Skip to content

Type what you have

Cook with

coffee liqueur ×
Coffee Granita
Dessert Italian

Coffee Granita

5.0

Prep
5 min
Cook
Total
680 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
  3. 3 Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
  4. 4 Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
  5. 5 Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
  6. 6 Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

By John Mitzewich

Warm White Russian
Drink

Warm White Russian

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a heat-safe glass mug with boiling water; let stand a few minutes to warm the mug. Discard water.
  2. 2 Add coffee, coffee liqueur, and vodka to the mug; stir gently to combine. Drizzle half-and-half over the drink. Place truffle on a spoon or thread onto a decorative pick; balance on the glass rim.
  3. 3 Tip truffle into the drink just before drinking.

By Juliana Hale

Kahlua Sweet Potatoes
Dinner

Kahlua Sweet Potatoes

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spread yams into a casserole dish. Pour milk over yams and sprinkle with brown sugar. Dot yams with butter pieces. Pour coffee-flavored liqueur over the top.
  3. 3 Bake in the preheated oven until heated through and bubbling, about 30 minutes.

By Barbara

Kahlua Brownies
Dessert

Kahlua Brownies

3.5

Prep
5 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square pan.
  2. 2 Combine brownie mix, egg, vegetable oil, coffee-flavored liqueur, instant coffee, and water in a large bowl; mix with a wooden spoon until batter is evenly moistened.
  3. 3 Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until edges are set and a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 minutes. Let cool for 20 to 30 minutes before cutting.

By annorasmom

Death By Chocolate I
Dessert

Death By Chocolate I

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
  2. 2 Prepare cake mix according to package directions. Pour batter into the prepared pans.
  3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
  4. 4 Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
  5. 5 Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.

By Sue Cauch

Death By Chocolate II
Dessert

Death By Chocolate II

4.9

Prep
Cook
Total

Instructions

  1. 1 Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
  2. 2 Mix the pudding mixes with the milk until thick.
  3. 3 In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.

By Bev

Twinkie® Tiramisu
Dessert

Twinkie® Tiramisu

3.9

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Beat the mascarpone cheese, sugar, vanilla extract, and egg yolk in a bowl until lightly and creamy. Cut the sponge snack cakes in half lengthwise, then in half widthwise, cutting each into 4 pieces. Press two cake pieces into the bottom of a large coffee mug, cream-side-down. Press four cake pieces around the inside of the mug. Repeat with a second mug.
  2. 2 Sprinkle the sponge cake with 2 tablespoons of coffee liqueur per mug. Spoon in half of the mascarpone mixture and place two more sponge cake halves on top, cream-side-down. Sprinkle the tops with the remaining coffee liqueur. Wrap with plastic wrap, and refrigerate at least 2 hours before serving.

By witchywoman

Buttery Nipple Gourmet Pudding Shots
Drink

Buttery Nipple Gourmet Pudding Shots

5.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Stir milk, schnapps, Irish cream liqueur, vodka, and coffee-flavored liqueur together in a pitcher. Add pudding mix and blend thoroughly.
  2. 2 Pour mixture into disposable shot cups and refrigerate until chilled, at least 30 minutes.

By TheBritishBaker

Eggnog Hot Chocolate
Drink

Eggnog Hot Chocolate

3.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt milk with chocolate in a medium saucepan over medium-low heat. Remove from heat and let stand for 2 minutes. Whisk mixture until melted and smooth.
  2. 2 Stir in eggnog. Heat gently over low heat until very warm but not boiling. Remove from heat; stir in vanilla and coffee liqueur.
  3. 3 Pour into mugs. Serve topped with whipped cream and a cinnamon stick garnish.

By Darci

Coconut Coffee Liqueur Cake
Dessert

Coconut Coffee Liqueur Cake

4.9

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Add instant coffee to cake mix and prepare cake according to instructions on package. Pour batter into 2 greased and floured 9 inch cake pans. Bake according to instructions on package. Allow to cool.
  2. 2 With a large serrated knife, split each layer horizontally to make 4 layers. Sprinkle 1/4 cup of the coffee liqueur on each of the 4 layers.
  3. 3 Make the pudding according to package directions, but add the remaining 1/4 cup of coffee liqueur. Spread 1/3 of pudding between each layer of cake as you assemble. Whip cream with sugar until stiff peaks form. Spread on top and sides of cake. Sprinkle with coconut.

By Craig Lonsdale

Jill's World-Famous Coffee Liqueur Brownies
Dessert

Jill's World-Famous Coffee Liqueur Brownies

4.3

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. In a heavy saucepan combine the butter and unsweetened chocolate. Cook over low heat, stirring constantly until smooth and well blended. Remove from heat and set aside.
  2. 2 In a large bowl, beat eggs, sugar and vanilla until thick and pale. Stir in the chocolate mixture and coffee liqueur. Fold in the flour. Stir in chopped walnuts if desired. Spread evenly into the prepared pan.
  3. 3 Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Be careful not to overbake. Cool for at least 30 minutes before cutting into bars and serving.

By CAFN8ME

Black Russian Cake I
Dessert

Black Russian Cake I

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 2 In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
  4. 4 Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.

By Rory Kate

Mocha Semifreddo
Snack

Mocha Semifreddo

4.7

Prep
10 min
Cook
4 min
Total
498 min

Instructions

  1. 1 Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
  2. 2 Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
  3. 3 Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
  4. 4 Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.

By John Mitzewich

Chocolate Mocha Cheesecake
Dessert

Chocolate Mocha Cheesecake

3.1

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
  2. 2 In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  3. 3 In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
  4. 4 Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.

By Melissa