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Mocha Espresso

Mocha Espresso
Enhance the rich aroma of your favorite espresso by adding a touch of hazelnut and cinnamon. Prepare to amaze your family and friend, or simply treat yourself to this dreamy combination of flavors and aromas.

Author:
Cuisine: Caribbean
Recipe type: Coffee

Ingredients
  • Espresso ground coffee
  • Sugar free Chocolate powder 1 packet
  • Cinnamon
  • Hazelnut coffee creamer 1 cup

Preparation
  1. Fill your espresso-brewing cup ⅔ with espresso coffee and ⅓ with sugar free chocolate powder and gently mix.
  2. Prepare your espresso as directed. In the meantime heat up a cup of Hazelnut coffee creamer. (You can also try French vanilla)
  3. Once brewed, divide the coffee evenly between 2 cups and add creamer.
  4. Sprinkle a dash of cinnamon on each and serve. No sugar needed!

 

Tiramisu Trifle with Espresso Chocolate Sauce

Tiramisu Trifle with Espresso Chocolate Sauce
Ladyfingers dipped in espresso, layered with mascarpone cheese and topped with chocolate sauce, you will fall in love with this traditional Italian dessert!

Author:
Cuisine: Fusion
Recipe type: Dessert

Ingredients
  • 2 14oz packs of Italian lady fingers (crunchy)
  • 1 c of granulated sugar
  • 1 t vanilla extract
  • 6 egg yolks
  • 3 eight ounce containers of mascarpone cheese
  • ½ c. heavy whipping cream
  • 1 cup freshly brewed espresso hot or warm
  • ½ cup of condensed milk
  • ½ cup Kahlua liquor
  • 2 T unsweetened cocoa powder
  • ¾ cups bittersweet or semisweet chocolate curls
  • 4 ounces semisweet chocolate chips

Preparation
  1. In a large heat proof glass bowl beat egg yolks and sugar for 5 minutes on medium to high speed. Place bowl over a pot of simmering water and continue beating until the mixture doubles in size. Remove bowl from heat and add the containers of mascarpone cheese and continue beating until very smooth. Place bowl in the refrigerator to chill.
  2. In a separate bowl, beat heavy cream with 2 T of sugar until stiff peaks form. Fold the whipped cream mixture into the bowl of the cheese mixture and chill.
  3. In a shallow casserole dish combine ¾ c of the espresso, ¼ c of the Kahlua and the condensed milk. Dip the lady fingers in this espresso mixture one at a time and layer in the bottom of a trifle dish or any decorative dish you desire. Top first layer of lady fingers with a third of the cheese mixture. Repeat this process one or two more times depending on the size of you dish finishing with the cream. Sift the cocoa powder over the top layer of cream and top with the chocolate curls. Refrigerate for at least 4 hours in a trifle dish or 8 hours if slicing from a rectangular vessel.
  4. For the sauce:
  5. Right before serving, and in a medium saucepan bring the remaining ¼ cup of espresso and ¼ c of Kahlua to a boil over medium high heat. Remove from heat and add the 6 ounces of semisweet chips. Allow to stand 3 to 5 minutes until melted. Stir well until very smooth. Serve immediately with the Tiramisu- on the side

 

3 Layer Iced Coffee Bon Bon

3 Layer Iced Coffee Bon Bon
Wake up in the morning to a sweet Coffee Bon Bon using condensed milk & ice blended coffee!

Author:
Cuisine: Fusion
Recipe type: Dessert, Beverage, Coffee Drink

Ingredients
  • can condensed milk 1 (14 ounce)
  • Ice cubes Shots of room temperature espresso coffee, unsweetened made in an IMUSA ESPRESSO MAKER

Preparation
  1. First, pour 2 inches of condensed milk into the base of 4 (4oz) juice glasses.
  2. pour the equivalent of one shot of coffee on top of the condensed milk in each glass.
  3. Take the remaining four shots of coffee and put them in a blender with four ice cubes. Blend in the blender until a thick foam is formed.
  4. Pour the foam into each glass carefully. Serve immediately.

Pineapple Tamales

Pineapple Tamales
This recipe takes traditional Mexican Masa tamales and adds a sweet touch using Mexican cinnamon, pineapple, sugar, pecans, and raisins!

Author:
Cuisine: Mexican
Recipe type: Appetizer, Snack

Ingredients
  • corn husks 20 to 25
  • corn tortilla flour (“masa harina de maiz”) 1 pound
  • pork lard or butter 3 ounces
  • shortening 3 ounces
  • water 8 cups
  • Mexican cinnamon sticks 3
  • Ounces pineapple 13 ounces
  • sugar ¾ cup
  • brown sugar ½ cup
  • pecans ½ cup
  • raisins ½ cup

Preparation
  1. Place corn husks in an IMUSA STOCK POT and cover with water. Place a plate on top of the husks so they sink to the bottom of the pot.
  2. In another stock pot on high heat add the 8 cups of water along with the cinnamon sticks for 15 to 20 minutes or until the water has been thoroughly infused with the cinnamon flavor.
  3. Using an electric mixer on high speed, whip the pork lard and shortening until a fluffy consistency is achieved.
  4. Lower the speed to medium and add the corn tortilla flour slowly until it is completely incorporated into the lard.
  5. Slowly add 5 to 6 cups of the cinnamon water until the dough resembles peanut butter.
  6. Mix in the rest of the ingredients with an IMUSA SPATULA.
  7. Remove the corn husks from the water.
  8. Assemble the tamales by placing 1⁄3 cup of dough into the middle of each corn husk without spreading it.
  9. Fold one side of the corn husk covering the filling then fold the other side. Fold up the pointed end across. Lay each tamale fold-side down. There should be an open end in each tamale where the husk had previously connected to the cob.
  10. Once the tamales are folded, fill the IMUSA TAMALE STEAMER with water just below the fill line and place the steam tray on the rack.
  11. Carefully place each tamale open end up on the steam tray and bring the water to a simmer. Place the lid on the steamer and steam for 30 to 40 minutes on high heat. Allow the tamales to cool for 15 minutes before serving or they will stick to the husks.