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Mayan Mocha Powder
Breakfast Mexican

Mayan Mocha Powder

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine sugar, nonfat dry milk powder, instant coffee granules, cocoa powder, pumpkin pie spice, cinnamon, and ground red pepper in a bowl until thoroughly mixed. Store in an airtight lidded container or a resealable plastic bag.

By JJGammon

Mole Pudding
Dessert Mexican

Mole Pudding

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Blend milk, beans, brown sugar, egg, coffee, cocoa powder, cornstarch, chili powder, and garam masala together in a blender until smooth.
  2. 2 Pour bean mixture into a saucepan over medium heat; cook, stirring constantly, until mixture thickens, 10 to 15 minutes. Remove from heat and stir in butter and vanilla extract until shiny and smooth. Pour into dessert bowls.

By Lanilu

Mexican Coconut Hot Chocolate Cookies
Dessert Mexican

Mexican Coconut Hot Chocolate Cookies

5.0

Prep
15 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
  3. 3 Combine flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder in a separate bowl. Stir flour mixture into the butter mixture slowly until blended. Fold in coconut and chocolate chips.
  4. 4 Drop batter by teaspoonfuls onto ungreased baking sheets.
  5. 5 Bake in the preheated oven until set, 10 to 12 minutes. Cool slightly on the baking sheet before transferring to a rack to cool completely, about 15 minutes.

By mkecupcakequeen

Tex-Mex Sheet Cake
Dessert Mexican

Tex-Mex Sheet Cake

3.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
  2. 2 In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
  3. 3 Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
  4. 4 Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
  5. 5 For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.

By Ann

Mexican Chocolate Cupcakes
Dessert Mexican

Mexican Chocolate Cupcakes

3.3

Prep
20 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.
  3. 3 Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes.
  5. 5 Beat butter in the bowl of the stand mixer; add confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.
  6. 6 Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.

By Erin Brocklehurst

Wake Up Coffee Jelly

Wake Up Coffee Jelly

4.0

Prep
20 min
Cook
30 min
Total
770 min

Instructions

  1. 1 Inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Mix water and instant coffee in a pot; bring to a boil. Add pectin and bring back to a boil. Add sugar and bring back to a boil.
  3. 3 Boil the mixture for 8 to 10 minutes, stirring constantly. Pour jelly into hot, sterilized jars. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By jimmyz

Mocha Coffee Mix
Drink

Mocha Coffee Mix

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, mix together instant coffee, milk powder, chocolate drink mix, confectioners' sugar and powdered creamer. Store in an airtight container.
  2. 2 To serve, place 4 tablespoons of mixture into a coffee mug. Stir in 1 cup boiling water.

By Bea Gassman

Whipped Coffee Iced Latte
Drink

Whipped Coffee Iced Latte

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine boiling water, coffee granules, and sugar in a large mug and whip with an immersion blender until foamy, about 2 minutes. Set aside.
  2. 2 Fill a large glass with ice cubes. Pour milk over ice cubes. Top with the coffee foam.

By Yoly

Cinnamon Coffee Frosting

Cinnamon Coffee Frosting

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a small bowl, mash instant coffee with the back of a spoon until powdery. Stir in cinnamon and salt. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla. Alternately beat in confectioners' sugar and milk until desired consistency is achieved.

By Melanie Ditzel

Coffee Flavored Liqueur I
Drink

Coffee Flavored Liqueur I

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a saucepan, combine brown sugar, water and instant coffee. Bring to a boil, then let simmer 15 minutes. Remove from heat, and cool completely.
  2. 2 When coffee mixture is completely cool, stir in vanilla and vodka. Pour into dark colored bottles, and store in the refrigerator.

By SWIZZLESTICKS

Cappuccino Cake Brownies
Dessert

Cappuccino Cake Brownies

4.5

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Dissolve coffee in boiling water in a small bowl.
  3. 3 Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
  4. 4 Beat sugar and butter together in a bowl until light and fluffy. Beat melted chocolate chips, eggs, and and coffee mixture into sugar mixture.
  5. 5 Whisk flour and cinnamon together in a bowl. Gradually stir flour mixture into chocolate mixture until batter is combined. Pour batter into prepared baking dish.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.

By benson_lorraine

Chocolate Banana Sorbet
Dessert

Chocolate Banana Sorbet

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine bananas, cocoa powder, powdered sugar, vanilla extract, and instant coffee in a powerful blender such as a Vitamix®. Using the tamper, blend until all ingredients are incorporated. Serve immediately or freeze in a freezer-safe container for 3 hours for a firmer texture.

By Yoly

Southern Coffee Punch
Drink

Southern Coffee Punch

4.8

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Stir boiling water, sugar, and instant coffee together in a bowl until dissolved; cool in refrigerator, 30 minutes to overnight.
  2. 2 Pour coffee mixture into a punch bowl; add milk, vanilla ice cream, and chocolate ice cream. Stir until ice cream begins to melt.

By Esther Loveall Saunders

Dalgona Cocktail
Drink

Dalgona Cocktail

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine sugar and instant coffee in a bowl and pour in boiling water. Whip until the mixture is thickened and holds its shape, 3 to 4 minutes
  2. 2 Pour 1/2 of the milk into an old fashioned glass.
  3. 3 Fill a cocktail shaker with ice and pour in remaining milk, amaretto, and creme de cacao. Cover and shake vigorously for about 2 minutes. Strain into the old fashioned glass. Spoon the dalgona whip on top.

By thedailygourmet

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

Mocha Fudge
Dessert

Mocha Fudge

3.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
  2. 2 When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.

By KRYSTEEN

Irish Cream Liqueur
Drink

Irish Cream Liqueur

4.8

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix melted chocolate with whiskey in the bowl. Gradually stir in sweetened condensed milk and evaporated milk. Stir in cream, instant coffee granules, and remaining whiskey.
  2. 2 Pour mixture into three 750-milliliter bottles, seal, and store in the refrigerator. Best if kept at least 1 month before use. To serve: shake the bottle well; serve in small glasses over crushed ice.

By cheap chef

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

Whipped Pumpkin Spice Coffee
Drink

Whipped Pumpkin Spice Coffee

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whip hot water, sugar, instant coffee, and pumpkin pie spice together with a mixer or by hand until mixture is light and has thick to soft peaks.
  2. 2 Mix milk, pumpkin puree, maple syrup, and vanilla together in a separate bowl until well combined.
  3. 3 Pour milk mixture into a serving glass and spoon coffee mixture on top. If desired, mix them together for that wonderful pumpkin pie flavor.

By Sugar Blessings

Double Chocolate Mocha Trifle
Dessert

Double Chocolate Mocha Trifle

4.8

Prep
10 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
  2. 2 In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
  3. 3 In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

By ADRSEW