Type what you have

Ingredients

• ✓ espresso
• mascarpone cheese
• half and half
• coffee-flavored liqueur
• white sugar
• cocoa powder
• vanilla bean paste

Instructions

1. 1 Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.
2. 2 Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.
3. 3 Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.
4. 4 Run molds under warm water to release and pull out ice pops.

By Lourdes Valdes

Ingredients

• ✓ espresso
• heavy cream
• milk
• white sugar
• chocolate syrup
• almond
• dark chocolate

Instructions

1. 1 Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled, about 30 minutes.
2. 2 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes.
3. 3 Stir in almonds and dark chocolate. Serve soft ice cream immediately.

By DogsboroDave

Ingredients

• ✓ espresso
• sugar
• cocoa powder
• salt
• water
• coffee
• almond extract
• coffee liqueur

Instructions

1. 1 Mix sugar, cocoa powder, and sea salt in a large saucepan; stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath.
2. 2 Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.

By lutzflcat

Ingredients

• ✓ espresso
• egg
• sugar
• vanilla extract
• bread
• marsala wine
• sugar
• mascarpone cheese
• salt

Instructions

1. 1 Gather ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
2. 2 Crack egg into a baking dish. Add white sugar, espresso, and vanilla extract. Whisk to combine. Place bread slices into the dish and toss in the mixture to saturate; let sit for 10 to 15 minutes to fully absorb.
3. 3 Transfer bread slices to the prepared pan and drizzle any accumulated coffee mixture liquid over top.
4. 4 Bake toast in the center of the preheated oven until custard is cooked and bread bounces back slightly when touched, 20 to 25 minutes. Transfer slices to a wire rack to cool to room temperature.
5. 5 Meanwhile, pour wine into a saucepan. Add sugar and cook over medium heat until reduced to about 1 tablespoon. Remove from heat and let cool.
6. 6 Place mascarpone cheese into a bowl and add cooled wine reduction and a very small pinch of salt. Stir with a spatula until combined. Chill before piping or spreading on cooled toast. Top with shaved chocolate.

By John Mitzewich

Ingredients

• ✓ espresso
• graham cracker crumb
• butter
• white sugar
• cream cheese
• sugar
• egg
• sour cream
• coffee
• vanilla extract
• whipped cream
• caramel ice cream topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
2. 2 Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
3. 3 Reduce oven temperature to 325 degrees F (165 degrees C).
4. 4 Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
5. 5 Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
6. 6 To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

By Dawn Logterman

Ingredients

• ✓ espresso
• heavy cream
• white sugar
• mascarpone cheese
• ladyfinger cookie

Instructions

1. 1 Beat cream in a bowl with an electric mixer until thick. Add mascarpone cheese and sugar; beat until well mixed.
2. 2 Pour espresso into a bowl. Dip ladyfingers in espresso, then touch cookies briefly to a paper towel to remove excess moisture. Arrange dipped ladyfingers in a single layer in the bottom of a 13x9-inch baking dish. Spread 1/2 the mascarpone cheese mixture over ladyfingers. Arrange another layer of dipped ladyfingers over the mascarpone cheese mixture and spread the remaining 1/2 mascarpone mixture over the ladyfingers. Chill in the refrigerator for 24 hours.

By masterchef22

Ingredients

• ✓ espresso
• white sugar
• butter
• white sugar
• egg
• vanilla extract
• baking powder
• baking soda
• all-purpose flour
• cacao nib

Instructions

1. 1 Heat espresso and 1/4 cup sugar in a small saucepan and bring to a boil. Simmer until mixture has reduced to a thick syrup, 12 to 15 minutes. Remove from heat and allow to cool for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Combine butter, 3/4 cup sugar, and egg in a bowl; beat using an electric mixer until light and fluffy. Mix in vanilla extract, baking powder, and baking soda until well combined. Mix in cooled espresso syrup. Add flour and mix until blended. Fold in cacao nibs.
4. 4 Scoop 2 tablespoons dough per cookie onto the prepared baking sheets, leaving 2 inches of space between each for about 12 cookies per sheet.
5. 5 Bake 1 baking sheet with cookies in the preheated oven for 10 to 12 minutes. Repeat with the second baking sheet.

