This coffee drink can be made with or without the alcohol, for an incredibly smooth, rich coffee cocktail that’s sweet, low fat, and delicious!
This recipe makes 4 servings
Coffee Cocktail Ingredients:
4 tablespoons cocoa powder
2 teaspoon light brown sugar
2 cup 1% milk
2 cups gourmet coffee, brewed hot and strong
8 tablespoons brandy (optional)
2 tablespoon finely grated dark chocolate
Brew the coffee and keep warm. Grate the dark chocolate and set aside.
In a bowl, blend cocoa with sugar and a little milk.
In a small saucepan, pour in the remaining milk and heat until almost boiling, then pour into the bowl of the cocoa/sugar paste.
Stir until smooth and fully blended.
Return the incorporated mixture to the saucepan, add the freshly brewed coffee, and heat gently until very hot but not boiling.
Pour into four large mugs and add 2 tablespoons of brandy to each cup, as desired.
Top with finely grated chocolate and serve immediately.
What better combination is there than coffee and chocolate? These cookies prove it!
Chocolate Coffee Cookies Ingredients:
¾ cup brown sugar, firmly packed
½ cup white sugar
½ cup unsalted butter, softened to room temperature
½ cup vegetable shortening
1 large egg, beaten
1 teaspoon pure vanilla extract
2 teaspoons illy coffee grounds, pulverized
¾ cup flour
1 teaspoon baking soda
½ teaspoon salt
1 cup dark chocolate chips, preferably Italian
½ cup almonds, chopped roughly
- Preheat oven to 350°F and move the oven rack to the second-lowest position. Grease a large cookie sheet and set aside.
- In a mixing bowl, cream together the brown and white sugars and with the butter and vegetable shortening. If using an electric mixer, do this for two minutes. Beat in the beaten egg and the vanilla extract.
- In a separate bowl, sift together the coffee grounds, flour, baking soda, and salt, and then add to the cream mixture, beating until well incorporated.
- Add chocolate chips and nuts and mix lightly.
- Using a large tablespoon, drop a spoonful of batter onto the cookie sheet, allowing about an inch in between for them to spread slightly.
- Bake for 8 to 10 minutes, checking at 8 minutes to avoid over baking.
- Remove the pan from the oven, allow the cookies to cool, then place on a wire rack to continue to cool.
Try changing the type of coffee or use a flavored coffee for a wonderful twist to this coffee cookie recipe and Enjoy!
K-Cup Coffee Recipe
With cherries, chocolate and whipped cream, it’s almost like drinking a cup of liquid black forest cake. You should try this if you have a real sweet tooth.
6 oz hot Extra Bold Sumatran K-Cup coffee
2 tbs chocolate syrup
1 tbs maraschino cherry juice
Pumpkin Spice Latte Recipe
Add espresso and Starbucks Pumpkin Spice Syrup to cup and stir well.
Fill with steamed milk.
Top with whipped cream and dust with pumpkin spice or nutmeg