Recipe from National Coffee Association. Serve over profiteroles, doughnuts or ice cream. 1 cup sugar 1 1/2 cups (12 ounces) strong coffee 2 tablespoons cornstarch 3 tablespoons cold coffee 2 tablespoons butter 2 tablespoons rum Slowly melt sugar in a saucepan over low heat, stirring constantly. Gradually add strong coffee, continuing to stir constantly until the … Continue Reading →
4 teaspoons chocolate syrup 1/2 cup heavy cream 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon sugar 1 1/2 cups strong hot coffee Put 1 teaspoon chocolate syrup into each of 4 coffee cups. Combine the heavy cream, 1/4 teaspoon cinnamon, nutmeg, and sugar and whip until it forms soft peaks. Stir remaining 1/2 teaspoon cinnamon … Continue Reading →
From National Coffee Association. 1 cup cold strong coffee 1 cup coffee ice cream 2 ounces Brandy or Cognac Pour all ingredients into a blender and blend until smooth and creamy. Serve in champagne or wine glasses. Garnish each with a coffee bean. Serves 2.
Adapted from David Joachim’s “The Tailgater’s Cookbook.” 12 ounces dark beer, such as Negra Modelo 1/4 cup Worcestershire sauce 1 tablespoon Tabasco 4 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat 3 tablespoons finely ground espresso or dark roast coffee 1 tablespoon pure chili powder (such as ancho) 1 teaspoon ground cumin … Continue Reading →
Recipe from Bon Appetit. Brush over pork ribs during the last few minutes of grilling or combine with ground turkey for burgers. 2 tablespoons olive oil 1 3/4 cups chopped white onions 6 garlic cloves, chopped 2 tablespoons minced seeded jalapeño chili 1/2 cup (packed) dark brown sugar 2 tablespoons chili powder 2 tablespoons mild-flavored … Continue Reading →