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Alternative to instant coffee for baking recipes

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Link to "Alternative to instant coffee for baking recipes"by treshell on Sun Jul 05, 2009 9:35 pm

It is again that time of year when we go all out with pot lucks. The real reason, to show up everyone else's food. I have a better than living cheese cake for this year. It calls for that nasty instant coffee espresso powder. Could this be a place for those new coffee pods to work? Or something else one might drink with out spitting it out?
Thanks for any help!
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Link to "Alternative to instant coffee for baking recipes"by HB on Sun Jul 05, 2009 11:13 pm

Your post reminded me Dave's coffee ice cream recipe from the thread Making desserts with espresso:

cannonfodder wrote:<snip>

The hard part was getting the coffee flavor. If you use espresso, it gets bitter, if you use coffee brewed in water, there is not enough cream in the mix and you end up with a block of ice. While not good for ice-cream, break it into chunks toss it in a blender with a little milk and you have a coffee milkshake.

Take one and a half cups of 2% milk and heat it just short of a boil, 198'ish F.

While the milk is heating, put the appropriate amount of coffee into your French press. Once the milk is at temperature, dump it into the press pot and let steep one minute longer than you normally do. Press and pour the milk pack into your pan. You should have one cup of coffee infused milk after the press.

(cont'd)
Dan Kehn
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Link to "Alternative to instant coffee for baking recipes"by another_jim on Sun Jul 05, 2009 11:46 pm

The syrup used for Tiramisu, which is quite close to cheese cake, is espresso, sugar, and brandy. But there it is used to soak the lady fingers, so it being liquid is not a problem. In a cheese cake, you'll need to thicken it with arrowroot, and either swirl it with the cheese filling, or put it in a layer next to the crust.
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