Coffee Espresso Dessert Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Pinch of salt
02 -
2.5 ml vanilla extract
03 -
30 ml cold water
04 -
8 g cornstarch
05 -
28 g unsalted butter
06 -
55 g brown sugar
07 -
100 g granulated sugar
08 -
240 ml strong brewed coffee or espresso
# Instructions:
01 -
Spoon it out warm or let it chill out and cool off. Pop leftovers in a sealed container and stash in the fridge—good for a week.
02 -
Pull the pan away from the burners. Toss in your butter with the vanilla and a bit of salt. Give it a good stir till it all melts together and the mix is nice and shiny.
03 -
Slowly pour the cornstarch mix into the bubbling coffee mix. Keep stirring so it stays smooth, and let it cook a couple more minutes so it thickens up.
04 -
Grab another bowl. Mix your cornstarch into the cold water and whisk it so no lumps are hanging around.
05 -
Let everything bubble softly for 5 to 7 minutes, stir here and there, and let it cook down a bit.
06 -
Pour the coffee and both sugars into a little pot. Put it on medium heat. Stir it around till the sugar’s not gritty anymore.
# Notes:
01 -
Deep, bold flavors come from using a strong dark roast or brewing up some fresh espresso.
02 -
Sauce turned too thick in the fridge? Just give it a quick zap in the microwave or warm it low on the stove and it'll pour again.
03 -
Awesome drizzled over pancakes, waffles, cake, or melting on a scoop of ice cream.