5 Fabulous and Sweet Espresso Recipes
Frozen Latte Frappé
- 1/3 cup plus 2 Tbsp. brewed Espresso
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 pint vanilla ice cream, softened
- 4 Tbsp.vanilla syrup
- 3 Tbsp. raw sugar
Combine 1/3 cup brewed Espresso with ground cinnamon and nutmeg. Pour the hot espresso mixture over the softened ice cream and stir to blend. Freeze, stirring often, until frozen latte is the consistency of a very thick shake.
Combine remaining 2 Tbsp. brewed espresso with vanilla syrup. Pour 3 Tbsp. of syrup mixture into a small, shallow plate and the raw sugar into a second plate. Dip two 10-ounce wine or parfait glasses into syrup, then into sugar to coat the rims of the glasses.
Pour 1 Tbsp. of the remaining syrup mixture into the bottom of each of the prepared glasses. Spoon equal amounts of frozen latte into each glass and drizzle with remaining syrup on top.
Makes 2 servings. Mocha-Espresso Popsicles
- 2 cups brewed Espresso
- 1/2 cup chocolate syrup
- 6 Tbsp. sugar
- 2 tsp. vanilla extract
- 6 Tbsp. whole or lowfat milk
Combine the 2 cups of brewed Espresso with the remaining ingredients. Pour into 8 popsicle molds and freeze 3-4 hours or until frozen solid. Makes 8 servings.
Variations:
* To make Mocha-Almond Cappuccino Popsicles, pour ½ of the above mixture over 1 pint of softened vanilla ice cream (lowfat ice cream will work just as well). Add ¼ teaspoon of almond extract and blend until smooth.
* To make Mexican-Mocha Popsicles, stir ¼ teaspoon ground cinnamon and 2 Tbsp. Kahlua into the above mixture.
* To make Raspberry-Mocha Popsicles, pour ½ the above mixture over 1cup softened white chocolate-raspberry ice cream and blend until smooth. First, drop 3 fresh or frozen raspberries into each Popsicle mold and then add the raspberry-mocha mixture.
Mocha Float
- 4 ounces chilled brewed espresso, sweetened to taste
- 3 tablespoons chocolate syrup
- 3 ounces milk
- 1 scoop (1/3 cup) coffee mocha chip ice cream
- 1 scoop (1/3 cup) dark chocolate ice cream
- Chilled seltzer or club soda
- Whipped cream (for garnish)
- Sweetened cocoa (for garnish)
Pour espresso, chocolate syrup and milk into a chilled 16 ounce glass. Stir to blend Add coffee mocha chip and dark chocolate ice cream.
Fill glass with seltzer and stir. Garnish with a dollop of whipped cream and dust with cocoa. Serve with a straw and long-handled spoon. Makes 1 serving. Espresso Brownies  Brownies
- 3/4 cup (1 1/2 sticks) butter
- 1 gently heaped cup (6 ounces) semisweet or bittersweet chocolate chips or chunks
- 3/4 cup unsweetened baking cocoa
- 3 tablespoons brewed Espresso
- 1 tablespoon vanilla extract
- 2 cups sugar
- 1/2 teaspoon salt
- 4 eggs
- 1/2 teaspoon baking powder
- 3/4 cup unbleached all-purpose flour
Icing & Topping
- 1 tablespoon Instant Espresso
- 1 tablespoon hot water
- 1 1/2 cups confectioners' sugar
- 1 to 2 tablespoons heavy cream or milk
- 1/2 cup toffee-flavored bits, crushed
Brownies: Lightly grease a 9 x 13-inch pan. Over medium-low heat, or in the microwave, melt together the butter and chocolate, stirring till smooth. Stir in the cocoa, espresso, vanilla, sugar, and salt. Whisk in the eggs one at a time.
In a separate bowl, whisk together the baking powder and flour, then stir these dry ingredients into the chocolate mixture until just blended. Spoon the batter into the prepared pan, and bake the brownies in a preheated 350ºF oven for 34 to 38 minutes, until their top is shiny but the middle is still soft. Remove them from the oven, and cool for 30 minutes before icing.
Icing: In a medium-sized bowl, mix the instant espresso and hot water, then stir in the sugar and heavy cream or milk. Drizzle the icing over the brownies, then sprinkle with the toffee bits (crushed), if you like). Cool the brownies for several hours before cutting into squares. Yield: 24 brownies. Caffè Torino
- 2 ounces brewed Espresso
- 1 tablespoon sweet ground chocolate and cocoa
- 2 teaspoons hazelnut syrup
- 1 tablespoon hazelnut liqueur
- Steamed milk with foam
- Shaved semi-sweet chocolate (for garnish)
- Sugar cubes (optional)
Combine the espresso with the ground chocolate and cocoa in a 6-ounce coffee cup. Stir until the cocoa is dissolved. Pour in the hazelnut syrup and liqueur and enough steamed milk to almost fill the cup. Stir until blended. Mound the cup with foam and sprinkle with the shaved chocolate.
Serve the Caffè Torino with 2 sugar cubes for added sweetness if desired. Makes 1 serving.
Variation: Almond syrup and Amaretto liqueur can be substituted for the hazelnut syrup and liqueur.
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