COFFEE LIQUEUR MIXERS RECIPES

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THE BEST HOT CHOCOLATE EVER RECIPE | SANDRA LEE - FOOD NET…



The Best Hot Chocolate Ever Recipe | Sandra Lee - Food Net… image

Provided by Sandra Lee

Categories     dessert

Total Time 6 minutes

Prep Time 1 minutes

Cook Time 5 minutes

Yield 1 serving

Number Of Ingredients 4

1/4 cup milk chocolate chips
1 cup half-and-half
1/4 teaspoon ground cinnamon
Vanilla vodka or hazelnut liqueur, optional

Steps:

  • In a small saucepan over medium heat, add chocolate chips, half-and-half, and cinnamon. Melt chocolate chips stirring frequently with wooden spoon; about 5 minutes. Be careful not to let boil.
  • Remove from heat and pour into mug. Add a shot of vanilla vodka or hazelnut liqueur, if you like.

MISSISSIPPI MUD PIE RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Mississippi Mud Pie Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Total Time 3 hours 10 minutes

Prep Time 2 hours 30 minutes

Cook Time 40 minutes

Yield 8 to 10

Number Of Ingredients 17

9 chocolate graham crackers (1 sleeve)
1/3 cup chopped pecans
3 tablespoons unsalted butter, melted
1 stick unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
2 tablespoons all-purpose flour
Pinch of salt
1 1/4 cups granulated sugar
2 tablespoons light corn syrup
2 tablespoons coffee-flavored liqueur
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cups cold heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
3 tablespoons finely chopped pecans
Chocolate sauce, for drizzling (optional)

Steps:

  • Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool.
  • Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm).
  • Make the whipped cream: Beat the heavy cream, confectioners' sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.

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