COFFEE SAUCE
Coffee, mmmmmm. Very good with ice cream or on baked things. The chill time is included in the prep time.
Provided by CoffeeMom
Categories Sauces
Time 13h
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Put coffee in a pan with 4 Tbsp of the granulated sugar and the lemon juice and bring to a boil.
- Simmer very briskly until reduced by half.
- Chill.
- Mix arrowroot with 3 Tbsp of the cold coffee mixture.
- When quite smooth, stir in the rest of the coffee mixture and half the heavy cream.
- Stir over low heat until it come to a boil and then add the rest of the granulated sugar.
- Simmer about 10 minutes.
- Chill slightly.
- Whip the remaining cream.
- When it begins to thicken, add the confectioners sugar and continue beating until stiff.
- Mix slowly into the coffee sauce.
- Serve.
Nutrition Facts : Calories 287.1, Fat 18.9, SaturatedFat 11.8, Cholesterol 69.9, Sodium 23.6, Carbohydrate 29.4, Fiber 0.2, Sugar 23.9, Protein 1.3
COFFEE SAUCE
Provided by Amanda Hesser
Categories sauces and gravies, dessert
Time 20m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Put the coffee beans, cardamom and cinnamon in a small saucepan and place over low heat. Shake the pan and lightly toast the coffee beans and spices, about 10 minutes. Add the molasses and cook until it bubbles intensely and thickly coats the beans. Pour in the white wine and chicken broth and bring to a simmer. Reduce by one-third. Strain the sauce into another saucepan, then whisk in the espresso, sour cream and butter. Cook for a minute or two. (Don't let it boil.) Season to taste with salt and pepper. When ready to serve, reheat gently and, if you have one, buzz it with an immersion blender to make it frothy.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 108 milligrams, Sugar 8 grams, TransFat 0 grams
IRISH COFFEE CREAM SAUCE
In addition to my related recipe of Irish Chocolate Cream Sauce, posted in a separate recipe, this sauce for dessert (cake, ice cream, tarts, etc.) is one based on a coffee flavour and is equally delightful with a compatible dessert. It uses Irish Cream Liqueur.
Provided by DiLo4602
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 4
Steps:
- In a small saucepan over medium heat, bring the sugar and water to a boil, whisking constantly. Cook for 3 - 5 minutes or until mixture is syrupy.
- Whisk in the coffee and cook 3 - 5 more minutes or until the sauce thickens.
- Remove from heat and stir in the liqueur.
- Serve hot over any dessert.
Nutrition Facts : Calories 280.4, Sodium 31, Carbohydrate 72.2, Sugar 70.5, Protein 0.2
CREAMY VANILLA COFFEE
My husband and his friends would often buy a similar version of this creamy, vanilla-flavored beverage at a nearby coffee house. Because daily stops got to be expensive, I decided to try and make my own. This smooth sensation was the result.-Heather Kunkel, Wellsville, New York
Provided by Taste of Home
Time 10m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- Place ground coffee in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions., In a small bowl, combine sugar and dry pudding mix. Stir in milk and coffee. Chill until serving.
Nutrition Facts : Calories 224 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 204mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 0 fiber), Protein 7g protein.
COFFEE-CARAMEL SAUCE
Categories Sauce Coffee Milk/Cream Dairy Dessert Christmas Vegetarian Quick & Easy Edible Gift Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups (enough for two 8-ounce jars)
Number Of Ingredients 6
Steps:
- Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)
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