Holiday Coffee Treats
With colder and darker days upon us, we can all use a little pick-me-up, and what better way than with coffee-flavored sweet treats for the season?!? From love-in-a-mug (specifically our Homemade Gingerbread Latte) to Classic Tiramisu, we’ve got you covered.
Be sure to check out the wide variety of HT Traders Ground Coffees on your next Harris Teeter run. From traditional blends to fun flavors like Crème Brûlée and Toasted Almond, your morning cup of joe and holiday baking just got a lot more exciting!
Crème Brûlée Mocha Mousse
The sweet caramel flavors of Crème Brûlée meld with distinct coffee flavor in this Crème Brûlée Mocha Mousse. It’s the perfect dessert to enjoy fireside on an at-home date night!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes, plus overnight chilling
- Yield: 8 servings
- 2 cups Harris Teeter Evaporated Milk
- 2/3 cup strong-brewed HT Traders Crème Brûlée Coffee
- 3 egg yolks
- 2/3 cup Harris Teeter Brown Sugar
- 1 envelope unflavored gelatin
- 1 ½ cups Harris Teeter Heavy Cream
- Empty the gelatin packet into a small bowl and stir in 3 Tablespoons cool water. Stir until it congeals and set aside.
- Cook the evaporated milk and strong-brewed coffee over medium heat in a saucepan. Stir occasionally, and remove from heat just as soon as it starts to steam.
- In a separate bowl, whisk together the egg yolks and brown sugar until smooth.
- Ladle ½ cup of the warmed milk into the egg yolk mixture and stir until incorporated. Pour that mixture into the saucepan. Continue cooking over low heat, stirring constantly, until a candy thermometer reads 165 degree Fahrenheit.
- Remove from heat and stir in the softened gelatin. Place the mixture in the refrigerator until thoroughly chilled and set – about 8 hours.
- Beat the heavy cream until soft peaks form. Take ½ cup of the whipped cream and beat into the chilled coffee custard until thoroughly combined. Gently fold in the remaining whipped cream. You’re done stirring when it’s no longer marbled.
- Serve the mousse chilled with a dollop of whipped cream and a sprig of mint, if desired.
Homemade Gingerbread Latte
Cozy up in front of the Christmas tree with this Homemade Gingerbread Latte sure to warm you from the inside out. Even better? Serve it up on December 15th – that’s National Gingerbread Latte Day!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- 1 ½ cups milk of your choice
- 1 tsp. Harris Teeter Ground Cinnamon
- 1 tsp. Harris Teeter Ground Ginger
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
- 1 tsp. Harris Teeter Brown Sugar
- 1 Tbsp. molasses
- ½ cup strongly brewed HT Traders Coffee
- Harris Teeter Original Whipped Topping
- Garnish: Gingerbread cookies, stars anise, cinnamon sticks
- Heat ¼ cup milk, cinnamon, ginger, nutmeg, cloves, sugar, and molasses in a small saucepan over medium heat until spices are dissolved. Remove from heat and stir in the hot coffee.
- Pour into two small mugs. Steam the remaining milk and add to the mugs.
- Top with whipped cream and additional garnishes, if desired.
Espresso soaked ladyfingers and a decadent whipped cream make this Classic Tiramisu a transcendent, perfect for a holiday gathering. Even better? You don’t have to do any baking!
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes, plus overnight chilling
- Yield: 8 servings
For the whipped cream:
- 4 large egg yolks
- ½ cup Harris Teeter sugar
- ¾ cup Harris Teeter Heavy Cream
- 8 ounces mascarpone
For the Tiramisu:
- 24 pre-packaged ladyfingers
- 1 ¾ cup strongly brewed HT Traders Espresso
- 2 Tbsp. rum extract
- 2 Tbsp. unsweetened cocoa powder
- Use a stand mixer (or hand mixer) to whip egg yolks and ¼ cup of sugar until pale yellow and tripled in size. Transfer to a large bowl and wipe out the bowl you just used.
- Pour in the heavy cream and the remaining ¼ cup of sugar. Beat until soft peaks have formed. Add mascarpone cheese and continue to whip until smooth. Gently fold the whipped mascarpone mixture into the egg yolk mixture until combined.
- Stir the espresso and rum extract in a shallow bowl.
- Dust the bottom of an 8x8 glass dish with cocoa powder. Dip one ladyfinger into the espresso mixture quickly (seriously, do this super-fast so the ladyfingers don’t fall apart), then place into the bottom of the glass dish. Repeat the process for a total of 12 ladyfingers on the bottom of the dish.
- Top with half of the whipped mascarpone, then repeat the dipping process with the remaining ladyfingers.
- Top with the remaining mascarpone and dust with cocoa powder once more.
- Cover and refrigerate overnight before scooping and serving.
Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.