#coffeechocolate

Nothing beats... 🍫☕🌍

Indulge in the delightful combination of coffee and chocolate with these cappuccino ice cream sandwiches. Creamy homemade ice cream infused with rich espresso flavor sandwiched between chocolate cookies creates a unique and satisfying dessert experience.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 3 tablespoons instant espresso powder. 1 teaspoon vanilla extract. Pinch of salt. 12 chocolate cookies homemade or store-bought.

Instructions: Heavy cream, milk, sugar, espresso powder, vanilla extract, and salt should all be mixed together in a saucepan. Stir the mixture all the time while heating it over medium-low heat until the sugar and espresso powder are gone. Once the mixture is smooth and hot all the way through, take it off the heat and let it cool down completely. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Place 6 cookies on a baking sheet with the flat sides facing up while the ice cream is being made. When the ice cream is cold, put a scoop on the flat side of each cookie and then put the other cookies on top to make sandwiches. Do not press too hard, just enough to spread the ice cream to the edges. Before you serve the sandwiches, put them in the freezer for at least two hours to get firm.

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy these gluten-free coffee chocolate muffins as a treat in the morning or as a snack at any time. They're moist, taste great with chocolate, and have a light coffee kick.

Ingredients: 2 cups gluten-free all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 2 teaspoons baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup brewed coffee, cooled. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon pure vanilla extract. 1 cup dairy-free chocolate chips. 1/2 cup chopped walnuts optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Mix the cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl using a whisk. Put the brewed coffee, vegetable oil, eggs, and vanilla extract in a different bowl. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. If you want to use them, fold in the dairy-free chocolate chips and chopped walnuts. Fill up about two thirds of the way to the top of each muffin cup with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. You can eat these gluten-free coffee chocolate muffins with coffee or your favorite drink.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the delightful flavors of peppermint mocha with this Paleo-friendly chia pudding. It's a creamy and nutritious treat that's perfect for breakfast or as a dessert. The blend of peppermint, cocoa, and coffee will satisfy your cravings while sticking to your Paleo lifestyle.

Ingredients: 1/4 cup chia seeds. 1 cup unsweetened almond milk. 2 tablespoons unsweetened cocoa powder. 1 tablespoon maple syrup or more to taste. 1/2 teaspoon peppermint extract. 1/2 teaspoon instant coffee granules. A pinch of sea salt. Crushed paleo-friendly dark chocolate for garnish. Fresh mint leaves for garnish.

Instructions: The almond milk and chia seeds should be combined in a mixing bowl. Mix thoroughly to blend. To the chia mixture, add the cocoa powder, maple syrup, peppermint extract, instant coffee granules, and a small pinch of sea salt. Mix until thoroughly combined, all ingredients included. To enable the chia seeds to absorb the liquid and thicken, cover the bowl and place it in the refrigerator for a minimum of four hours or overnight. Take the chia pudding out of the fridge and give it a good stir once it has set. Place the chia pudding in a food processor or blender, and process it until it becomes creamy and smooth. Transfer the whipped chia pudding into bowls or glasses for serving. Crushed dark chocolate that fits the paleo diet and fresh mint leaves make a great garnish. Enjoy your Paleo Peppermint Mocha Chia Pudding chilled!

Prep Time: 10 minutes

Cook Time: 240 minutes

Indulge in this creamy vegan ice cream infused with the rich flavors of coffee and studded with decadent chocolate chips. It's the perfect treat for coffee and chocolate lovers alike!

Ingredients: 2 cans coconut cream. 1/2 cup maple syrup. 2 tbsp instant coffee powder. 1 tsp vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: In a blender, combine coconut cream, maple syrup, instant coffee powder, and vanilla extract. Blend until smooth. Pour the mixture into a freezer-safe container. Stir in the vegan chocolate chips. Cover the container and freeze for at least 6 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften.

Prep Time: 10 minutes

Cook Time: 0 minutes

SELEUSS - CAFÉ ULÚA - KAHLÚA MOCHA TRUFFLE

BATCH 1500, 1502

Pedro Domecq began producing Kahlúa in 1936, naming it in the Veracruz Nahuatl language; “House of the Acolhua People”. Our Café de Ulúa truffle is made with fresh organic cream, a formulated 51%+ REGINA™ Dark Milk Chocolate, Colombian Coffee, plenty of KAHLÚA and pours of GRIND Espresso Shot as well, for an all-encompassing Seattle Mocha! Enrobed in a special 75%+ MORETTA™ Semi-Bitter Dark Chocolate, and topped with a chocolate coffee bean. Pairing: Café Latte, Kahlua, Irish Cream, Ruby Port, Black Russian.

CAFÉ ULÚA: KAHLÚA MOCHA INGREDIENTS: CHOCOLATES (CACAO BEANS, SUGAR, FULL CREAM MILK, LACTOSE, CACAO BUTTER, SUNFLOWER & SOY LECITHIN, VANILLA), ORGANIC CREAM, KAHLÚA (RUM, SUGAR, ARABICA COFFEE, VANILLA), GLUCOSE SYRUP, GRIND ESPRESSO SHOT (CARIBBEAN RUM, COLOMBIAN ARABIA COFFEE), COLOMBIAN COFFEE EXTRACT, SPICES, SODIUM HYDROXIDE (ACIDITY CORRECTOR). CHOCOLATE COFFEE BEAN (SUGAR, CACAO MASS, CACAO BUTTER, COFFEE 1%, LECITHIN, NATURAL FLAVOR(S), CONFECTIONER’S GLAZE, ARABIC GUM, NATURAL VANILLA FLAVOR, MILK). CONTAINS: CAFFEINE, SOY, MILK, LACTOSE, GLUTEN, RESIDUAL ALCOHOL. This product is processed in a facility that contains milk, eggs, wheat, PISTACHIOS, almonds, peanuts, cashews and other nuts. This product contains liquor and the alcohol content is one 1% or less of the weight of the product. EXEMPTION: RCW 66.12.160  INGREDIENTS FROM: FRANCE, ITALY, Usa,  BELGIUM, MEXICO, VIETNAM, PERU, ECUADOR.