December is the best time of the year to indulge your taste buds. Get you coffee fix with these amazing and easy to do desserts. You will need that extra energy kick to celebrate this joyful Holiday.
Coffee and Gelato Pie
Ingredients:
1/4 cup hot fudge topping, warmed
1 chocolate crumb crust (9 inches)
3 cups coffee gelato or ice cream, divided
1 package instant chocolate pudding mix
1/2 cup cold Cubico Coffee’s Cafeteros Blend
1/4 cup cold milk
1 cup whipped topping
1 cup marshmallow creme
1/4 cup semisweet chocolate chips
Preparation:
1. In a medium bowl, beat the gelato, chocolate pudding mix, milk and coffee. Combine well and set aside.
2. In another bowl, mix the whipped topping and marshmallow crème.
3. Spread the coffee gelato mix into the chocolate crust. Add the whipped topping and marshmallow crème over the coffee gelato mix.
4. Sprinkle with chocolate chips if desired.
5. Cover and store it on the freezer for about 4 hours or until firm.
6. Add hot fudge topping before serving and enjoy!
Coffee and Eggnog Cheesecake
Ingredients:
1 graham cracker pie crust (9 inches)
1 envelope unflavored gelatin
1/2 cup cold Cubico Coffee’s Winter Blend
1/2 cup eggnog
2 packages reduced-fat cream cheese
3/4 cup sugar
2 tablespoon ground nutmeg
Preparation:
1. In a small saucepan over low heat, pour the coffee and add the gelatin, stir until gelatin is completely dissolved. Remove from the stove and set aside.
2. In a bowl, beat cream cheese, sugar, ground nutmeg, eggnog and coffee mixture. Blend well.
3. Pour the filling over the graham cracker crust and refrigerate until firm, at least 4 hours.
4. Cut before serving and enjoy!
Coffee and Peppermint Merengue
Ingredients:
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
3 tablespoon cold Cubico Coffee’s Winter Blend
3/4 cup sugar
1/4 teaspoon peppermint extract
2 peppermint candy cane, crushed
Preparation:
1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, beat egg whites and cream of tartar until you begin to see soft peaks.
3. Gradually add sugar, coffee and peppermint extract. Continue to beat until whites form stiff peaks and the meringue looks glossy.
4. Spoon out the meringue onto the baking sheet. Sprinkle crushed peppermint candy.
5. Bake meringues until dry for about 40-50 minutes. Do not allow them to brown.
6. Let cool completely before serving.
Happy Holidays!