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Facts
History Plant
Bean
Production
Roasting
Tasting
Recipes
Glossary |
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Coffee
Recipes -
Coffee
Desserts |
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If you love coffee, then
there's nothing better then many of the great coffee
desserts we have available for you to tantalize your
senses. Not just any coffee dessert but delicious coffee
desserts that have been tested, tried and determined to be
the top of their class. One of our very favorites is the
Coffee Angel Delight (below) as it practically melts
in your mouth as the flavors dance together in pure
delight. Of course you'll want to wash it all down with
one of our many special coffee recipes, maybe a really
nice and
cold Iced coffee yes? |
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Hot
Coffee
Iced Coffee
Hot Alcoholic
Iced Alcoholic
Espresso
 Coffee
Desserts |
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Spice Islands
Muffin
- These would be excellent in the mornings.
Taste-testers have deemed this the best muffin ever!
They are moist and delicious with a touch of spice
from the cinnamon and nutmeg with the
awesome flavor from the espresso coffee shining
through. Great for brunch, dessert, or snacks, and
they also freeze well.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2-1/2 teaspoons baking powder
- 2 teaspoons instant espresso coffee powder (or
instant coffee)
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup whole milk
- 1/2 cup butter, melted and cooled
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate mini-chips
Preparation:
Preheat oven to 375 degrees F. Line muffin tins with
papers or grease liberally.
In a large bowl, whisk together flour, sugar, baking
powder, espresso or instant coffee, salt, cinnamon,
and nutmeg. Set aside. In a medium bowl, mix milk,
butter, egg, and vanilla until combined. Stir milk
mixture into flour mixture only until combined. Do
not over mix. Fold in chocolate chips. Fill muffin
cups 3/4 full. Bake 15 to 20 minutes for standard
muffins, 10 to 12 minutes for mini-muffins.
Cappuccino muffins freeze well. Yield: 12 muffins or
about 48 mini-muffins.
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Crunchy Coffee Clusters
- Sweet coffee, candy and nut clusters, in
chocolate.
Not a recipe for the novice
candy maker. You won't regret the effort, though. These
crunchy nutty treats are better than cookies and won't
last long once your guests try one!.
Ingredients:
- 4 egg whites
- 2 1/2 cups brown sugar
- 1 cup chopped nuts
- 1/4 cup corn syrup
- 1/2 cup strong coffee
- 4 lbs chocolate, chopped
- 1/4 tsp salt
Preparation:
Butter a 2-quart saucepan. Combine sugar, corn syrup,
salt and coffee. Cook on high heat until sugar
dissolves and mixture comes to a boil. Stir
constantly. Cook to hard ball stage without stirring.
Remove from heat. In a large chilled bowl, beat egg
whites to stiff peaks stage. Pour the hot syrup into
the egg whites (slowly!) while beating at high speed.
Once the syrup is added, continue beating until you
get soft peaks. Add nuts and beat for another 5
minutes. Let cool down, then cover and put in the
freezer. In a double boiler, melt the chocolate. Line
several cookie sheets with waxed paper. Remove the
other bowl from the freezer. Spoon out a teaspoon of
the cold mixture and drop in the melted chocolate.
Scoop out and place on the waxed paper. Repeat. When
the mixture is used up, you can store the remaining
chocolate for another use. Let the candies cool and
harden, then store in the refrigerator.
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Coffee Angel
Delight
- This delicious and sweet dessert is actually very low in fat.
The lightness of angel food
combined with a hint of coffee. It'll melt in your mouth
and you're sure to be back for another slice or two or
three - our favorite.
Ingredients:
- Cake
- 1 cup cake flour
- 1 1/4 cup confectioner's sugar
- 12 egg whites
- 3 tbs coffee crystals
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/4 cups sugar
- Icing
- 1 tbs coffee crystals
- 2 tbs hot water
- 1 1/2 cups confectioner's sugar
Preparation:
Preheat oven to 375F. Sift together flour and
confectioner's sugar. In another large bowl, beat egg
whites, coffee crystals, cream of tartar and salt
until soft peaks form. Beat in vanilla. Continue
beating at high speed and slowly add sugar (2 tbs at a
time).
Beat until sugar is dissolved and you have stiff
peaks. Fold in flour mixture until just blended. Pour
batter into an ungreased 10-inch tube pan. Bake for
35-40 minutes, then let cool.
For the icing, dissolve coffee crystals in hot
water, then stir into confectioner's sugar until
smooth. Spread on cooled cake, and serve.
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Coffee Cake Frosting
- This coffee frosting can be used
on cakes, cookies & more.
You can also use it on
anything else needing a coffee touch. This frosting has
a nicely smooth texture and spreads very easily.
Ingredients:
- 1 tsp coffee crystals
- 1/4 cup milk or cream
- 1/4 cup cocoa powder
- 5 cups confectioners sugar
- 6 tbs butter
- 1 1/2 tsp vanilla
Preparation:
Blend everything together until smooth and
spread able.
Makes enough for a 13x9 cake.
