Type what you have

Ingredients

• ✓ instant coffee
• milk
• confectioners' sugar
• butter
• cocoa powder
• vanilla extract

Instructions

1. 1 Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
2. 2 Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

By Samantha

Ingredients

• ✓ instant coffee
• milk
• vanilla extract
• granulated sugar
• ice

Instructions

1. 1 In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.

By EUC

Ingredients

• ✓ instant coffee
• milk
• sugar
• chocolate drink mix

Instructions

1. 1 Place milk in a microwave-safe glass or bowl; microwave until almost boiling, about 1 minute 45 seconds.
2. 2 Stir coffee mix, sugar, and chocolate mix together in a mug. Add hot milk; stir until mixture is dissolved.

By Risa B

Ingredients

• ✓ instant coffee
• water
• white sugar
• milk

Instructions

1. 1 Whisk boiling water, instant coffee, and sugar together until coffee is dissolved. Continue to whisk until mixture becomes thick and forms a peak, 2 to 3 minutes.
2. 2 Pour milk into a glass. Pour the frothy coffee on top of the milk.

By Jane Kim

Ingredients

• ✓ instant coffee
• milk
• confectioners' sugar
• vanilla extract
• cocoa powder
• snow

Instructions

1. 1 In a bowl, whisk together milk, confectioners' sugar, vanilla extract, cocoa powder, and instant coffee until the sugar has dissolved and the mixture is smooth.
2. 2 Place snow in a large bowl, and pour the chocolate mixture over the snow. With a large spoon, stir until the ingredients are thoroughly combined. Serve immediately.

By ByMarce

Ingredients

• ✓ instant coffee
• bittersweet chocolate
• salt
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Stir chocolate, instant coffee, and salt together in a medium bowl.
2. 2 Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
3. 3 Pour hot cream mixture over chocolate mixture; let sit for 1 minute.
4. 4 Whisk chocolate and cream mixture for 1 to 2 minutes, until combined.
5. 5 Pour mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
6. 6 Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.

By John Mitzewich

Ingredients

• ✓ instant coffee
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• white sugar
• dark chocolate

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine butter, brown sugar, 1/3 cup sugar, and coffee powder in a large bowl; beat with an electric mixer until creamy. Blend in eggs and vanilla extract. Mix in flour, cocoa powder, baking soda, and salt together until dough is uniform.
3. 3 Pour 1/2 cup sugar onto a shallow plate. Shape dough into 2-inch balls and roll in the sugar until coated. Arrange on the prepared baking sheets.
4. 4 Bake in the preheated oven until edges are set, about 10 minutes. Immediately press a dark chocolate wafer into each cookie. Let cool on a wire rack.

By lisaperrya

Ingredients

• ✓ instant coffee
• date
• baking soda
• water
• whole wheat flour
• milk powder
• water
• white sugar
• margarine
• margarine
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Place dates in a bowl. Sprinkle 1 teaspoon baking soda on top and mix well. Add 1/3 cup boiling water, stir, and set aside until dates have swelled, about 10 minutes. Squeeze with your hands to remove most of the liquid.
3. 3 Meanwhile, mix flour and 1 teaspoon baking soda together in a bowl. Combine instant coffee, milk powder, and 2 tablespoons boiling water in a separate bowl; mix until dissolved.
4. 4 Beat sugar, margarine, and eggs together in a large bowl with an electric mixer until well blended. Add coffee mixture and dates; beat until well mixed. Gradually mix in flour. Pour batter into the prepared baking pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

By NuwanthikaR

Ingredients

• ✓ instant coffee
• shortening
• brown sugar
• white sugar
• egg
• vanilla extract
• water
• cocoa powder
• baking soda
• all-purpose flour
• oat
• white chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix shortening, brown sugar, white sugar, egg, vanilla extract, instant coffee, warm water, and cocoa powder together in a bowl until smooth. Add baking soda and 1/3 cup flour. Continue adding flour 1/3 cup at a time until fully incorporated. Mix in oats and chocolate chips.
3. 3 Use a small cookie scoop to place 12 cookies on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes. Remove from the oven and let cookies sit 5 minutes. Transfer cookies to a wire rack to cool completely.
5. 5 Repeat 2 more times with remaining dough to make 36 cookies.

