13 recipes found
1. To make the chai honey syrup. In a medium pot, bring 1/2 cup water to a boil. Remove from the heat, add the chai tea bags, cover and steep 10 minutes. Remove the tea bags and add the honey. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. This syrup makes enough for about 6 drinks.
2. If desired, rim your glass with vanilla sugar.
3. In a cocktail shaker, combine 1-2 tablespoons chai syrup, vodka, Kahlua, espresso, and coconut milk. Add ice and shake vigorously for 1 minute. Strain into the prepared glass. Garnish with grated nutmeg and star anise, if desired.
1. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2. In a mixing bowl, combine the flour, sugar, baking powder, cinnamon and salt. Add the butter and toss with the flour. Add the egg, 1/4 cup buttermilk, pumpkin, and vanilla. Mix until just combined, being careful not to overmix. If your dough seems dry, add 1 tablespoon buttermilk at a time until the dough comes together. Fold in the white chocolate chips. Turn the dough onto a floured surface and then pat into a 1-inch-thick circle. Cut the dough into 8 wedges. Place the pieces about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk. Transfer to the freezer for 15 minutes.
3. Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through.
4. Meanwhile, make the glaze. Add the butter to a saucepan. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often, butter will foam and then settle back down. Remove from the heat and whisk in the maple syrup, powdered sugar, and 1 tablespoon coffee, adding more coffee if needed to thin the glaze. Don't add more than 2 tablespoons.
5. Let the scones cool slightly and then drizzle with the espresso glaze. Serve warm and enjoy!
1. Preheat the oven to 375° F. Line 14 muffin tins with paper liners.
2. In a bowl, combine the brown sugar, cardamom, cinnamon, and instant espresso powder.
3. On a floured surface, roll the dough out into a rectangle about 1/4 inch thick (about 16×14 inches), adding flour as needed. Spread the dough with butter and sprinkle with espresso sugar. Fold the dough in half, directly over the sugar, pressing to adhere. Cut into 12-14 strips. Coil each strip into a bun, like a cinnamon roll. Place in the prepared muffin tins.
4. Cover with plastic wrap and let rise 15-20 minutes. Bake the rolls for 18 to 20 minutes or until golden brown.
5. To make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. In a bowl, whisk together the cream cheese and maple syrup. Whisk in the butter and espresso powder, then add the powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm buns. Serve and enjoy!
1. Preheat the oven to 350° F. Line a 9×5 inch bread pan with parchment paper.
2. In a bowl, whisk together the flour, baking powder, cinnamon, salt, and espresso/coffee powder. Add the yogurt, eggs, maple syrup, olive oil, and vanilla. Mix until fully combined. Fold in the chocolate.
3. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool for 30 minutes before icing.
4. Meanwhile, make the icing (the icing can be optional). In a bowl, whisk together the powdered sugar, 1-4 tablespoons of water or brewed espresso/coffee, and vanilla. Pour the icing over the loaf. Top with extra chocolate chunks (if desired). Let set 1 hour (or…not), slice and enjoy.
1. If desired, rim your glass with chocolate fudge sauce.
2. In a cocktail shaker, combine the vodka, Kahlúa, espresso, chocolate liquor, dark chocolate liquor, and vanilla. Add ice and shake vigorously for 1 minute. Strain into the prepared glass. Garnish with shaved chocolate and star anise, if desired.
1. If desired, rim your glass with chocolate fudge sauce.
2. In a cocktail shaker, combine the milk, chocolate sauce, espresso, and vanilla. Add ice and shake vigorously for 1 minute. Strain into the prepared glass. Garnish with shaved chocolate and star anise, if desired.
1. Add the coconut milk, chocolate chips, cocoa powder, caramel, espresso, vanilla, and a pinch of salt to a large pot. Place the pot over medium low heat until the milk is scalding, but not boiling. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning.
2. Once the mocha is steaming, ladle into mugs, dollop with whipped cream, and top with marshmallows – if desired. Drink and enjoy!
1. Slide 1 marshmallow onto the middle of a pretzel stick. Press another marshmallow onto the bottom end of the pretzel stick. Tie the rosemary sprig around the top portion of the pretzel, then slide another marshmallow onto the top of the pretzel to secure the rosemary. You should have 3 pretzels lined up with a "rosemary scarf". Lay the snowman down flat on a parchment lined baking sheet (see above photos).
2. Spoon the melted chocolate into a small ziplock bag and snip a very small portion of the corner off. Using the chocolate, draw the snowman eyes, a nose, a smile, and buttons. Dollop a small amount of melted chocolate on top of the snowman's head. Press a meringue cookie into the chocolate. Chill in the fridge until the chocolate is firm, 10 minutes.
3. Use the marshmallows however you please! They keep well in a sealed container for up to a month. If storing longer than a day, skip the rosemary.
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.
Preheat the oven to 350 degrees F (175 degrees C). Spray 2 9-inch pans with nonstick cooking spray. Set aside.
Sift sugar, flour, cocoa, espresso powder, baking powder, baking soda, and salt into a large bowl. Stir to combine. Add eggs, milk, oil and vanilla. Stir in boiling water. Divide batter evenly into prepared pans.
Bake until a toothpick inserted in the center comes out clean, for 30 to 37 minutes. Remove to cool on a wire rack.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
Sift flour, cocoa, and salt together in a bowl. Set aside.
Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.
Combine sugar, butter, cornstarch, and espresso powder in a large saucepan until blended; stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes.
Off heat, stir in vanilla extract. Cool completely, 20 to 30 minutes. Stir in sweetened condensed milk and coffee liqueur.
Beat cream in a chilled large glass or metal bowl with an electric mixer until stiff peaks form; fold into milk mixture.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Add the vodka, coffee liqueur, crème de cacao, and espresso to a cocktail shaker. Fill the shaker with ice.
Shake the cocktail vigorously for 15 to 30 seconds, then strain into a martini or coupe glass.
Garnish with the three coffee beans, placing them in a fan shape over the top of the drink. Serve.
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
Mix brownie mix, cocoa powder, brown sugar, confectioners' sugar, cinnamon, cloves, nutmeg, allspice, and ginger together in a bowl.
Stir butter and coffee together in a bowl; allow to cool for 5 minutes. Stir sour cream and vanilla extract into butter mixture; stir into brownie mix mixture and add egg. Stir 25 times with a wooden spoon until batter is smooth; fold in chocolate chips and stir 25 more times. Pour into the prepared baking dish.
Bake in the preheated oven until edges start to pull away from the sides, 20 to 30 minutes. Cool brownies before cutting.
Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan; line the bottom with aluminum foil, leaving a 1-inch overhang on all sides and grease the foil.
Beat cream cheese and butter together in a medium mixing bowl on high speed until well combined, about 30 seconds. Add sugar and mix well.
Beat pumpkin, maple syrup, egg, vanilla extract, cinnamon, and ginger into cream cheese mixture until combined. Stir in flour and set cream cheese mixture aside.
Whisk boiling water, cocoa, and espresso together in a bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in oil and butter. Add eggs, egg yolks, and vanilla extract and whisk until mixture blends and comes together. Mix in sugar. Stir in flour and salt and fold bittersweet chocolate into brownie batter.
Spread brownie batter into the prepared pan and spoon cream cheese mixture on top in several mounds. Use a knife to gently swirl cream cheese into chocolate batter.
Bake in the preheated oven until the center is very set and a toothpick inserted in the center comes out clean, about 50 minutes.
Cool brownies in the pan on a wire rack. Use foil to lift cooled brownies out of pan and slice.