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Coffee Hypersonic - A slushy coffee dessert that is a snap to make.
This coffee dessert takes a
bit of time while it freezes, so plan ahead if you're
serving this one to friends and family. Serve it out on
the patio for a delicious summer time treat.
Ingredients:
- 1 cup coffee (hot)
- 1/3 cup sugar
- Whipped cream
Preparation:
Stir coffee and sugar together, until sugar is
dissolved. Pour coffee mixture into a shallow dish or
pan, and put in the freezer. In about 20 minutes to
half an hour, it should start to freeze. Break it up
with a fork, and leave in the freezer. Do this again
in another 20 minutes or so. Keep this up until you
have a pan of iced coffee slush. Serve cold with a
dollop of whipped cream.
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Coffee Ice Cream - A perfect summer time
dessert! You'll need an ice
cream maker.
Making your own ice cream is
actually pretty easy, and this coffee ice cream recipe
is very smooth thanks to all the cream.
Ingredients:
- 3 cups light cream
- 1 3/4 cups sugar
- 3 eggs, beaten
- 1/2 tsp salt
- 1 1/2 tsp vanilla
- 3/4 cup coffee, chilled
- 1 cup whipping cream
Preparation:
Scald the light cream and add sugar. Stir until
dissolved. In the top of a double boiler, add cream to
beaten eggs and mix thoroughly. Cook until thickened.
Remove from heat and chill. Add coffee, whipping cream
and salt. Use this coffee mixture in your ice cream
maker, and add vanilla when almost frozen.
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Sub Zero
Coffee Parfait - Easy
to make this one, really great on a hot summer day.
With all that heavy
cream, this is an indulgence for those not worried
about their waistlines.
Ingredients:
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1 cup heavy cream
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14 oz sweetened condensed milk
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1/3 cup strong coffee, hot
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4 tbs sugar
Preparation:
Dissolve sugar in hot coffee, then let cool. Whip
cream until soft peaks form. In another bowl,
blend condensed milk and coffee together. Whip for
3 minutes, then fold in the whipped cream. Spoon
mixture into serving dishes, then freeze until
firm (around 3 hours). Serves 6
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Big Island Brownies - Moist and chewy brownies, flavored with coffee
and Kahlua.
If you don't want to use
alcohol, you can add a bit more coffee instead. You
might need to make 2 pans of these brownies, they
will go quickly. One pan for your guests... one for
you after they leave!
Ingredients:
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1 cup semisweet chocolate chips
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1/4 cup butter
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1 egg
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1 egg yolk
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2/3 cup flour
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1/2 cup sugar
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1 tbs coffee crystals
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1/8 tsp baking soda
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1 tbs Kahlua
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1 tbs vanilla
Preparation:
Preheat oven to 350F. In a saucepan, melt butter
and chocolate together. Remove from heat and stir
in coffee, egg and extra egg yolk. In another
bowl, sift together flour, sugar and baking soda.
Mix dry ingredients into the chocolate mixture.
Stir in vanilla and Kailua. Pour batter into a 8x8
baking pan, and bake for 20 - 25 minutes. Let
brownies cool and cut into squares.
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Chocolate Custard - A chocolate and coffee custard,
lots of cream and eggs
A dessert indulgence
that you might want to save for a special occasion
or whenever you want to treat yourself to something
luscious.
Ingredients:
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50 g dark chocolate
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75 ml double cream
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100 ml milk
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2 tbs milk
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4 tbs sugar
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1 tsp instant coffee
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2 egg yolks
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1 whole egg
Preparation:
In a double boiler, melt the chocolate. In another
saucepan, heat the cream, 100ml of milk, and half
the sugar until just boiling. In a little bowl,
dissolve the coffee crystals in the 2 tbs of milk.
Mix the coffee and chocolate into the milk
mixture.
Beat the egg yolks with the whole egg and the last
2 tbs of sugar. Add the chocolate mixture and
whisk thoroughly. Pour into ramekin dishes (3) and
set in a pan of water. Cover with foil and bake
for 20-25 minutes at 325F. Remove, uncover and let
cool. Chill overnight and then serve with whipped
cream.
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Provencal Croustado
- A very rich custard style dessert with a subtle coffee
flavor.
A very rich custard-style dessert. It's not heavily
flavored with coffee, so it's a subtle taste to
enjoy after a good meal. Even so, the Provencal
Croustado is a very decadent dessert but worth the
effort no doubt.
Ingredients:
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2 tbs instant coffee crystals
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2 cups milk
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1 cup double cream
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7 eggs
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8 oz sugar
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2 tbs caster sugar
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Vanilla extract, to taste
Preparation:
Blend eggs, sugar, coffee crystals and vanilla
together. In a saucepan, bring milk almost to a
boil. Add hot milk to the egg mixture, slowly and
stirring constantly. Pour into a casserole dish,
and place in a bain marie. Bake at 350F for 1 1/4
hours, until set. Let cool. Beat whipping cream
and caster sugar together until stiff. Pipe a
border of cream around the edge. Serves 12
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