Coffee Sauce Recipes

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.

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.

CREAMY COFFEE SAUCE

Steps:

• In a medium-sized, heavy saucepan, scald together the cream and coffee.
• Beat the egg yolks with the sugar for 8-10 minutes with the electric mixer until mixture is very thick and lemony-colored.
• Gradually beat in the warm coffee mixture.
• Return to the pan and cook over low heat, stirring, until mixture boils and thickens.
• Stir the vanilla.
• Cool, cover, and chill until very cold. Enjoy spooned over a brownie, plain angel food cake, or pound cake for delicious desserts.
• Makes about 2-1/2 cups.