6191 chai hazelnut espresso Recipes

butter, softened, sugar, egg, egg yolk, instant espresso granules, vanilla extract, all-purpose flour, salt, baking powder, ground hazelnuts, heavy whipping cream, milk chocolate chips, semi-sweet chocolate chips, divided

vanilla wafers, nutella , chocolate hazelnut spread, instant espresso granules

butter, softened, sugar, egg, egg yolk, instant espresso granules, vanilla extract, king arthur unbleached all-purpose flour, salt, baking powder, ground hazelnuts, semisweet chocolate chips, divided, milk chocolate chips, heavy whipping cream

hazelnut syrup, vanilla-flavored syrup, caramel syrup, espresso, milk, steamed

hazelnuts, toasted and chopped, sugar, unsweetened cocoa powder, unsalted butter, melted, brewed espresso, cream cheese, softened, sugar, eggs, egg yolks, cornstarch, salt, whipping cream, lemon zest, fresh lemon juice, coffee-flavored liqueur, vanilla, whipping cream, sugar, candied coffee beans

hazelnuts, toasted and skinned, cornstarch, sugar , plus, sugar, egg whites, cream of tartar, heavy cream, vanilla extract, semisweet chocolate, melted and slightly warm, instant espresso coffee powder, chocolate curls (to garnish )

chai tea teabags , mocha chai is nice, cream cheese, softened, egg, water, sugar, graham cracker pie crust

chai tea powder, water, chardonnay wine, vanilla extract, egg yolk, frozen unsweetened raspberries, butter, room temperature, bread flour, rye flour, all-purpose flour, wheat bran, active dry yeast, coarsely chopped walnuts, caraway seed, white sugar, coarse smoked salt flakes

chai tea bag, boiling water, goats milk, white sugar, ground cardamom

chai tea bags, boiling water, unsalted butter or margarine, softened, sugar, cold milk

chai tea mix, powdered creamer, ground cinnamon, ground nutmeg, ground ginger, ground allspice, granulated sugar, instant black tea (14366) (or pekoe), reconstitute full mix or accurately log 1 serving, water, honey

chai tea latte concentrates, milk, lowfat , fluid, 1% milkfat

voyant chai cream liqueur, three olives vanilla vodka, crater lake hazelnut espresso vodka

all-purpose flour, light brown sugar , packed, cornstarch, instant espresso powder, instant espresso powder, salt, chilled unsalted butter , cut into 1/2-inch pieces, vanilla extract, hazelnuts, toasted, husked, coarsely chopped, water, semisweet chocolate, chopped

hazelnuts, de-skinned and chopped coarsely, instant espresso powder, eggs, light brown sugar , packed, sugar, all-purpose flour, baking soda, salt, unsalted butter, at room temperature

hazelnut flour, all-purpose flour, eggs, sugar , plus 1 3/4 lb, egg whites, frangelico and espresso simple syrup, recipe follows, espresso buttercream , recipe follows, chocolate frangelico ganache , recipe follows, hazelnuts, toasted and roughly chopped, for garnish, gilded hazelnuts , recipe follows

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

hazelnuts, vanilla ice cream, hazelnut or coffee ice cream, heavy cream, salt, sugar, hazelnut liqueur , such as frangelico, good-quality espresso, hot, bittersweet chocolate, thinly shaved with a vegetable peeler