1. Coffee Sugar Cookies
- 1 c butter softened
- 1 1/2 c granulated sugar
- 2 eggs
- 2 tbsp. fresh ground coffee you can also use instant crystals or powder
- 1/2 tsp. vanilla
- 2 1/4 c flour
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. salt I used kosher
- In a mixer, cream together butter and sugar.
- In a small bowl, combine eggs, vanilla, and coffee until fully incorporated.
- In separate bowl add together flour, baking powder, cinnamon, and salt.
- Slowly add your egg mixture to the butter mixture until well combined. 5.
- Slowly add flour mixture until fully combined, do not over beat.
- Chill this dough for at least one hour, preferably overnight.
- When you are ready to bake, preheat oven to 350 degrees.
- Roll out dough on floured solid surface to about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment lined baking sheet.
- Bake for 8-10 minutes, or until edges are slightly golden.
2. Chocolate Strawberry Coffee Milkshake
- A good blender
- 6 large scoops Chocolate ice cream
- 1/2 cup Cold brew coffee
- 1/2 cup Chocolate milk
- 5 tbsp Strawberry syrup
- 1/2 tsp Pure vanilla extract
- 1-2 Brownies
- Chocolate Fudge (optional, for drizzling)
- Whipped Cream Topping
- Combine the ice cream, chocolate milk, coffee, strawberry syrup, vanilla extract, and brownies into the blender. Depending on how thick you like your shake, you can add more or less ice cream or liquids.
- Once you had added everything, blend on low to medium for 10-15 seconds (this will depend on the power of your blender).
- Pour the milkshake into a couple glasses and top with whipped cream and hot fudge, maybe even a little extra strawberry syrup if you'd like! Put a straw in it and ENJOY!
3. Ricotta And Coffee Mousse
- 2 cups store-bought ricotta
- 1 cup cold heavy cream
- 1⁄3 cup sugar
- 2 tbsp. instant espresso or 1 shot traditional espresso
- 1 tbsp. powdered gelatin
- Shaved chocolate
- Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.
- Whip together heavy cream and sugar in a large bowl until soft peaks form. Set aside.
- Bring 1⁄4 cup water to a boil in a small saucepan; remove from heat. Whisk 2 tbsp. of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.
- Stir espresso mixture into ricotta, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour. Garnish with shaved chocolate.
4. Cold Brew Coffee Pie
- 1 (3.4 oz) box INSTANT vanilla pudding mix
- ¾ cup cold brew coffee (any brand is fine; I used sweetened cold brew coffee but unsweetened will work)
- ½ cup milk or cream
- 1 Tbsp pure coffee extract (or less if you want a less strong coffee flavor)
- 1 (8 oz) tub Cool Whip, thawed
- 1 prepared Oreo cookie crust
- Whipped cream, for garnish
- Dark chocolate-covered espresso beans, for garnish
- In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the milk and the coffee extract. Whisk until combined and slightly thickened, about 1 minute. Fold in the Cool Whip completely, making sure to get the bottom!
- Pour the mixture into the prepared pie crust and smooth out the top. Freeze for at least 6 hours, or overnight.
- Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans. Cut into wedges and serve!
5. Coffee Truffles
- 9 oz milk chocolate
- 5 tbsp double cream (heavy cream)
- 2 tbsp Kahlua coffee liqueur
- 1 tbsp instant coffee granules
- 7 oz milk, plain(dark) or white chocolate , for coating
- cocoa powder for dusting optional
- Line a 900g (2lb) loaf tin with parchment.
- Break the milk chocolate into small pieces.
- Heat the cream in a small saucepan with the Kahlua and coffee granules over a low heat stirring until the coffee has dissolved and the cream is beginning to bubble around the edge of the pan.
- Remove from the heat and stir in the chocolate. Stir constantly until the chocolate has melted and combined with the cream to produce a smooth chocolate cream (ganache).
- Immediately pour into the lined loaf tin and allow to cool, then chill for 2 – 4 hours until firm.
- Remove the mixture from the tin and cut into 24 pieces. Pinch and roll each piece into ball and place on a baking tray lined with parchment. Return to the refrigerator until you are ready to roll the chocolates.
- To coat the truffles, melt about two thirds of the chocolate over a pan of hot water. Remove from the heat. Add the remaining chocolate and stir continuously until all the chocolate has melted.
- Dip the fingertips of both hands into tempered chocolate and pick up a truffle. Roll the truffle in a circular movement between your fingertips until coated in the chocolate. Place on a clean sheet of baking parchment.
- Once all the truffles have all been dipped, repeat the rolling again to add a second, slightly thicker, layer of chocolate. Return to the baking parchment and allow to set.
- Dust with a little cocoa powder if desired.