359 instant coffee recipes

No-bake iced coffee and chocolate pie with instant coffee, vanilla ice milk, and gelatin in a chocolate cookie crust. Blends together in minutes, sets in the fridge.

Portuguese coffee buttercake stacked from 12 thin butter wafers and filled with silky coffee French buttercream. Elegant sliceable dessert that rewards patient assembly.

Coffee coconut cookies made with instant coffee and flaked coconut for a crunchy, buttery drop cookie with a roasted java edge. Simple one-bowl recipe.

No-bake cafe au lait blender cheesecake whips cottage cheese, instant coffee, and whipped topping into a light gelatin-set dessert. Cinnamon zwieback crumbs top each slice.

A low-fat version of tiramisu that calls for cottage cheese, rum, sour cream and delicious lady fingers.

Baked rice pudding infused with instant coffee and studded with sweet stewed figs. Served warm with vanilla whipped cream, this old-fashioned dessert is pure comfort in a bowl.

Mexican mocha made with milk, evaporated milk, chocolate syrup, and instant coffee. A creamy cinnamon-spiced hot chocolate coffee drink heated in the microwave.

Homemade coffee Irish cream blends Irish whiskey, evaporated milk, sweetened condensed milk, instant coffee, and vanilla into a silky, copycat Baileys-style liqueur. A great gift in a glass bottle, ready in 10 minutes.

Mocha butterball cookies with cocoa, instant coffee, chopped nuts, and a powdered sugar coating. No-spread, no-chill cookie dough ready to bake in 25 minutes.

No-bake mocha peanut butter balls rolled from instant coffee, cocoa, oatmeal, and crunchy peanut butter. A sugar-free, no-cook snack you can make in 10 minutes flat.

These cookies go well with after dinner coffee or tea.

Cocoa meringue cake: two crisp cocoa-free meringue disks sandwiched with a mocha-chocolate filling and served in a pool of bright raspberry sauce. An elegant, low-fat dessert showpiece.

Palm Beach brownies are dense, fudgy, and almost truffle-rich. The Maida Heatter classic with eight ounces of unsweetened chocolate, espresso, almond extract, and walnuts. Yields 36 squares.

Frozen mocha toffee dessert with coffee-spiked vanilla ice cream and crushed toffee bars in a ladyfinger-lined springform pan, topped with Kahlua whipped cream. No-bake and make-ahead.

A showstopping flourless torte layered with chestnut-bourbon filling, coated in bittersweet chocolate icing, and served with bourbon whipped cream. Rich, nutty, and deeply indulgent.

Chocolate mocha sponge cake bakes a tender egg-yolk-lifted cocoa cake in a tube pan, then layers it with a coffee-spiked vanilla pudding buttercream. Three-layer mocha tea cake with vintage charm.