Coffee the moment you wake up, coffee after you have breakfast, coffee when you reach work or hit the college cafeteria, coffee when you have mood swings and not, coffee before you hit the bed, coffee because you have nothing to do – and the list goes on. For some, their world starts and ends with this addictively aromatic beverage. And life remains incomplete without it. Because for them coffee kaafi hai.
And then there is a myriad of flavours to choose from – latte, cappuccino, mocha, frappe, frappuccino, americano, espresso – the list is endless yet again. And each of these flavours has its own staunch fan following. Not just hot and cold coffee, coffee lovers have brainstormed and come up with innovative desserts also with their favourite brew. So, if you want to help yourself to an irresistible scoop of coffee cheesecake or other coffee desserts, this is your opportunity to get started.
So here are 10 recipes for coffee desserts to #BeALittleMore experimental with the brew, whether you’re one of its ardent lovers or not.
1. Non-Alcoholic Tiramisu Cake
Preparation Time: 0 minutes
Cooking Time: 20 minutes
Ingredients
For The Cake:
- ¾ cup black coffee (room temperature)
- 8-10 inch prepared angel food cake
For The Filling:
- 8 ounces cream cheese (softened)
- ½ cup confectioners’ sugar or castor sugar
For The Frosting:
- ¼ cup confectioners’ sugar or castor sugar
- 1 tbsp instant coffee powder
- 8 ounces frozen whipped topping (thawed)
For The Drizzle:
¼ cup hot fudge topping
Steps
- Divide the angel food cake into three equal parts with a serrated knife
- Take the lowest layer of the cake on a serving platter and keep the others aside on a flat surface
- Blend ¼ cup of coffee liqueur and the coffee in a small bowl
- Poke holes all the over the three layers of the cake
- Drizzle the coffee mixture all over the top surface of all three layers and allow the mixture to be soaked into the holes
- Mix cream cheese and sugar in a blender until smooth
- Take the bottom-most layer of the cake on a serving platter and spread half of the mixture on its top surface
- Place the second layer on top of the bottom-most layer and spread the rest of the mixture evenly
- Place the last layer on top of the second layer.
- Next, prepare the frosting. Take a small bowl and mix sugar and instant coffee together.
- Frost the entire cake with this whipped mixture and then refrigerate it for at least 2 hours
- Before you serve, stir hot fudge ice cream topping, and drizzle over the chilled cake
- Cut the cake and serve.
2. Affogato
Preparation Time: 5 minutes
Cooking Time: 0 minutes
Ingredients
- 2 ounces of hot espresso or any strongly brewed hot coffee
- 1 scoop vanilla ice cream or gelato
- Grated chocolate, for garnish
Steps
- Take a glass or ice cream bowl and drop a large scoop of vanilla ice cream or gelato
- Pour the coffee slowly over the ice cream or gelato
- Garnish with shaved or grated chocolate before serving with a spoon
3. Coffee Mousse
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 2 cups evaporated milk
- ⅔ cup strong coffee
- 3 large egg yolks
- ⅔ cup brown sugar
- 8 gm unflavoured gelatin (softened in 3 tbsp cold water)
- 1½ cups heavy cream
Steps
- Pour milk and coffee into a saucepan and cook over low heat. Keep stirring at regular intervals until it starts steaming.
- Take a bowl and blend together the brown sugar and egg yolks.
- Pour ½ cup of the hot milk into this mixture and constantly whisk until it has been combined thoroughly
- Add this egg mixture to the milk in the saucepan and cook over low heat.
- Mix the softened gelatin and mix well
- Beat the heavy cream in a bowl until you can see stiff peaks form
- Stir in ½ cup of the whipped cream into the saucepan and then gradually pour the rest of the whipped cream
- When the whipped cream has been incorporated by the contents in the saucepan and there is no marbling, the mousse is ready to be served chilled.
4. Coffee Ice Cream
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Ingredients
- 2 tbsp instant espresso granules
- 400gm sweetened condensed milk
- 1 tsp vanilla extract
- ¼ cup hot water
- 2 cups heavy cream
- Pinch of fine salt
Steps
- For making coffee ice cream, take the hot water in a medium-sized bowl or large measuring cup and blend in the espresso coffee thoroughly
- Add the vanilla extract, condensed milk, and salt and combine this mixture thoroughly
- Refrigerate it while you start preparing the heavy cream
- Beat the heavy cream to convert it into whipped cream and keep beating it until stiff peaks form
- Pour in the condensed milk mixture and combine it evenly. Do not cover the mixture.
