Search Results (352 found)
cooking.nytimes.com
There isn’t much to the shakerato: a shot of espresso poured over ice cubes and simple syrup, then shaken But when those three elements are rattled around in a cocktail shaker for what seems like an eternity (it actually clocks in at 15 seconds), they undergo an alchemical transformation: the dense espresso, now frothy, sweet and flecked with ice, is as refreshing as it is flavorful.
Ingredients: espresso, syrup
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I created this recipe as an easy, grown up. alternative to the traditional banana split. The combination of mocha java ice cream, bananas and the chopped chocolate...
Ingredients: bananas, cream, fudge, espresso beans
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Two types of bittersweet chocolate and semisweet chips complement the ground espresso in these chew chocolate cookies.
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The addition of espresso powder lends a nice kick to these smores-inspired muffins.
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Since I graduated Culinary school and was introduced on how to cook various cuts of meats, I started playing with flavors that I loved, and thought.... welp...
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Rich and yummy! This liqueur needs to be made 1 month ahead of giving or drinking! Makes great gifts when poured into separate smaller bottles and tied with ribbon!
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This recipe for Mississippi Mud Cake uses a Bundt pan and a batter made with chocolate, espresso, bourbon, chocolate chips, and pecans.
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Spiced almond pudding is simmered and chilled creating a rich, grain-free dessert perfect for any occasion.
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Hazelnuts and espresso give extra flavor to this rich recipe for shortbread-like Italian chocolate hazelnut cookies.
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This almond milk Frappuccino® uses 4 simple ingredients and is a homemade version of the coffee shop-favorite.
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Espresso, cocoa powder, a hint of cayenne, and frothed Almondmilk make a warming, dairy-free latte for a chilly day.
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Have your classic mocha and white chocolate too! This recipe mixes white and regular chocolate to create a creamy, chocolaty treat for the coffee-drinker who loves chocolate too much to choose.