Type what you have

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
• 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
• 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
• 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
• brown sugar
• dark rum
• vanilla bean

Instructions

1. 1 Stir brown sugar into espresso in a bowl or container with a spout until dissolved; stir in rum. Pour mixture into a clean, dark bottle; add vanilla bean. Seal bottle tightly with a lid and let sit for 1 month before drinking.

By AllieGeekPi

Ingredients

• ✓ espresso
• ice
• almond milk
• honey

Instructions

1. 1 Blend ice, almond milk, espresso, and honey in a blender until smooth.

By laura t

Ingredients

• ✓ espresso
• caramel sauce
• white sugar
• milk
• ice cube
• whipped cream

Instructions

1. 1 Place the espresso, caramel sauce, and sugar into a blender pitcher. Blend on high until the caramel and sugar dissolve into the espresso. Pour in the milk and add the ice; continue blending until smooth and frothy. Top with whipped cream to serve.

By Therapist Todd

Ingredients

• ✓ espresso
• marshmallow ice cream topping
• white sugar
• cocoa powder
• milk
• whipped cream
• graham cracker crumb

Instructions

1. 1 Pour espresso into a mug; stir in marshmallow topping, sugar, and cocoa powder until well blended.
2. 2 Heat milk in a saucepan over medium-low heat until lightly boiling, 3 to 5 minutes; remove from heat and froth milk with a frothing wand or a whisk. Pour frothed milk over espresso mixture. Top latte with whipped cream and graham cracker crumbs.

By House of Aqua

Ingredients

• ✓ espresso
• vodka
• coffee liqueur
• simple syrup
• creamer
• espresso bean

Instructions

1. 1 Add all ingredients to a shaker with ice. Shake and strain into a martini glass.
2. 2 Garnish with espresso beans.

By Tito's Handmade Vodka

Ingredients

• ✓ espresso
• half-and-half
• brandy
• amaretto liqueur
• vanilla extract
• hot chocolate mix
• sugar
• whipped cream
• chocolate

Instructions

1. 1 Stir hot espresso, half-and-half, brandy, amaretto, vanilla extract, hot chocolate mix, and sugar together in a saucepan over medium-low heat until the sugar dissolves; cook at a simmer until hot, 2 to 3 minutes. Pour into 4 mugs and top each with whipped cream and chocolate shavings.

By Darlene,C

Ingredients

• ✓ espresso
• sparkling water
• mint syrup
• ice cube
• sugar
• milk
• mint

Instructions

1. 1 Mix sparkling water and mint syrup together in a tall glass. Add 2 ice cubes and sugar; stir well. Add more ice to the glass.
2. 2 Gently spoon espresso into the glass; add milk. Garnish glass with mint.

By Andriotakis

Ingredients

• ✓ espresso
• ice
• milk
• marshmallow topping
• cocoa powder
• white sugar
• whipped cream
• graham cracker crumb

Instructions

1. 1 Blend ice, milk, marshmallow topping, espresso, cocoa powder, and sugar together in a blender until smooth; pour into a glass and top with whipped cream and graham cracker crumbs.

By House of Aqua

Ingredients

• ✓ espresso
• chocolate ice cream
• tequila
• coffee-flavored liqueur
• whipped cream
• chocolate-covered coffee bean

Instructions

1. 1 Place ice cream in a coffee mug. Stir together hot espresso, tequila, and coffee liqueur in a small glass; pour over ice cream. Top with whipped cream and garnish with chocolate-covered coffee beans.

By Yoly

Ingredients

• ✓ espresso
• water
• pumpkin puree
• brown sugar
• sugar
• pumpkin pie spice
• milk
• whipped cream
• pumpkin pie spice

Instructions

1. 1 To Make One Pumpkin Spiced Latte:
2. 2 Stir together water, pumpkin, brown and white sugars, and pumpkin pie spice in a medium saucepan. Bring to a boil; reduce heat. Simmer for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat. Cool completely.
3. 3 Stir together milk and 3 tablespoons Pumpkin Spiced Latte Concentrate in a microwave-proof 12- to 16-ounce mug.
4. 4 Heat in a microwave until hot, but not boiling, about 1 minute. Whisk until frothy. Pour hot espresso into milk mixture; stir gently. Top with whipped cream and a sprinkle of pumpkin pie spice. Makes a 10-ounce latte (1 1/4 cups).

By lkb

Ingredients

• ✓ espresso
• coconut milk
• vanilla extract
• stevia sweetener
• turmeric
• ginger
• cinnamon

Instructions

1. 1 Combine coconut milk, vanilla extract, stevia sweetener, turmeric, ginger, and cinnamon in a saucepan. Heat over medium heat until warm, about 5 minutes.
2. 2 Remove the saucepan from heat. Blend until frothy using an immersion blender.
3. 3 Pour espresso into a serving mug. Top off with frothed milk mixture.

By Yoly

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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