INGREDIENTS

• 1/2 cup heavy cream
• 2 tablespoons instant espresso powder
• 3/4 cup granulated sugar
• 3 tablespoons unsalted butter
• 3/4 teaspoon kosher salt

INSTRUCTIONS

1. Combine cream and espresso powder, and whisk until powder is dissolved; set aside.
2. Combine sugar and 1 tablespoon water in a small saucepan and stir to combine. Place over medium-high heat, bring to a boil, and let cook, undisturbed, until amber in color, about 5 minutes. Immediately add butter and stir to incorporate.
3. Remove from heat and whisk in cream mixture and salt until smooth.

2 tbsp water
2 1/2 tsp gelatin
1 1/2 cup water
1 1/2 tsp liquid sweetener
1 tbsp Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
=== OPTIONAL GARNISH ===
Whipped cream
Coffee beans

Directions

Place the 2 tablespoons water in a small bowl and sprinkle the gelatin over
the surface. Let stand until the gelatin softens.

Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it
boil. Add the gelatin and stir until it dissolves. Add the sweetener,
Splenda, remaining water and espresso. Stir well.

Measure out 3/4 cup of the espresso mixture into a small bowl. Add the
cream to the remaining mixture. Stir well and pour into 4 small dessert
dishes. Place both mixtures into the fridge to chill for at least 4 hours.

Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile
onto the jelly in the dishes. Garnish with more whipped cream if you like
and a coffee bean or two.

This recipe yields 4 servings.

Total Carbohydrates: 8.17 grams
Carbohydrates per Serving: 2.04 grams

Per Serving (excluding unknown items): 105 Calories; 11g Fat (92.6%
calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg
Cholesterol; 16mg Sodium. Exchanges: 0 Non-Fat Milk; 2 Fat; 0 Other
Carbohydrates.

For the non-diet premium variety of coffee jelly please visit our store.

• 3 cup milk
• 3 cup water
• 1 cinnamon stick (1-in long)
• 5 cardamom pods
• 6 tablespoon sugar
• 6 tablespoon coffee, regular grind

Combine water and milk in a saucepan and bring to a boil.

Add
cinnamon, cardamom pods, sugar and coffee into boiling liquid in
saucepan. Stir a few times and boil over medium heat 3 to 4 minutes.
Make sure it does not boil over.

Strain coffee through cheesecloth into another pan.
Place coffee over heat and bring to a boil.
Pour coffee between two pans until thick and creamy. Serve in cups immediately.

1 shot of espresso = 1/8 cup extremely strong coffee

1 shot of espresso = 1/2 tablespoon instant coffee powder

1 tablespoon of instant coffee powder = 2 shots of espresso

Recipe Ingredients

• 3 squares unsweetened chocolate, melted
• 2 shots of low acid espresso
• 1 1/2 cups cake flour, sift before measuring
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1/2 cup soft butter, room temperature
• 1/2 cup shortening (or butter)
• 2 cups granulated sugar
• 4 eggs
• 1/2 cup chopped pecans
• pecan halves
• frosting, below

Directions

1. Preheat oven to 350°.
2. Blend melted chocolate with coffee; set aside to cool.
3. Into another bowl sift flour together with baking powder and salt.
4. Cream butter with shortening until light and fluffy, gradually adding sugar.
5. Add eggs; beat until well blended.
6. Stir in chocolate and coffee mixture;
7. blend in flour mixture, then stir in chopped nuts; mix well.
8. Spread batter in a generously greased and floured 13- x 9- x 2-inch pan. Bake 30 to 40 minutes, or until done.
9. Turn out onto rack to cool.
10. Spread bars with coffee butter icing and mark into bars, placing a pecan half in the center of each bar.
11. When icing is set, cut into bars. Makes about 36 coffee mocha bars.

Frosting
* 1/2 cup butter, softened
* 1 teaspoon vanilla
* 2 cups confectioners’ sugar
* 1 1/2 tablespoons milk
* 2-3 teaspoons instant coffee

* 2 teaspoons sugar, or to taste
* 2/3 cup hot brewed coffee
* 2 tablespoons Irish whiskey
* whipped cream, sweetened if desired

Preparation:
Combine first 3 ingredients; top each cup with a generous dollop of whipped cream.

Ingredients

1/2 cup espresso or 1/2 cup French Roast coffee (preferable Sumatran), chilled

1/2 large ripe avocado

1/2 cup half & half

2 cups ice cream (your choice of flavor)

2 teaspoons Tahitian vanilla extract

2 tablespoons chocolate syrup

Garnish by floating 3 dark roasted coffee beans on top

Optional: add ½ teaspoon of ginger to add tartness

Or

add 1 teaspoon of sugar to sweeten

or

substitute yogurt for ice cream (plain or with fruit)

or

substitute ½ cup of blueberries for the avacado (but do try the avacado – it adds great body to the drink)

Preparation

Brew coffee the day before & place in sealed container in refrigerator

Split avocado in halves

Spoon avocado flesh into a blender, first

Add remaining ingredients

Puree until completely smooth

Serve chilled

1 cup whole milk
1 teaspoon pure vanilla extract
1/4 cup chocolate syrup (or 1/3 cup cocoa powder)
6 cups boiling water allowed to cool for three minutes
2 teaspoon brown sugar
1 teaspoon cinnamon
1/2 cup ground low acid coffee beans -  (ground coarse for press pot) – Mexican preferably!
whipped cream to garnish

Combine the milk, vanilla, chocolate and sugar in a saucepan and heat gently while
stirring. Do not bring to a boil.

Meanwhile, add the coffee grounds and cinnamon in a French press coffee maker
and add the near boiled water to make coffee as usual.

Add the coffee to milk saucepan and mix together. Serve in cappuccino glass cups
and add whipped cream and cinnamon sticks to garnish.

Single shot of espresso with steamed milk at approximately a 3:1 ratio of milk to coffee.

Cappuccino

Traditionally made with equal parts espresso, steamed milk and frothed milk.

Cafe Americano

Single shot of espresso with 6 to 8 ounces of hot water added.

Hammerhead (A Shot in the Dark)

A shot of espresso served in a coffee cup and filled with drip coffee.

Mocha

Most often a Cappuccino or a Caffe Latte with chocolate syrup added.

Espresso Con Panna

A shot espresso with whipped cream.

Double Shot

Two shots of espresso added to the other ingredients included in the drink of your choice.

Cafe Macchiato

A shot of espresso or in a demitasse (small espresso cup) topped with steamed milk. Ratio of approximately 80/20 and often served with a teaspoon of sugar mixed in.

Cafe Breva

More or less like a cappuccino made with half and half rather than whole milk.

Dry Cappuccino

An espresso drink made with a tiny bit of foam and no steamed milk.