Creamy Coffee Sauce Recipes

COFFEE DESSERT SAUCE OR DRIZZLE

Steps:

• Combine cream and espresso powder in a medium bowl and whisk until powder is dissolved; set aside.
• Combine sugar and water in a small saucepan and stir to combine. Place over medium-high heat, bring to a boil, and let cook undisturbed until amber in color, about 5 minutes. Immediately add butter and stir to incorporate.
• Remove from heat and whisk in cream mixture and salt until smooth.

IRISH COFFEE CREAM SAUCE

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.

COFFEE SAUCE

Steps:

• 1. Using a whisk, carefully whip together the butter, egg yolk and sugar in a bowl until you have a fluffy cream. Then incorporate the starch and coffee. Continue mixing until uniform.
• 2. Add the cream, stirring delicately, and incorporate the milk by pouring in a little at a time while stirring. Pour the mixture into a small saucepan and place it over medium heat.
• 3. Continue to stir the cream until it becomes slightly more dense and velvety. Remove from the heat just before it begins to boil.
• 4. Let the sauce cool and serve cold, poured onto puddings or icecream.

COFFEE SAUCE

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.

COFFEE SAUCE

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.