- Pour this mix into a loaf pan, cover it with plastic wrap, and refrigerate it for at least 6 hours. Freezing it overnight is the best way to go ahead.
- Garnish with choco chips and/or cookie crumbs before serving scoops of the coffee ice cream
Check out these artisanal Indian coffee brands that you can try out
5. Japanese Coffee Jelly
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Ingredients
- 1 tbsp unflavoured gelatin powder
- 2 cups brewed strong black coffee
- 2 tbsp sugar
- ¼ cup water
- Whipped cream (optional)
Steps
- For making coffee jelly, mix water and gelatin powder in a small bowl
- Take a medium saucepan and pour brewed coffee and sugar in it, and bring it to near boil on medium heat
- Switch off the heat and add the gelatin mixture and mix evenly.
- Set aside for 10 to 15 minutes for it to cool down
- Pour this mixture into a baking dish and refrigerate it for about 5 hours
- Once the jelly has set, cut it into bite-sized cubes
- Top the coffee jelly with whipped cream, if you so desire, before serving
6. Coffee Walnut Cake
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Ingredients
For The Cake:
- 8 tbsp unsalted butter
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup walnuts (chopped)
- ½ tsp pure vanilla extract
- ⅓ cup milk
- 3 tablespoons brewed espresso or very strong black coffee
- ¼ tsp table salt
For The Frosting:
- 1½ cups confectioners’ sugar or castor sugar
- 2 tbsp unsalted butter
- 3 tbsp cream cheese
- 2 to 3 tsp brewed espresso or very strong black coffee
Steps
- Heat the oven to 350 degrees F or 180 degrees C
- Grease and flour an 8-inch round baking pan
- Mix the flour, salt, and baking powder and set aside
- Beat the butter and sugar together until it turns light and fluffy
- Add the eggs and vanilla and beat them again to ensure that all the ingredients have been mixed thoroughly
- Take a measuring cup and blend the coffee and milk together
- Mix the flour mixture with the butter mixture and then the coffee mixture and blend well
- Throw in half of the chopped walnuts
- Pour the batter into the baking pan and bake it for 30 to 40 minutes.
- Insert a toothpick and, if it comes out clean, you will know that the cake has been baked to perfection
- Let the cake stay on the rack for about 10 minutes before taking it out. Then allow it to cool down completely.
- Next, prepare the frosting. Mix cream cheese, butter, and sugar. Then add the coffee and beat it till it becomes fluffy.
- Add the remaining chopped walnuts
- Spread this frosting over the top surface and sides of the cake
- Garnish the cake with chopped walnuts, if you wish
7. Coffee Caramels
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 2 tbsp instant coffee
- 1 cup sugar
- ½ cup dark brown sugar
- ¼ cup light corn syrup
- ¼ cup honey
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
Steps
- Line a baking pan with aluminium foil and spray the foil heavily with cooking spray
- Take a saucepan and pour in sugar, brown sugar, instant coffee, honey, and butter and place it on medium-high heat
- Keep stirring until the sugar has completely dissolved and the butter has melted
- Cook and stir at regular intervals until the candy thermometer indicates 250 degrees F
- Remove the pan from the heat and add the vanilla extract
- Next, pour the caramel into the pan and then flip it upside down and pull the foil off the back
- Take a large serrated knife and spray it well with non-stick oil, and cut the caramel into bite-sized pieces
- Wrap up the pieces of caramel on waxed paper to keep them from sticking to each other. Alternatively, you can dip them in chocolate
- The coffee caramels can be stored for up to 2 weeks in airtight containers
8. Coffee Panna Cotta
Preparation Time: 10 minutes
Cooking Time: 4 hours
Ingredients
- 3 tbsp cold water
- ½ cup strong brewed coffee
- 2¼ tsp unflavored powdered gelatin
- ½ cup whole milk
- 1 cup heavy cream
- ¼ cup castor sugar
- 1 tsp vanilla extract
For the coffee syrup
- ½ cup brewed coffee
- 1-2 tbsp castor sugar
- 1 tbsp Kahlua or any other coffee liqueur (optional)
Steps
- Pour water into a bowl and sprinkle gelatin on its surface in the form of a single layer. Let it stand for 5 to 10 minutes.
