Best Millionaires Coffee Recipes

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MILLIONAIRE'S COFFEE RECIPE



Millionaire's Coffee Recipe image

Make and share this Millionaire's Coffee Recipe recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1/2 fluid ounce Baileys Irish Cream
1/2 fluid ounce Kahlua
1/2 fluid ounce Frangelico
6 ounces coffee

Steps:

  • Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
  • Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).

MILLIONAIRE'S COFFEE



Millionaire's Coffee image

This rich and decadent coffee drink will make you feel like a millionaire, regardless of your financial situation.

Categories     drinks     coffee drinks     alcoholic beverage

Yield 1

Number Of Ingredients 3

1 part Irish cream liqueur
1 part coffee liqueur
1 part Frangelico®

Steps:

  • Build in a heat-proof cup or mug. Fill with coffee.

MILLIONAIRE'S SHORTBREAD



Millionaire's shortbread image

Get the right balance of biscuit, caramel and chocolate to bake the perfect millionaire's shortbread. Enjoy with your afternoon tea or coffee

Provided by Miriam Nice

Categories     Dessert, Treat

Time 1h15m

Yield Makes 20-24

Number Of Ingredients 11

250g plain flour
200g unsalted butter , chilled and chopped
100g golden caster sugar
¼ tsp vanilla extract
90g butter
379g can condensed milk
2 tbsp golden syrup
2 tbsp dark brown sugar
300g dark chocolate
50g butter
25g white chocolate , melted (optional)

Steps:

  • Heat oven to 160C/140C fan/gas 4. Line a 20cm x 30 cm tin with baking parchment. Rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs then stir in the sugar, vanilla and pinch of salt.
  • Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake for 45-50 mins or until light golden brown. Leave to cool completely in the tin.
  • For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Be careful as the caramel will be very hot. Leave to cool for 5 mins, then pour the caramel over the cooled shortbread. Leave to cool completely.
  • Stir the dark chocolate and the butter in a bowl set over a pan of simmering water until melted (alternatively heat in the microwave, stirring after every 30 sec blast to make sure it doesn't burn). Once melted and glossy pour the chocolate mixture over the caramel. To decorate, go to the next step, or leave to cool completely then cut into squares or triangles.
  • For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Turn the tray 90° and drag a skewer through it in long strokes up and down the rows to create a feathered design. Gently shake the tin to settle the chocolate then leave to set completely. Cut into squares or triangles.

Nutrition Facts : Calories 315 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

MILLIONAIRE BRISKET WITH COFFEE AND BEER MOP SAUCE



Millionaire Brisket with Coffee and Beer Mop Sauce image

Provided by Food Network

Categories     main-dish

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 27

1/4 cup kosher or sea salt
1/4 cup firmly packed light brown sugar
1/4 cup sweet paprika
2 tablespoons pure chili powder
2 tablespoons freshly ground black pepper
1 tablespoon onion powder
1/2 teaspoon dried oregano
1 (5 to 6-pound) center-cut piece of brisket
6 slices bacon
Coffee and Beer Mop Sauce, recipe follows
Jim's Really Easy and Really Good Barbecue Sauce, recipe follows
4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
1 cup beer
1 cup apple cider
1 cup cider vinegar
1 cup coffee
1 cup beef or chicken stock
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons hot sauce, (recommended: Tabasco sauce)
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
2 cups your favorite barbecue sauce, (recommended: KC Masterpiece or Bull's Eye)
1 to 2 cups your favorite mild or hot salsa
1/4 cup cider vinegar, or more to taste
Kosher or sea salt
Freshly ground black pepper

Steps:

  • Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
  • If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
  • Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.
  • When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.
  • Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side.
  • Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.
  • Combine the barbecue sauce, salsa, and vinegar in a non-reactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes. Season with salt and pepper. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours. Bring to room temperature before serving.

MILLIONAIRE'S COFFEE RECIPE



Millionaire's Coffee Recipe image

The Millionaire's Coffee has six ounces of coffee and three different liqueurs mixed in to add a fantastic flavor to this cocktail.

