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coffee flavored liqueur ×
Baby Guinness
Drink American

Baby Guinness

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a shot glass almost to the top with coffee liqueur.
  3. 3 Top off with Irish cream; it will float on top, making the shot's ''head" which is what you get on a pint of draught Guinness.
  4. 4 Enjoy!

By WILLIAMVMC

Coffee McAvee
Drink

Coffee McAvee

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pour 2 jiggers of coffee flavored liqueur into a saucer. Spread sugar out on a separate saucer. Dip each glass into the liqueur and then into the sugar to coat the rim.
  2. 2 Pour 1 jigger of rum into each glass. Light the rum on fire using a long match and allow it to burn the sugar around the rim of the glass until it has turned to caramel, about 1 minute.
  3. 3 Extinguish the fire in each glass with a 1/2 cup sized scoop of ice cream. Pour 1 jigger of coffee liqueur over the ice cream, and top off the glass with hot coffee.

By Puzzler

Coffee Nudge
Drink American

Coffee Nudge

4.6

Prep
1 min
Cook
10 min
Total
11 min

Instructions

  1. 1 You will need 8 mugs or glass coffee cups. Pour 1 ounce of coffee liqueur into each mug, then add one ounce of brandy and 1/2 ounce of creme de cacao to each serving. Fill each mug with hot coffee, garnish with a dollop of whipped cream, and top with chocolate sprinkles; serve.

By MADAMMOCHA

Easy Sweet Potatoes with Kahlua
Dinner

Easy Sweet Potatoes with Kahlua

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. 2 Return the pot to the stove over medium heat. Add the butter and brown sugar; cook and stir about 5 minutes until the sugar begins to caramelize. The sugar will be foamy at first, then the foam will subside and the sugar will begin to caramelize; cook until the color darkens slightly. Carefully stir in the coffee liqueur, then return the potatoes to the pot. Stir in the raisins and toasted pecans until the potatoes are slightly mashed and everything is well mixed.

By BOOWEEZIE

Hazelnut Cups
Dessert

Hazelnut Cups

5.0

Prep
30 min
Cook
2 min
Total
302 min

Instructions

  1. 1 Combine the chocolate chips and oil in a microwave-safe measuring cup or ceramic bowl. Stir until all of the chips are coated with oil. Microwave for 1 minute at 60% power. Stir. Heat at full power at 15-second intervals until the chocolate is melted, stirring after every interval. (This will take between 1 to 3 minutes, depending on your microwave.)
  2. 2 Arrange 24 paper bonbon or candy cups on a baking sheet. Pour a small amount (about 2 teaspoons) of the melted chocolate mixture into each cup. Tip the cups to coat the insides fully with chocolate. Transfer the coated cups to the refrigerator. Reserve remaining chocolate.
  3. 3 Pour the cup of heavy cream, vanilla extract, and coffee liqueur in a mixing bowl. Beat on high speed until frothy. Add the 2 teaspoons of sugar and continue to beat on high until soft peaks form. Stir in the hazelnut spread and beat on medium speed until combined. Quickly fold in the reserved melted chocolate. (If the chocolate has started to set up, place in microwave again for 10 seconds at 60% power.)
  4. 4 Fill a pastry bag with the mousse filling and pipe it into each chocolate cup. (If a pastry bag is unavailable, use a resealable plastic storage bag and snip off a corner.) You may need to use a spoon to smooth the tops. Chill the filled shells in the refrigerator for at least 4 hours.
  5. 5 Whip the 1/2 cup of cream until frothy; add the teaspoon of sugar and whip until stiff peaks form. Use a pastry bag to top each chocolate cup with a small dollop of whipped cream. Sprinkle with chopped hazelnuts and top with a coffee bean. Refrigerate until serving.

By Epcot82Guy

Ice Cream Tiramisu Cake
Dessert Italian

Ice Cream Tiramisu Cake

4.7

Prep
30 min
Cook
5 min
Total
180 min

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

Classic Tiramisu
Dessert Italian

Classic Tiramisu

4.8

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon-colored.
  3. 3 Add mascarpone to whipped yolks. Beat until combined.
  4. 4 In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
  5. 5 Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur.
  6. 6 Spoon half of the cream filling over the lady fingers.
  7. 7 Repeat ladyfingers, coffee liqueur and filling layers.
  8. 8 Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. Enjoy!
  9. 9 Enjoy!

By Carol