Instant coffee recipes

Cocoa espresso brownie bars with walnuts, made with egg substitute and corn oil spread for a lighter take. Fudgy, coffee-spiked, and dusted with powdered sugar.

Mocha pudding cake: a self-saucing chocolate coffee cake that bakes its own rich fudge sauce underneath the crackled top. Pour boiling water over the batter and let the oven do the magic.

Frozen Heath bar ice cream cake with ladyfingers, coffee, vanilla ice cream, and creme de cacao whipped cream. A no-bake freezer dessert cut into elegant wedges.

White chocolate chunk brownies with espresso, brown sugar, Kahlua, and toasted pecans baked in a round pan. Fudgy coffee-flavored blondies studded with creamy white chocolate pieces.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

Light yet delicious chocolate raspberry roll cake. The creamy and fruity filling is made with skim ricotta cheese and fresh raspberries, the cake is made with flour, cocoa powder and egg substitute. It's much lighter than a classic roll cake, but without losing any flavor.

Chocolate yeast loaf: deep cocoa bread studded with walnuts and raisins, boosted by a touch of coffee that sharpens the chocolate. Soft, lightly sweet, and incredible toasted with butter and honey.

Homemade cream liqueurs blended with sweetened condensed milk, whipping cream, and your choice of whiskey, amaretto, or rum. Stores in the fridge for up to a month.

Sour cream Christmas cut-out cookies with a tender, slightly tangy dough, finished with a buttery coffee frosting. Makes 6 dozen cookies. Chill dough overnight for clean edges when cutting shapes.

No-bake frozen mocha cheesecake with a chocolate wafer crust, cream cheese, condensed milk, and instant coffee. Creamy, frozen, and intensely chocolatey.

Chocolate coffee coconut cream pie: a silky chocolate custard infused with coconut milk and a hit of espresso, folded with shredded coconut and chilled in a flaky pre-baked crust. Three-flavor showstopper.

Dark rye cornmeal bread combines whole wheat pastry flour, rye, and cornmeal with carob, molasses, and instant coffee for deep color and flavor. Nutty, hearty yeast loaf for sandwiches or toast.

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Dense, fudgy chocolate pecan cake spiked with Irish cream liqueur and espresso, crowned with a glossy chocolate glaze and chocolate-dipped pecans. A showstopper for 10.

Mocha cheesecake with a chocolate wafer crust, cocoa-cream cheese filling, and instant coffee for real coffeehouse depth. Rich, dense, and built on the classic cheesecake frame.

Rocky Road refrigerator cake layers fudgy coffee-spiked brownies with whipped cocoa cream, mini marshmallows, and chopped walnuts. A make-ahead chocolate dessert that turns richer and sliceable after a night in the fridge.