I would take some good quality roasted coffee beans (whole), ~1/4 cup or more, add about 1cup of vodka (cheap but drinkable works best here) in a jar. Cover with lid and leave to infuse for at least a week. Then use like vanilla extract in baking. You are basically making a coffee liqueur without all the sugar.
i LOVE coffee flavor in sweets of all kinds. By itself or as an agent that cuts the sweetness and deepens the flavor of chocolate....
I use Medaglia d'Oro instant espresso powder. Comes in small jars and lasts forever but i use it up pretty quickly. You WILL have to experiment w/ quantities. i usually dissolve it in a tiny bit of very hot or boiling water. Just before my dough or batter or custard is ready to be cooked/baked,I will add in a small amount of the dissolved coffee,taste the product, and if i want more coffee flavor, i add it til i'm happy w/ it. VERY IMPORTANT to make a note on the recipe for how much instant coffee you used so you can use that for this and other future recipes!
p.s. i have never used coffee extract and have never felt it was useful.
5 Comments
Voted the Best Reply!
I use Medaglia d'Oro instant espresso powder. Comes in small jars and lasts forever but i use it up pretty quickly. You WILL have to experiment w/ quantities. i usually dissolve it in a tiny bit of very hot or boiling water. Just before my dough or batter or custard is ready to be cooked/baked,I will add in a small amount of the dissolved coffee,taste the product, and if i want more coffee flavor, i add it til i'm happy w/ it. VERY IMPORTANT to make a note on the recipe for how much instant coffee you used so you can use that for this and other future recipes!
p.s. i have never used coffee extract and have never felt it was useful.