How To make Coffee Liqueur Cream Pie
24 Chocolate sandwich cookies,
1 qt Chocolate ice cream
1/2 c Coffee liqueur
2 c Whipped cream, sweetened,bea
3 tb Butter
1 qt Vanilla ice cream
1 c Heath candy bars, crushed
Mix crushed cookies with butter and press into a 9 inch pie pan. Chill. Stir chocolate ice cream to soften and blend in 1/4 cup coffee liqueur. Spoon into pie shell. Sprinkle with crushed Heath Bars and place in freezer 1 hour. Soften vanilla ice cream and add 1/4 cup coffee liqueur. Spoon over the chocolate mixture. Freeze overnight. Garnish by piping whipped cream around the pie. Cut into wedges and serve with a drizzle of coffee liqueur over the top.
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Irish Coffee Shots - Tipsy Bartender
These fun little shots are super simple and smooth! Irish coffee lovers will love this one!
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How to make Cocktail using Coffee Liqueur | Easy coffee Liqueur cocktails (Part 2) | The Mixologist
Hi Guys,
Todays video is : How to make Cocktail using Coffee Liqueur | Easy coffee Liqueur cocktails (Part 2) | The Mixologist
I have made another four cocktails using Homemade coffee liqueur.
Mud Pie : 0:06
Black Russian : 0:59
Colorado Bulldog : 1:24
Brave Bull : 2:22
How to make Mud Pie
Ingredients :
Vodka - 30 ml
Coffee liqueur / Kahlua - 30 ml
Chocolate syrup - 30 ml
Milk - 60 ml
Ice
How to make Black Russian
Ingredients :
Vodka - 30 ml
Coffee liqueur / Kahlua - 30 ml
Ice
Coffee beans to Garnish
How to make Colorado Bulldog
Ingredients :
Vodka - 30 ml
Coffee liqueur / Kahlua - 30 ml
cream/ milk - 15 ml
Coke - 30 ml
How to make Brave Bull
Ingredients :
Tequila - 60 ml
Coffee liqueur / Kahlua - 30 ml
Ice
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???? Coffee Crisp No Churn Ice Cream Recipe
Are you looking for No Churn Ice Cream Recipes? Then this tasty recipe for no-churn coffee crisp ice cream is for you. Not sure what Coffee Crisp is? Come on up to Canada and we'll show you! Or you could use... Nope you need Coffee Crisp.
How to make Coffee Crisp No-Churn Ice Cream
Ingredients
3 cups (750 mL) 35% cream
1 can condensed milk
2 Coffee Crisp
2 Tbsp (30 mL) coffee liqueur Like this one we made:
Method:
Chop up the Coffee Crisp bars.
Whip cream until stiff peaks form.
Fold in condensed milk until fully combined, then fold in coffee liquor.
Fold in the ¾ of the Coffee Crisp pieces.
Transfer to a 9-x-5” pan and top with remaining Coffee Crisp pieces.
Freeze until firm, at least 5 hours.
Let soften 10 minutes before serving.
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How To Make Tiramisu Tart! マスカルポーネタルト !????☕ || Chocolate Coffee and Mascarpone Tart | The Cookworm
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Smooth, velvety and absolutely delicious! Learn to make the Tiramisu Tart then indulge it with friends, or not. ????
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[ Ingredients:- ]
Tart Shell:
• 225g Flour
• 150g Cold Butter
• 65g Icing Sugar
• 20g Instant Coffee Powder
• 1 Egg Yolk
• 15ml Cold Water
Chocolate Coffee Ganache:
• 65g Dark Chocolate (Chopped into small pieces)
• 35g Milk Chocolate (Chopped into small pieces)
• 60g Dark Chocolate (Chopped into flakes)
• 130ml Heavy Cream
• 35ml Coffee Liqueur of your liking
Mascarpone Cream Topping:
• 300ml Heavy Cream
• 65g Icing Sugar
• 2tsp Vanilla Extract
• 250g Mascarpone
• Cocoa Powder
[Method:-]
Making the tart dough:
1. Mix the flour + icing sugar + instant coffee until well combined.
2. Add in the cold butter and using a pastry cutter, blend until the butter resembles pea size pieces. You can use your finger tips as well. Do so by pinching the butter and mix to get the same result.