Provided by Jennifer Peñas

Categories     Drinks

Time 5m

Number Of Ingredients 6

6 ounces hot coffee
¾ ounce Irish cream liqueur
¾ ounce hazelnut liqueur
¾ ounce coffee liqueur
Whipped cream
Ground cinnamon

Steps:

  • Pour hot, freshly brewed coffee into a tall cocktail glass. Pour in the Irish cream, hazelnut and coffee liqueurs. Stir well. Top with whipped cream and sprinkle with ground cinnamon. Serve immediately.

Nutrition Facts : Calories 193 kcal, Carbohydrate 15 g, Fat 2 g, SaturatedFat 1 g, Sodium 5 mg, Sugar 19 g, ServingSize 1 serving

MILLIONAIRE'S COFFEE RECIPE



Millionaire's Coffee Recipe image

The Best Millionaire's Coffee Recipe From CrystalMixer

Provided by Crystal Mixer

Categories     Drink

Time 4m

Yield 1

Number Of Ingredients 4

1/2 shot Bailey's® Irish cream
1/2 shot Kahlua® coffee liqueur
1/2 shot Frangelico® hazelnut liqueur
6 oz coffee

Steps:

  • Pour bailey's irish cream, frangelico and kahlua into an irish coffee cup and add coffee. Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).
  • Finally, just enjoy your drink!

Nutrition Facts : Calories 304

TOFFEE MILLIONAIRES



Toffee Millionaires image

Take our Classic Shortbread to the next level by covering it in melted chocolate-toffee bars and sprinkling shards of candy on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 6 square

Number Of Ingredients 6

2 cups all-purpose flour
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, softened, plus more for pan
3/4 cup packed light-brown sugar
1 cup chocolate-covered toffee bars, finely chopped, plus 1/3 cup coarsely crushed for garnish
1/4 cup heavy cream

Steps:

  • Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
  • Reduce speed to low. Add flour mixture all at once; mix until just combined.
  • Using plastic wrap, press dough into a buttered 8-inch square pan. With plastic on dough, refrigerate 45 minutes.
  • Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 to 75 minutes. Transfer to a wire rack; let cool 10 minutes.
  • Put finely chopped chocolate-covered toffee bars and heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares.

COFFEE WALNUT MILLIONAIRE'S SHORTBREAD



Coffee walnut millionaire's shortbread image

Combine millionaire's shortbread with classic coffee and walnut flavours in this delicious bake. It's the perfect partner to a cup of tea for elevenses, or for a special occasion like Mother's Day

Provided by Esther Clark

Categories     Afternoon tea, Dessert, Treat

Time 1h20m

Yield Serves 18

Number Of Ingredients 13

200g cold unsalted butter , chopped, plus extra for the tin
40g walnut halves
250g plain flour
75g golden caster sugar
4 tbsp espresso powder
100g light muscovado sugar
2 x 397g cans condensed milk
300g dark chocolate , chopped
50g butter
30g white chocolate , chopped
1 tsp espresso powder
30g chocolate-coated coffee beans
20 walnut halves (about 50g)

Steps:

  • Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a rectangular 20 x 30cm tin with baking parchment.
  • To make the base, blitz the walnuts in a food processor until finely chopped. Add the flour, sugar, butter and ½ tsp salt and blitz until the mixture is combined. Tip onto a work surface and bring together into a dough. Press the dough into the base of the tin and bake for 25 mins until lightly golden. Leave to cool.
  • To make the caramel, mix the espresso powder in a small bowl with 1 tbsp boiling water to dissolve. Tip the sugar, condensed milk and espresso into a heavy-based saucepan. Bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, boil vigorously for 3 mins, whisking continuously until the colour has darkened slightly and the caramel has thickened. Leave to cool for 20 mins, then pour the caramel over the biscuit layer and chill in the fridge for 2 hrs.
  • To make the topping, heat the dark chocolate and butter in a heatproof bowl in the microwave in 30 second bursts until evenly melted. Pour over the caramel layer. Melt the white chocolate in the same way and mix with the espresso powder. Swirl and drizzle the white chocolate over the dark chocolate layer. Scatter over the coffee beans and walnuts. Chill for a further 2 hrs or overnight to set before slicing into squares.

Nutrition Facts : Calories 482 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

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