Type what you have

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
• flavored 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. Pour flavored syrup into a large coffee mug. Add espresso, then pour in steamed milk, using a spoon to hold back the foam. Spoon foam over the top.

By Mackenzie

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
• 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

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
• milk
• chocolate syrup
• whipped cream

Instructions

1. 1 Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

By Mackenzie

Ingredients

• ✓ espresso
• milk
• white chocolate syrup
• whipped cream

Instructions

1. 1 Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the white chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream and serve.

By Mackenzie

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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