3. Add in the egg yolk and water and combine until a dough forms then cover and place into the fridge to rest for 1hour.
Making the ganache:
1. Warm the cream until almost boiling then stir in the coffee liqueur.
2. Working quickly add the hot cream to the chopped chocolates and let sit for 1-2mins to melt.
3. Whisk until the chocolate and cream become smooth and homogeneous. Let sit at room temperature.
Making the tart base:
1. On a lightly floured surface, roll out the dough to about a 0.5cm thickness.
2. Gently roll the dough onto the rolling pin then bring over the tart tin. Unroll the dough over the tart tin.
3. Press down on the base then the sides of the tart tin to stick the dough. Then roll the rolling pin over the top to get rid of the excess sides.
4. using a fork or chopstick, dock the tart base.
5. Place baking paper on top and pour in baking beads to fill. Bake the tart base at 180C for 13-14 mins.
6. Remove the baking paper and beads then bake for another 13mins or until golden at 180C.
7. Let cool completely before filling with the ganache.
8. Let chill in the fridge for at least 1.5-2 hours.
Making the Mascarpone cream:
1. Add icing sugar and vanilla into the heavy cream and whip until stiff peaks form.
2. Fold in the mascarpone. Reserve about 1/3 of the cream into a piping bag.
3. Fold in the chocolate flakes in the remaining cream.
Assembly:
1. Fill the tart with the chocolate flake cream and smooth out the top
2. Pipe on top the reserved cream then dust with cocoa powder to finish.
3. Let the tart completely set in the fridge for 1.5-2 hours.
4. Enjoy!
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KETO KAHLUA || SUGAR FREE COFFEE LIQUEUR
KETO KAHLUA || SUGAR FREE COFFEE LIQUEUR
Summer is coming up and that means it's time to bust out the poolside drinks . One of my favourites is this chilled brown cow and now I can finally drink it because I made this delicious keto Kahlua!
I was checking the nutritional information on Kahlua the other day and realized it has a TON of sugar in it (in fact, it has more sugar than alcohol!!) So it was time to make a sugar free coffee liqueur.
This keto kahlua recipe is actually SO easy to make! Just boil the coffee and sugar substitute so it all dissolves - cool and add the vodka! That's it!
I recommend letting it sit for at LEAST 24 hours in the fridge but the longer you let it 'age' the better it will taste. Some people age their homemade kahlua upwards of three weeks!
In this recipe, I used a monk fruit / erythritol blend and it worked out perfectly. For me - it doesn't have any of those 'cooling' affects as with other sugar substitutes and it tastes like the real thing!
Also - vodka was the alcohol of choice for me when I made this, but you can also use rum which might give it a bit of a 'warmer' feel, especially alongside the coffee!
More summer drinks will be coming soon so stay tuned. If you like this one, try my keto bourbon chocolate torte!
What you will need:
1.25 cups (250g) sugar substitute
3 heaping tbsp instant coffee
2 cups (500ml) water
1 tbsp vanilla
1.25 cups (300ml) vodka or rum
In a pot over medium heat - stir together the sugar substitute, instant coffee, water and vanilla.
Bring to a boil, stirring frequently so the coffee doesnt burn.
Lower heat and simmer for 20 minutes.
Take off heat and let it cool.
Pour into bottle and add the vodka or rum.
Place the cap on your delicious low carb coffee liqueur and put it in the fridge for a minimum of 24 hours.
Enjoy!
This drink is effectively zero carbs.
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What can you find on The Hungry Elephant's youtube? Keto recipes, low carb recipes and more RECIPES.. We LOVE to cook and we want to share them with YOU. From tasty treats to mouth-drooling appetizers to delicious one-course meals. All videos after February 28th 2017 are keto and low carb!.. Tuesday and Friday.
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PhilBilly's Chocolate Dream Moonshine Sippin Cream Recipe
#moonshine #distilling #philbillymoonshine
This moonshine sipping cream came out tasting delicious, I really like this recipe, if you like dark chocolate then this one is for you. You can use moonshine or any clear liquor like vodka if you want to.
#recipe #chocolate #sippingcream #creamliqueur #liqueur