By theoriginalkim

Ingredients

• ✓ espresso
• butter
• dark chocolate
• marsala wine
• rum
• egg yolk
• sugar
• mascarpone cheese
• heavy cream

Instructions

1. 1 Combine espresso and butter in the top of a double boiler over simmering water.
2. 2 Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
3. 3 Combine Marsala, egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat.
4. 4 Stir mascarpone cheese into marsala mixture.
5. 5 Combine chocolate mixture with mascarpone mixture. Cool to room temperature.
6. 6 Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
7. 7 Fold half of whipped cream into cooled chocolate mixture.
8. 8 Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours.

By John Mitzewich

Ingredients

• ✓ espresso
• egg white
• vanilla extract
• cream of tartar
• white sugar
• stevia powder
• cacao nib
• cocoa powder
• coffee

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine egg whites, espresso, vanilla extract, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat until egg whites begin to form soft peaks, about 2 minutes. Slowly mix in sugar and stevia powder. Continue to beat until meringue becomes glossy and stiff peaks form.
3. 3 Gently fold cocoa powder, cacao nibs, and coffee grounds into the meringue. Drop spoonfuls of the mixture onto an ungreased baking sheet.
4. 4 Bake in the preheated oven until tops start to turn golden and crispy, about 30 minutes.

By sheerblonde05

Ingredients

• ✓ espresso
• pound cake mix
• water
• egg
• coffee-flavored liqueur
• brown sugar
• mascarpone cheese
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan.
2. 2 Beat cake mix, water, and eggs in a bowl on low speed for 30 seconds, then on medium speed for 3 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
4. 4 Stir together espresso, coffee liqueur, and brown sugar in a small bowl. Stir together mascarpone, confectioners' sugar, and vanilla in a separate bowl until smooth; stir in espresso mixture.
5. 5 Crumble pound cake into crumbs in a large bowl. Stir mascarpone mixture into cake crumbs until no crumbs remain; you may need to use your hands.
6. 6 Scoop small balls of the mixture with a melon baller or spoon. Roll into balls; place on a baking sheet. Chill in the refrigerator for at least 2 hours before serving.

By cakepopqueen21

Ingredients

• ✓ espresso
• all-purpose flour
• baking soda
• salt
• brown sugar
• butter
• white sugar
• egg
• vanilla extract
• dark chocolate
• sea salt

Instructions

1. 1 Whisk flour, baking soda, and kosher salt together in a medium bowl.
2. 2 Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add espresso, egg, and vanilla extract; beat until combined and smooth, about 1 minute more.
3. 3 Gradually beat in the dry ingredients until just combined, being careful not to overmix the batter. Fold in chocolate chunks. Let chill in the refrigerator for at least 30 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Using a spoon or 1-ounce ice cream scoop, roll chilled dough into 1-inch balls. Place on the prepared baking sheets at least 2 inches apart. Sprinkle each ball with a pinch of flaky salt.
6. 6 Bake in the preheated oven until just beginning to turn golden brown around the edges, about 10 minutes. Let cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.

By Lauren Magenta

Ingredients

• ✓ espresso
• sugar
• water
• coffee flavored liqueur
• sponge cake
• espresso bean
• espresso ice cream
• coffee ice cream

Instructions

1. 1 In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
2. 2 Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
3. 3 Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.

By Anonymous

Ingredients

• ✓ espresso
• mascarpone cheese
• sugar
• amaretto liqueur
• heavy cream
• ladyfinger
• unsweetened chocolate

Instructions

1. 1 Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
2. 2 Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture. Pour espresso into a separate bowl.
3. 3 Dip 12 ladyfingers into espresso; arrange dipped ladyfingers in an 8-inch square baking pan. Spread ½ mascarpone mixture over ladyfingers; grate 1 chocolate square over mascarpone layer. Dip remaining 12 ladyfingers into espresso; arrange dipped ladyfingers on top. Spread remaining ½ mascarpone mixture over ladyfingers; grate remaining 1 chocolate square over mascarpone layer. Refrigerate tiramisu until set, at least 2 hours.

By Meredith

Ingredients

• ✓ espresso
• egg
• sugar
• mascarpone cheese
• amaretto liqueur
• ladyfinger
• cocoa powder

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
3. 3 Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
4. 4 Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
5. 5 Dust with cocoa powder before serving.

