Jamaica Coffee Recipes

Steps:

• In a food processor combine chocolate, sugar and cinnamon, chopping using 3 on/off turns and then finish processing until mixture is fine.
• With machine running pour hot milk and vanilla through food tube and blend until chocolate is melted (10 seconds). *Can be prepared ahead to this point and refrigerated for up to 2 days, bringing to room temperature before proceeding.
• With the food processor running pour cream through food tube, processing until thick.
• Reheat chocolate mixture in a saucepan over medium heat, stirring frequently.
• Stir in coffee.
• Pour into cups, topping with whipped cream.

Steps:

• Pour rum and coffee liqueur into a decorative coffee glass. Fill glass with hot coffee. Top with a dollop of whipped cream and garnish with a coffee bean.

Steps:

• Pour rum and Kahlua into a coffee mug.
• Top with hot coffee.
• Place a dallop of whipped cream on top and sprinkle with ground allspice.
• Serve.

Steps:

• For cake: Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt and set aside. Combine butter and sugar, beating until almost white. Add eggs, 1 at a time, then bananas. Stir in yogurt and vanilla. Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth. Pour into buttered and floured 8-inch cake tin and bake for 40 minutes. Turn onto wire rack to cool. Regrease cake tin with butter only and set aside.
• For filling: Beat together sugar and butter until almost white. Add eggs, 1 at a time, beating thoroughly before each addition. Mix together cocoa and coffee. Then add Tia Maria to coffee/cocoa mixture and add all to filling.
• Cut cake into 2 layers, horizontally, and place 1 layer in bottom of greased cake pan. Cover with half of filling and then the remaining layer of cake. Top with remaining filling. To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat. Repeat this twice. Cover cake with plastic wrap and freeze for 2 hours. Serve ice cold with vanilla ice cream.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Steps:

• Pour the first 7 ingredients into a blender and mix until all ice is crushed.
• Pour the frosty beverage into a tall chilled glass, top with whipped cream, toasted coconut and pineapple chunks.
• Grab a straw or two and enjoy.

Steps:

• Combine liqueurs, coffee and cream.
• Partially fill a wine glass with crushed ice, and pour mixture over ice.
• Serve.

Steps:

• Preheat oven to 350°F Spray a 13x9x2-inch metal pan with nonstick spray.
• Combine sugar, butter, cocoa, ground coffee, and salt in a large metal bowl. Whisk until ingredients are blended (texture will be grainy).
• Cool mixture to lukewarm if it isn't already. Whisk in eggs and vanilla. Sift flour over and fold in gently. Mix in pecans.
• Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
• Place chocolate chips in small bowl. Bring brewed coffee to simmer in a small saucepan; pour over chips and stir until melted and smooth. Let ganache stand until cool and beginning to thicken, about 1 hour. Spread evenly over brownies.
• Cut brownies into 15 squares and top each with 2 ginger strips.