Best Kona Coffee Tini Recipes

Chocolate Truffle-tini image

Provided by Sandra Lee

Time 5m

Yield 2 drinks

Number Of Ingredients 5

1/2 cup dark creme de cocoa, chilled
1/4 cup chocolate liqueur, chilled, such as Godiva
1/4 cup whipped cream vodka, chilled, such as Smirnoff
Splash chocolate milk
2 chocolate truffles, for garnish

Steps:

Combine the creme de cocoa, liqueur, vodka and chocolate milk in a pitcher. Pour into glasses. Score the bottom of each truffle about 1/4-inch deep with a hot knife. Place a truffle on the side of each glass to garnish and serve.

World Class Kona Coffee Custard image

Provided by Food Network

Categories dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/4 cup sugar
4 tablespoons water
1/2 cup strongly brewed Kona coffee
1 2/3 cups milk
1/3 cup cream
2 teaspoons vanilla
5 large eggs
2 egg yolks

Steps:

Put 7/8 of the sugar in saucepan with the water. Bring to a boil. Cook until dark in color, about 4 to 5 minutes. Pour immediately into a 4-cup souffle dish. Set aside. Preheat oven to 325 degrees F. Mix coffee, milk, cream, and vanilla into saucepan. Bring to just a boil, stirring frequently. Remove from heat. Set aside. In a bowl, whisk eggs and egg yolks with remaining sugar until creamy. Whisk in hot milk mixture. Place on top of the caramel in the souffle dish. Cover with aluminum foil. Put souffle into a pan and fill the pan with enough water to come half way up sides of the dish. Bake until set, about 40 to 45 minutes.
To turn out, run knife around edge of dish to loosen. Cover with serving plate, hold tightly and invert.

Kona Coffee Apple Torte image

Provided by Food Network

Categories dessert

Time 43m

Yield 8 servings

Number Of Ingredients 20

6 tablespoons butter
1/4 cup firmly packed dark brown sugar
1 1/2 cups all-purpose flour
1/3 cup very finely ground, fresh, medium roasted Kona coffee beans
1/2 cup chopped, freshly roasted macadamia nuts
1 teaspoon vanilla extract
2 tablespoons Kona coffee liquid, chilled
3 large apples, peeled and sliced
1 cup firmly packed dark brown sugar
1 tablespoon flour
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon fresh ground Kona coffee
3 tablespoons butter, cut into small pieces
Sauce, recipe follows
1/4 cup brewed espresso
1 cup powdered sugar
2 tablespoons butter
1 teaspoon coffee liqueur

Steps:

Crust: In a mixing bowl cream the butter, brown sugar, flour, and ground coffee together. Process until mixture is evenly fine textured. Add the nuts. In a separate bowl, combine the vanilla and coffee liquids together, then add them to the nut mixture. Process only until mixed, do not overprocess. Turn mixture into 9-inch pie plate, spread, and press evenly and lightly over the bottom and sides. Filling: Arrange apple slices around the edge of the crust-covered pan. Chop some pieces into cubes for the center. In a small bowl, combine the brown sugar, flour, nutmeg, cinnamon, cloves, and coffee, and pour over the apples. Dot the butter over the top. Preheat oven to 400 degrees F.
Bake for 10 minutes, and then reduce the oven temperature to 350 F. Bake 15 minutes more, until the apple begins to bubble. Place puddle of sauce in plate and set torte slice on top of sauce and serve.
Combine sauce ingredients in a microwave-safe bowl and microwave for 3 minutes. Stir until smooth and chill.