By Marie

Ingredients

• ✓ instant coffee
• all-purpose flour
• baking powder
• baking soda
• salt
• banana
• sour cream
• sugar
• canola oil
• egg
• amaretto liqueur
• water
• confectioners sugar
• oil
• amaretto liqueur

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Whisk flour, baking powder, baking soda, and salt together in a bowl. Mix mashed bananas and sour cream in a separate bowl.
3. 3 Beat sugar and oil in a large mixing bowl. Add eggs and mix until light and fluffy. Mix in liqueur, then flour mixture. Add banana mixture and mix just until combined, scraping sides of the bowl quickly; don't overmix. Pour batter into the prepared muffin cups, filling 3/4 full.
4. 4 Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
5. 5 Meanwhile, dissolve instant coffee in hot water in a medium bowl. Stir in confectioners' sugar, oil, and liqueur. Drizzle over cooled muffins.

By SoulandStreusel

Ingredients

• ✓ instant coffee
• black bean
• white sugar
• cocoa powder
• egg
• vegetable oil
• vanilla extract
• salt
• milk chocolate chip

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
3. 3 Combine beans, sugar, cocoa powder, eggs, oil, instant coffee, vanilla, and salt in a blender; blend until smooth.
4. 4 Pour into the prepared baking dish. Sprinkle chocolate chips over the surface.
5. 5 Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
6. 6 Let cool to room temperature before cutting into 16 squares. Enjoy!

By elizabeth

Ingredients

• ✓ instant coffee
• mascarpone cheese
• light cream
• water
• gelatin
• white chocolate
• salt
• sugar
• mascarpone cheese
• light cream
• dark chocolate
• cocoa powder
• water
• salt
• brown sugar
• egg
• butter
• dark chocolate
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
2. 2 Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
3. 3 Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
4. 4 Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
5. 5 Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
6. 6 Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
7. 7 Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
8. 8 Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
9. 9 Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.

By chinchilla

Ingredients

• ✓ instant coffee
• water
• vegetable oil
• molasses
• bread flour
• rye flour
• whole wheat flour
• vital wheat gluten
• salt
• milk powder
• cocoa powder
• caraway seed
• yeast

Instructions

1. 1 Place ingredients into the pan of a bread machine in the order suggested by the manufacturer. Select the Whole Wheat cycle, and Start.
2. 2 After the first rise, remove dough from the machine. Shape and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
3. 3 Preheat the oven at 350 degrees C (175 degrees C).
4. 4 Bake for 45 minutes. Remove from oven, remove from pan, and let cool completely on a wire rack before slicing.

By Rodney

Ingredients

• ✓ instant coffee
• water
• oil
• all-purpose flour
• sugar
• pumpkin pie spice
• baking powder
• salt
• cinnamon
• nutmeg
• ginger
• vegetable oil
• water
• pumpkin puree
• vanilla extract

Instructions

1. 1 Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.
3. 3 Combine flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes.
5. 5 Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.

By SparkleMeSarah

Ingredients

• ✓ instant coffee
• white sugar
• water
• cocoa powder
• salt
• vanilla extract
• confectioners' sugar
• dry milk powder
• dry milk powder
• water
• cream of coconut
• irish whiskey
• half and half
• vanilla extract
• almond extract

Instructions

1. 1 Stir sugar, 2 1/2 teaspoons water, cocoa powder, and salt in a small saucepan and bring to a boil, stirring to dissolve sugar and salt. Let cool and stir in 1/4 teaspoon vanilla extract.nn
2. 2 Whisk confectioners' sugar, both amounts of dry milk powder, and 1/2 cup water in a small saucepan, bring to a boil, and reduce heat to low. Simmer mixture until smooth and thick, stirring often, 15 to 20 minutes. Set aside to cool and stir cream of coconut into milk mixture.nn
3. 3 Combine chocolate syrup, milk mixture, Irish whiskey, half-and-half, instant coffee, 1 teaspoon vanilla extract, and almond extract in a blender; blend on high speed for 30 seconds. Bottle mixture and refrigerate. Liqueur will stay fresh in refrigerator at least 2 months. Shake bottle well before serving.nn

By Bruce "Werewolf" McLaren