DULCE DE LECHE COFFEE
This coffee is out of sight! Beware it is lethal! You can use Meghan's recipe #19142 or mandabears recipe #76284 or recipe #55413 by Mean Chef for dulce de leche that is used in the coffee - I had some on hand so it wasn't necessary to make more. I found this somewhere on the net but don't recall where.
Provided by Manami
Categories Beverages
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine coffee and dulce de leche, stirring to melt.
- Pour 1-1/2 tablespoons Kahlua and Amaretto into each coffee cup.
- Add 3/4 cup coffee mixture in each coffee cup.
- Top with whipped cream and grated chocolate.
- Enjoy!
Nutrition Facts : Calories 189.2, Fat 8.4, SaturatedFat 5.2, Sodium 8.9, Carbohydrate 16.7, Fiber 2.6, Sugar 11.1, Protein 2.3
DULCE DE LECHE COFFEE CAKE WITH PUMPKIN PIE SPICE CRUMBS
The aromatic spices found in pumpkin pie will bring everyone to the kitchen for this dulce de leche-drizzled coffee cake.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, brown sugar, pumpkin pie spice and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle half of the crumb topping over the batter. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining crumb topping. Drizzle the dulce de leche over the top.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
DULCE DE LECHE COFFEE
Provided by Ree Drummond : Food Network
Categories beverage
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- *Cook's Note: Dulce de leche is sold in the Hispanic aisle of supermarkets, or in Hispanic specialty markets. It is sold in solid 15-ounce blocks, or in cans or bottles in more of a liquid form. You can also find recipes for making your own dulce de leche using sweetened condensed milk.
- Add the dulce de leche to the very hot coffee; stir until dissolved and combined. Keep hot.
- Combine the cream with the sugar and whip until stiff. Divide the coffee/dulche de leche mixture among six glasses. Top with a heaping tablespoon of whipped cream and grated chocolate.
DULCE DE LECHE COFFEE
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine the cream and sugar in a large bowl and whip until stiff.
- Pour the very hot coffee into 6 oversized mugs and divide the dulce de leche among the mugs (1 ounce in each). Stir until completely dissolved and combined. Add 1 tablespoon whiskey to each mug. Top with a heaping tablespoon each whipped cream and grated chocolate.
DULCE DE LECHE COFFEE CAKE WITH CORNFLAKE CRUMBS
Crunchy crushed cornflakes and sticky, sweet dulce de leche make this sour cream coffee cake irresistible.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, cornflakes, brown sugar, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle half of the crumb topping over the batter. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining crumb topping. Drizzle the dulce de leche over the top.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
DULCE DE LECHE
This rich, creamy caramel sauce is a great way to level up your favourite desserts. It's easy to make and tastes heavenly - try it drizzled over vanilla ice cream
Provided by Charlotte Pike
Categories Condiment, Dessert
Time 25m
Yield Makes around 450 ml
Number Of Ingredients 4
Steps:
- Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
- When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
- Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.
Nutrition Facts : Calories 52 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium
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- Keep coffee hot.Combine cream with sugar and whip until stiff.Add 1 tablespoon Kahlua to each coffee cup.
- May add 1 1/2 if desired, or may add whiskey or brandy in addition.Pour the coffee/dulce de leche mixture into each glass.
- Top with a heaping tablespoon whipped cream and grated chocolate of your choice.Absolutely sinful!*Dulce de Leche is sold in the Hispanic aisle of supermarkets, or in Hispanic specialty markets.
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