170768 easiest homemade coffee cream Recipes

scoop vanilla ice cream, scoop strawberry ice cream, cold strong coffee, cream, strawberry syrup, strawberries

instant coffee, light-brown sugar, boiling water, cinnamon, ground, mixed spice, water, cold, milk, chilled, vanilla extract, whipping cream, ice cubes, scoops vanilla ice cream, cocoa powder, sweetened, cinnamon sticks, lime slice (optional), chocolate, grated (optional)

cream cheese, softened, sour cream, brown sugar, coffee-flavored liqueur

irish cream liqueur, irish whiskey, hot brewed coffee, cream, ground nutmeg

milk (any kind ), scoop vanilla ice cream, chocolate syrup, instant decaf coffee, cream (to garnish ), cocoa powder (to garnish )

irish whiskey (jameson), irish cream (bailey s), dark creme de cacao, milk, instant coffee, cream, green creme de menthe

amarula cream liqueur, frangelico, fresh brewed coffee, cream (topping ), chopped nuts, topping (optional)

peppermint schnapps, tia maria, sugar (optional), fresh black coffee, cream, cream

kahlua, baileys irish cream, frangelico, vodka, coffee, cream

white creme de menthe (i used 1 and found it just right), sugar, hot freshly made black coffee, lightly whipped double cream, mint chocolate , cut into thin slivers

frangelico, irish cream, brandy, coffee (depending on size of your mug), cream

irish whiskey, bailey irish cream, hot coffee , to fill a mug, cream

caramel, whipping cream, coffee ice cream, softened, chopped pecans

butter, white sugar, evaporated milk, irish cream, instant coffee crystals, marshmallow cream, vanilla or 2 cups butterscotch chips, vanilla extract

homemade gourmet basic cheesecake mix, creamy peanut butter, cream cheese, softened, cool whip, thawed and divided

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).