2 cup caramel ice cream topping
  • 4-1/2 cups cold water
  • Ice cubes

Directions

  1. 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.
  2. Pour coffee mixture over ice cubes in tall glasses. Serve with milk and sugar, if desired.

Microwave Coffee & Walnut Cake

Ingredients

  • 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 

Coffee Ice Cream

Ingredients

  • 4 Egg(s) (free range) (separated )
  • 150g Unrefined golden caster sugar
  • 300ml Double cream
  • 1.5 tsp Coffee extract

Directions

  1. Whisk the egg whites until stiff peaks are formed
  2. Gradually whisk in the caster sugar until glossy and stiff.
  3. Whisk the cream in a separate bowl until soft peaks are formed.
  4. Fold the cream, egg yolks and coffee extract into the egg whites and sugar until well combined.
  5. Pour into a container and freeze for 2 hours minimum.

Caramel Macchiato Banana Bread

Ingredients

  • Cooking spray
  • 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 eggs
  • 2/3 cup white sugar
  • 2 tablespoons instant coffee granules
  • 6 tablespoons unsalted butter
  • 6 tablespoons packed brown sugar
  • 1 teaspoon vanilla extract