By Magda

Ingredients

• ✓ espresso
• white sugar
• egg
• brandy
• mascarpone cheese
• white sugar
• ladyfinger
• cocoa powder

Instructions

1. 1 Beat 1 tablespoon espresso, ½ cup sugar, egg yolks, and brandy together in a bowl with an electric mixer until smooth, 2 to 3 minutes. Beat in mascarpone cheese until well blended, 3 to 5 minutes.
2. 2 Beat egg whites and 1 pinch sugar in a separate bowl with an electric mixer until stiff peaks form; gently fold into mascarpone mixture. Set aside.
3. 3 Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into espresso; arrange on a serving platter in two horizontal rows of 6 ladyfingers, plus 1 ½ ladyfingers in opposite directions on both ends to form a rectangular shape.
4. 4 Spread ½ mascarpone mixture onto ladyfingers; dust with ½ cocoa powder. Top with remaining ½ each ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder.
5. 5 Refrigerate tiramisu until ladyfingers have softened, 2 to 3 hours.

By Kim's Cooking Now

Ingredients

• ✓ espresso
• marsala wine
• egg
• white sugar
• sugar
• mascarpone cheese
• vanilla extract
• salt
• ladyfinger cookie
• cocoa powder
• dark chocolate

Instructions

1. 1 Stir together espresso and 2 tablespoons wine in a shallow bowl. Set aside.
2. 2 Whisk together egg yolks, 2 tablespoons plus 1 teaspoon sugar, and remaining 1 tablespoon wine in a large bowl over a pot of simmering water until thick, pale yellow, and creamy, 5 to 6 minutes.
3. 3 Remove the bowl from heat and whisk in mascarpone, vanilla, and salt until completely smooth.
4. 4 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up to ensure egg whites form sharp peaks. Gently stir and fold 1/2 of the egg whites into mascarpone mixture; fold in remaining egg whites.
5. 5 Place 1 heaping spoonful mascarpone mixture into a single-serving glass or cup. Dip 2 cookie halves briefly in espresso mixture; turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
6. 6 Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as needed to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of mascarpone. Fill the glass to the top with mascarpone mixture. Repeat with second glass.
7. 7 Wrap both glasses in plastic wrap and refrigerate for at least 8 hours to overnight. Remove plastic wrap and dust tops with cocoa and grated chocolate before serving.

By John Mitzewich

Ingredients

• ✓ espresso
• milk
• eggnog
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk and eggnog into a steaming pitcher and heat to between 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand.
3. 3 Brew a shot of espresso; pour into a mug. Pour steamed milk and eggnog into the mug, using a spoon to hold back the foam.
4. 4 Spoon foam over the top. Sprinkle nutmeg on top of foam.

By Mackenzie

Ingredients

• ✓ espresso
• irish cream
• vodka
• ice cube

Instructions

1. 1 Gather all ingredients.
2. 2 Pour Baileys into a cocktail shaker.
3. 3 Pour vodka into the cocktail shaker.
4. 4 Pour espresso into the cocktail shaker.
5. 5 Add ice into the cocktail shaker; shake well.
6. 6 Strain into a martini glass. Enjoy!

By Baileys

Ingredients

• ✓ espresso
• vodka
• coffee-flavored liqueur
• white creme de cacao
• ice

Instructions

1. 1 Gather all ingredients.
2. 2 Pour vodka, coffee liqueur, crème de cacao, and espresso into a cocktail shaker; add ice, cover and shake until chilled.
3. 3 Strain into a chilled martini glass.

By Allrecipes

Ingredients

• ✓ espresso
• milk
• heavy cream
• sugar
• vanilla extract
• white chocolate chip

Instructions

1. 1 Whisk milk and cream together in a saucepan over high heat until hot and frothy. Off heat, stir in sugar and vanilla extract.
2. 2 Whisk hot espresso and white chocolate chips together in a mug until smooth. (If you are making two lattes, pour half into another mug.) Top with hot frothy milk; stir to combine.

By Hugatunity

Ingredients

• ✓ espresso
• milk
• pumpkin puree
• white sugar
• vanilla extract
• pumpkin pie spice

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk milk, pumpkin purée, sugar, vanilla, and pumpkin pie spice together in a small saucepan; warm over medium heat, whisking constantly, until hot and frothy.
3. 3 Pour brewed espresso into a mug; top with pumpkin spiced milk. Serve.

