How do you make your coffee? More and more people choose home espresso machines, using compatible pods or coffee filters. But instead, if you’re still a diehard fan of the good old coffee pot and prefer making coffee with a moka, then there have probably been times when you haven’t finished its contents all in one go.
Throwing it away isn’t the only solution, on the contrary. We know of at least 3 delicious recipes for using leftover coffee and also have a few creative ideas you can try out immediately. No diets today: let’s start making a few cakes with liquid coffee.
Coffee icing is a versatile, not to mention delicious solution. You can use it to add a special touch to a doughnut or a homemade cake, but it’s also a perfect topping for dry biscuits.
- 5-6 cups leftover coffee (about 300 ml)
- 250 gr icing sugar
- Warm up your leftover coffee, without boiling.
- Add the icing sugar and stir everything with a wooden spoon until the liquid becomes dense.
- Pour the icing on to the cake or biscuits.
- Leave the cake in a warm oven for a few seconds to crystallise the coffee icing.
No-bake coffee tart
Why not give the classic tart that little something extra? And, considering how hot this summer is turning out to be, today we’re proposing a no-bake version. As cool as a coffee cheesecake!
Ingredients for the base
- 250 gr chocolate biscuits
- 100 gr melted, cooled butter
Ingredients for the filling
- 200 ml fresh liquid cream
- 100 gr spreadable cream cheese
- 40 gr icing sugar
- 1 leftover espresso without sugar (about 40-50 ml)
- Blend the biscuits with a mixer and add them to the butter, already melted and cooled. Mix the two ingredients together.
- Spread the mixture over the bottom and around the edges of a baking tray, pressing it down carefully and gently. Now, leave the mixture to cool in a freezer for about ten minutes or in the fridge for about half an hour. While you’re waiting, whip the liquid cream with the cream cheese, icing sugar and leftover coffee.
- Now pour the cream on to the biscuit base, pressing it down with a spoon. Leave the dessert in the fridge for at least half an hour, or in the freezer for 15 minutes and then serve your (leftover) coffee tart!
Does the idea of recycling your leftover espresso into a delicious cool dessert tickle your fancy? If so, you have to discover how to prepare our coffee mousse; it’s so easy and quick to make!
- 300 ml whipping cream
- 40 gr icing sugar
- 60-80 ml espresso ristretto (about 2 cups) without sugar.
- Whip the cream with the sugar.
- Add the leftover coffee.
- Mix the two ingredients delicately, whipping until the mousse is compact.
- Leave the coffee mouse in the fridge for at least 30 minutes. Before serving, decorate with a sprinkling of bitter cocoa powder.
Other ideas for recycling leftover coffee
- Learn how to make a perfect cold coffee!
- Do you know how to make a coffee cream as good as the one you find at the bar?
- Making a homemade coffee liquor is a good idea in any season of the year.
- But during the summer, the stars of the show are creative coffee cocktails.
It’s not all just about leftover coffee: click on this link to read more on how to recycle coffee grounds, we have many creative ideas you can try out immediately!