- Take a saucepan and heat milk, coffee, heavy cream, vanilla, and sugar and bring it to boil on medium heat till the sugar dissolves completely.
- Pour gelatin and whisk immediately to get a smooth mixture.
- Pour cream into 4 to 6 serving dishes and put it in the fridge for at least 4 hours or until completely set.
- For the syrup, take a small pan, heat coffee in it and add sugar on medium heat. Bring it to a boil until the sugar dissolves. Add Kahlua or any other coffee liqueur and blend until combined well. Pour it into a small bowl and refrigerate it.
- Before serving, add 1 or 2 tbsps of the syrup over the coffee panna cotta before serving.
9. Coffee Crème Brûlée
Preparation Time: 15 minutes
Cooking Time: 1 hour
Ingredients
- 4 egg yolks
- 1½ cups heavy cream
- 1 tbsp instant coffee
- 1 cup sugar
- ½ tsp vanilla extract
Steps
- Preheat the oven to 300 degrees F.
- Take egg yolks and 6 tbsp of sugar in a medium-sized bowl and beat it for about 1 minute or until smooth.
- In another medium-sized bowl, make coffee, and ¼ cup creme and thoroughly whisk until smooth. Add the remaining creme and whisk again until evenly blended.
- Add coffee creme mixture and vanilla extract to the egg yolks and gently fold in with a rubber spatula.
- Pour the mixture into bowls ¾ way to the top.
- Place the bowls into a roasting pan and transfer them to the oven. Pour water into the pan till it reaches halfway up the side of the bowls.
- Bake for 40 to 50 minutes or till the time the brûlée jiggles slightly on being moved.
- Set aside to enable the heat of the water to complete the cooking process.
- When the brûlée has solidified and cooled down, sprinkle 1½ tbsps of sugar on the surface of the individual bowls evenly.
- Use a small blowtorch to caramelise the sugar. Or else, keep the bowls 1 inch below the oven broiler to make the sugar caramelise.
- And, ta-da, the Coffee Crème Brûlée is ready to be served.
10. Coffee Eclairs
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Ingredients
For the choux pastry
- 8 tbsp unsalted butter (at room temperature)
- 1 cup water
- 1 tsp granulated sugar
- ½ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the filling
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 1 tbsp espresso powder
- 2 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- ½ tsp salt
- 1¾ cups milk
For the glaze
- 1⅓ cups dark chocolate (coarsely chopped)
- 1 cup heavy cream
- 1 tsp espresso powder
Steps
- Preheat the oven to 425 degrees F.
- Meanwhile, lightly grease a baking sheet.
- To make the choux pastry, take a large saucepan and mix water, butter, sugar, and salt and boil it on medium-high heat.
- Switch off the heat and add flour to the above mixture and mix it thoroughly.
- Switch on the heat again and keep stirring for 2 to 3 minutes or until the batter comes off clean from the sides of the pan and a film becomes visible on the pan.
- Take the pan off the heat and allow it to cool for 4 to 5 minutes.
- Pour the batter into a mixing bowl and beat in the eggs one at a time.
- Pour this batter into a piping bag with a round tip or a large star. Then, shape the dough into 4” long, 1” wide tubular shapes.
- Bake these for 25 minutes or until they take an even golden brown colour.
- Switch off the oven and leave the shells in there for another 15 minutes.
- For the filling, whisk ¼ cup sugar, espresso powder, flour, eggs, vanilla extract, and salt. Keep this aside.
- Take a saucepan and pour milk and ¼ cup sugar, and bring this to boil while stirring constantly for 1 or 2 minutes, till it reaches a pudding-like consistency. Switch off the heat and pour into a bowl.
- Gently brush the surface with melted butter and refrigerate until it turns completely cold.
- Pour the pastry cream into a pastry bag with a round tip. Make a small hole at both ends of each of the shells, using a sharp knife. Pipe the filling into both ends.
- In a small saucepan, bring the heavy cream to a boil. Switch over the heat and pour over the chopped dark chocolate. Let this stay for 5 minutes, allowing the chocolate to melt and then stir the mixture until it takes a smooth consistency.
- Next, add the espresso powder. Dip the top part of the eclairs in the glaze and keep them aside to enable the chocolate to become firm.
- Refrigerate till the Coffee Eclairs are ready to be served.
Can feel yourself salivating at the thought of helping yourself to the most delectable coffee cheesecake or these above coffee desserts. Dig right in!
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