Spiced Coffee Mousse Food

COFFEE MOUSSE

Steps:

• Gather the ingredients.
• In a medium saucepan, combine the evaporated milk and coffee. Cook over low heat, stirring occasionally until it just starts steaming.
• In a separate bowl, whisk together the egg yolks and brown sugar.
• Add 1/2 cup of the hot milk to the egg mixture, whisking constantly, until the mixture is thoroughly combined.
• Add the warm egg-milk blend back into the hot milk in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 F on a digital candy thermometer.
• Remove from the heat and stir in the softened gelatin. Chill the coffee custard thoroughly.
• Beat the heavy cream in a separate bowl until stiff peaks form.
• Thoroughly stir 1/2 cup of the whipped cream into the chilled custard, and then gently fold in the remaining cream. The coffee mousse is ready when the custard is thoroughly incorporated into the whipped cream and no marbling shows. Serve the mousse chilled.

CHAI-SPICED COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Make the topping: In a medium bowl, mix the flour with the oats, brown sugar, chai, and salt. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
• Meanwhile, make the batter: Line a 12-cup muffin pan with paper or foil liners. In another medium bowl, whisk the flour with the baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, beat the 1 stick of butter with the granulated sugar and chai at medium speed until fluffy. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Scrape down the sides of the bowl, then gradually add the dry ingredients and beat until just incorporated.
• Using a 3- to 4-tablespoon ice cream scoop, scoop the batter into the prepared muffin cups; top with the chilled topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Transfer the muffins to a wire rack to cool. Dust with confectioners' sugar before serving.

COFFEE MOUSSE

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; cook and stir just until gelatin is dissolved (do not boil). , Remove from the heat; stir in sugar substitute. Add ice cubes; stir until ice is melted and mixture begins to thicken. Transfer to a large bowl; add 2/3 cup whipped topping. Beat until blended. Fold in 1-1/3 cups whipped topping. , Spoon into four individual serving dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules.

SPICED COFFEE MOUSSE

Steps:

• Mix water, espresso powder, cloves and nutmeg in small bowl until espresso powder dissolves. Sprinkle gelatin over. Let stand 10 minutes to soften gelatin.
• Whisk egg yolks, sugar and rum in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until candy thermometer inserted into mixture registers 160°F, about 10 minutes (mixture will be thick). Remove bowl from over water. Immediately add gelatin mixture to yolk mixture and whisk until gelatin dissolves. Using electric mixer, beat mixture until cool, about 5 minutes.
• Using electric mixer fitted with clean dry beaters, beat 1 cup whipping cream in medium bowl until stiff peaks form. Gently fold cream into yolk mixture in 3 additions. Spoon mousse into six 6-ounce coffee mugs or small wineglasses. Chill until mousse is set, at least 4 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
• Spoon whipped cream atop mousse. Garnish with cinnamon sticks.

ICED COFFEE MOUSSE

Steps:

• In a small saucepan sprinkle the gelatin over the water and let it soften for 2 minutes. Add the milk and the espresso powder and heat the mixture over moderate heat, whisking constantly, until the powder is dissolved. Remove the pan from the heat, stir in the vanilla, and set the pan in a bowl of ice and cold water, stirring the mixture every few minutes until it is thick and cold. In a small bowl beat the cream until it just holds stiff peaks and fold the coffee mixture into it gently but thoroughly. Spoon the mousse into 2 chilled long-stemmed glasses and chill it until ready to serve.

SPICED COFFEE

Steps:

• Combine all the ingredients in a small (1 mug or 2 cup size) coffee plunger.
• Add boiling water and allow to stand for 5 minutes before pouring.