Ice-cream + Espresso Sauce

I decided to try this from my Australian Women’s Weekly. No sugar goes into the coffee mixture, so I waited for the ice cream to melt slightly. Its delicious.

What you need:

  • 2T ground espresso coffee beans
  • 250ml boiling water
  • 4 cups vanilla ice-cream

Combine coffee and the water in coffee plunger (or in a small heatproof jug). Stand for 2 minutes before plunging (or strain liquid through a fine sieve).

Let it cool for 10 minutes.

Scoop ice-cream into serving glasses; pour coffee over.

The recipe says serve with sponge finger biscuits as an option. I just cut up some pecan nuts and chucked it on top.

Iced Cinnamon Coffee

I’m waiting for summer to get here and I thought this would be a nice alternate. I found this recipe online. Its very rich, so if you’re having a girls night in or opting to stay in instead of going out (which is exactly what I did last weekend), this would be nice to enjoy while relaxing at home.

What you need:

  • 2T instant coffee powder
  • 2T brown sugar
  • 80ml hot water
  • 500ml stork crèmendous / cream
  • 750ml milk
  • vanilla ice cream
  • cinnamon, to sprinkle

Combine coffee, sugar and water in a blender.
Add stork crèmendous and milk, blending until smooth.
Refrigerate coffee mixture until very cold.
Pour into glasses, top with ice-cream, place a cinnamon stick into each glass and sprinkle with cinnamon powder.

Come on summer!

Coffee Chocolate Truffles

I learnt how to make these at the coffee workshop I attended on Tuesday. It’s very simple. The chef suggested using decaf as truffles are served after supper. I’ve never bought decaf so I used the coffee I received at the workshop. It was very strong which kept me wide awake close to midnight.

There are three main types of chocolate truffles: American, European, and Swiss

The “American truffle” is a half-egg shaped chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil.

The “European truffle” is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.

The “Swiss truffle” is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into moulds to set before sprinkling with cocoa powder. Unlike the previous two kinds of truffles, these have a very short shelf-life and must be consumed within a few days of making. – Wikipedia

The following truffles would be Swiss ones.

What you need:

  • 100ml fresh cream
  • 2T ground coffee
  • 250g milk chocolate (melted)

Options for Dipping:

  • Cocoa powder
  • Melted dark chocolate


  1. Bring cream and coffee to the boil in a saucepan over medium heat.
  2. Remove from stove and pour into a mixing bowl.
  3. Allow to stand for 5 minutes, and then strain the coffee from the cream.
  4. Stirring slowly and constantly, add the melted chocolate to the coffee-infused cream. (Melt chocolate in container that is placed into a pot of boiling water on high).
  5. Stir gently until all the chocolate is combined and the mixture is smooth.
  6. Allow to cool.

Once cooled, use your fingers to shape into little balls. Roll in cocoa powder and or dip in melted chocolate.

I rolled the chocolate in ground pistachio and almonds.

The ones made by the Woolworths chef were half the size of mine.

Coffee Cupcakes

Since my husband loves coffee, I thought I’d make some coffee flavoured cupcakes. This is such an easy recipe – I guarantee if you don’t like baking, you will find this a breeze. For those of you who tried my chocolate brownies, I recommend giving these a bash.


  • 125g butter
  • ¾ cup sugar
  • 2t coffee diluted in 2T water
  • ½ cup milk
  • 1½ cup flour
  • 3 large eggs
  • 1t vanilla essence
  • 3t baking powder

Preheat oven to 180ºC

Using an electric beater, beat all ingredients together in a bowl – except the 3 teaspoons of baking powder. Beat for 10 minutess. I used setting 3/5 on my beater. After 10 minutes you will notice the mixture is very creamy and smooth. (I recommend leaving your butter out to soften a bit before baking). Lastly, add 3t baking powder and beat in.

Pour 1 tablespoon of batter in each cup. I got about 23.

Bake for 15 minutes on 180ºC

Once cupcakes are completely cool, ice with the following:

  • 30g melted butter
  • 1t coffee diluted in 1t water
  • 1t honey
  • 1t vanilla essence
  • 1T water
  • 1 cup icing sugar

Mix everything together until smooth. Ice cupcakes. Decorate with caramel or chocolate vermicelli before icing hardens.

Thanks to my little sis who gave me this recipe.


Just as winter approaches, I’d like to share this hot drink with you, perfect when you are watching tv.



In a mug, add a portion of coffee and cocoa and add a little boiling water to make a paste. Mix until smooth and coffee grains have melted. Add hot milk. Dust with cocoa from top.

To make it interesting, like what you would see on the Mugg & Bean menu, add a teaspoon of honey or hazelnut syrup.

For a stronger kick, double coffee portion or use filter coffee from a machine – I was too lazy to get a pot brewed.

Play aroung with whatever flavour you desire.