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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

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

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

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

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

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

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

Pumpkin Spice Whipped Coffee
Breakfast

Pumpkin Spice Whipped Coffee

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine milk, pumpkin puree, pumpkin spice syrup, 1/4 teaspoon pumpkin pie spice, and sweetener in a saucepan. Bring to a simmer over medium-high heat. Stir until well combined and heated through.
  2. 2 Combine boiling water, coffee granules, sugar, and remaining 1/4 teaspoon pumpkin pie spice in a tall container. Whip with an immersion blender until foamy, about 2 minutes.
  3. 3 Pour pumpkin-milk mixture into a mug and top with coffee foam.

By Yoly

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

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

Mocha Nut Butter Balls
Dessert

Mocha Nut Butter Balls

4.4

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
  2. 2 In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.

By Jeanie Bean

3-Minute Mochaccino
Drink

3-Minute Mochaccino

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
  2. 2 Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.

By sierra-alegria