By SLEEEPY

Ingredients

• ✓ espresso
• ice cube
• milk
• pumpkin spice syrup
• vanilla syrup
• whipped cream
• caramel sauce

Instructions

1. 1 Fill a cup halfway with ice cubes. Pour milk on top.
2. 2 Stir pumpkin spice and vanilla syrups into hot espresso. Pour flavored espresso over ice and milk. Garnish with whipped cream and a drizzle of caramel sauce if you like.

By carterevanselliott

Ingredients

• ✓ espresso
• milk
• white sugar
• pumpkin puree
• pumpkin pie spice
• vanilla extract

Instructions

1. 1 Whisk ½ cup milk, sugar, pumpkin purée, pumpkin pie spice, and vanilla extract together in a small saucepan over low heat; simmer for 5 minutes. Whisk in remaining ½ cup milk.
2. 2 Strain milk mixture through a fine-mesh sieve to remove pulp. Return milk mixture to the saucepan; simmer and whisk, 2 minutes. Whisk in espresso until foamy, 1 minute.

By Leah

Ingredients

• ✓ espresso
• date
• cashew
• almond
• cocoa powder
• coconut
• coconut oil
• water
• vanilla extract
• kosher salt
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
3. 3 Line a 9x9-inch square baking pan with plastic wrap. Scoop mixture into the pan; press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.
4. 4 Remove from the pan and unwrap. Cut into 10 bars.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ espresso
• vegetable oil
• sweet onion
• mushroom
• salt
• black pepper
• red wine
• ground beef
• mayonnaise
• sriracha sauce
• hamburger bun
• monterey jack cheese
• arugula

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute onion and mushrooms in hot oil until onion begins to soften, about 5 minutes. Season vegetable mixture with salt and pepper; continue to saute until onions and mushrooms brown, about 5 minutes more.
2. 2 Pour the red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until wine evaporates, about 2 minutes; remove from heat.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook burgers until they are firm, hot in the center, and just turning from pink to grey, 8 to 10 minutes per side for medium well. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
5. 5 Whisk mayonnaise, Sriracha sauce, and espresso together in a bowl until aioli is smooth.
6. 6 Spread aioli on each hamburger bun. Place a beef patty on the bottom bun, top with a slice of Monterey Jack cheese, 1/4 the onion-mushroom mixture, 1/4 cup arugula, and cover burger with the top bun. Repeat with remaining burgers.

By Lorem Ipsum

Ingredients

• ✓ espresso
• granulated sugar

Instructions

1. 1 Whisk sugar and hot espresso together in a small bowl; continue whisking, continuously, until a cream forms with a pale, caramel color, 5 to 6 minutes.

By Buckwheat Queen

Ingredients

• ✓ espresso
• vanilla gelato

Instructions

1. 1 Place gelato in an old fashioned glass and pour freshly brewed espresso over top. Serve immediately.

By thedailygourmet

Ingredients

• ✓ espresso
• milk
• vanilla syrup

Instructions

1. 1 Pour milk into a steaming pitcher and heat to 145 to 165 degrees F (65 to 70 degrees C) using the steaming wand of an espresso machine.
2. 2 Pour espresso over vanilla syrup in a large coffee mug. Pour steamed milk over espresso, using a spoon to hold back the foam. Spoon foam over top.

By Mackenzie

Ingredients

• ✓ espresso
• sweetened condensed milk
• milk
• ice cube
• chocolate syrup

Instructions

1. 1 Stir espresso and sweetened condensed milk together in a bowl. Add milk and stir; pour into a blender. Add ice and chocolate syrup to the espresso mixture. Blend until smooth.

By Jessie Crosby

Ingredients

• ✓ espresso
• white sugar
• water
• espresso powder

Instructions

1. 1 Stir sugar, espresso, water, and espresso powder together in a bowl with a fork until all the liquid is incorporated and the mixture has the consistency of wet sand. Pour mixture onto a baking sheet.
2. 2 Press sugar mixture by hand into a firmly-packed rectangle. Straighten the sides of the rectangle with a dough cutter or metal spatula. Cut mixture into small cubes and spread cubes slightly apart on the baking sheet. Dry cubes at room temperature until set, about 24 hours.

By Jennifer Ranger