Steam It Up with Espresso Treats for National Expresso Day! Alie Ward + Georgia Hardstark #Recipes!

On Sunday, November, you can steam up your life and your taste buds on National Expresso Day! Celebrate National Espresso Day by “Espresso-ing yourself” with creative recipes to perk up that special food and drink of a day! Forget your typical java run in the morning and opt for espresso-infused treats to get your espresso fix throughout the day.
Cooking Channel Stars and mixology duo, Alie Ward & Georgia Hardstark, have curated special Espresso-inspired desserts and cocktails perfect for the day. Please let me know if you need anything additional information or more delicious recipes.

Espresso Intenso Chocolate Fudge— (Great giftables)
Courtesy Alie Ward and Georgia Hardstark



· 6 ounces semisweet chocolate chips

· 2 ounces bittersweet chocolate chips

· 1/4 cup marshmallow crème

· 1 teaspoon vanilla extract

· 1 cup NESCAFÉ Dolce Gusto Espresso Intenso, divided in half

· 1 1/2 cups sugar

· 3/4 cup sweetened condensed milk

· 1/3 cup whipping cream

· 1/4 cup (1/2 stick) unsalted butter

· Optional: chocolate covered espresso beans


1. Line an 8” square glass baking dish with aluminum foil. Combine semisweet and bittersweet chocolate chips, marshmallow crème and vanilla extract in a large bowl and set aside.

2. Mix ½ cup NESCAFÉ Dolce Gusto Espresso Intenso, sugar, sweetened condensed milk, whipping cream and unsalted butter and stir over medium heat until sugar dissolves. Increase heat to high and bring mixture to boil. Once boiling, reduce heat to medium and stir constantly with wooden spoon for about 12 minutes.

3. Immediately pour the mixture over the ingredients in the large bowl, along with the other ½ cup NESCAFÉ Dolce Gusto Espresso Intenso. Stir mixture with wooden spoon until the chocolate melts and fudge thickens, about 4 minutes. Transfer the fudge mixture to the foil-lined baking dish and smooth out the top with the wooden spoon. Refrigerate fudge uncovered until firm enough to cut, about 2 hours.

4. Once thickened, slice the fudge into desired size, and top each with a chocolate-covered espresso bean.

Espresso Intenso Tiramisu for Two (YUMMY!)

Courtesy Alie Ward and Georgia Hardstark



· 1 NESCAFÉ Dolce Gusto Espresso Intenso pod

· 1-1/2 oz dark rum

· 1/2 oz coffee liqueur

· 2 eggs, separated

· pinch of salt

· 7 tbsp. granulated sugar, separated in half

· 1 cup mascarpone

· 10-12 ladyfinger cookies

· cocoa powder for dusting


1. Prepare one NESCAFÉ Dolce Gusto Espresso Intenso pod and mix with rum and coffee liqueur. Set aside to cool.

2. Beat the egg whites and pinch of salt until they begin to stiffen, then slowly beat in half the sugar until fully stiff.

3. In another bowl, beat the egg yolks with the remaining 3 1/2 tbsp. until stiff. Add the mascarpone and mix until smooth, then slowly incorporate the egg white mixture until just mixed.

4. To build the tiramisu, take a medium-sized individual serving bowl and layer a spoonful of the mascarpone mixture on the bottom. Next take half the ladyfingers and soak them in the cooled NESCAFÉ Dolce Gusto Espresso Intenso mixture for about 15 seconds (until they’re moist but not soggy) and layer them atop the mascarpone mixture. Break the cookies if needed to assure even coverage. Dust with cocoa powder, then repeat steps to add another layer of all the components, finishing the bowl with a generous dusting of cocoa powder. Refrigerate for at least an hour, if you have the patience. If not, grab a spoon and enjoy with someone you “like” like.

Cuppa Cakes (Great for Thanksgiving too!)
Courtesy Alie Ward and Georgia Hardstark


· 6 tablespoons unsalted butter, softened, plus more for buttering

· 1/4 cup prepared NESCAFÉ Dolce Gusto espresso, and 2 tablespoons set aside

· 3/4 cup granulated sugar

· 1/2 teaspoon pure vanilla extract

· 1 large egg, at room temperature

· 3/4 cup all-purpose flour

· 1/4 cup unsweetened cocoa powder, plus more for garnish

· 1/2 teaspoon baking soda

· 1/4 teaspoon baking powder

· 1/4 teaspoon kosher salt

· 1/3 cup well-shaken buttermilk

· 1/2 cup prepared hot fudge sauce

· 1-1/2 cups cold heavy cream

· 1/4 cup coffee liqueur

· 18 chocolate-covered espresso beans, for garnish

1. Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter 18 oven-safe espresso cups and put them on a baking sheet.

2. Put 1/4 cup of prepared NESCAFÉ Dolce Gusto espresso in a large mixing bowl. Reserve. In another large mixing bowl, use a hand mixer to beat together the butter and sugar at medium-high speed until pale and fluffy, 2 to 3 minutes. Add the vanilla extract and egg and beat until well combined.

3. Sift together the flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl. In the bowl that has the espresso, whisk in the buttermilk and 1/4 cup of the prepared hot fudge sauce. At low speed, add the flour mixture to the creamed butter mixture in three additions, alternating with the espresso mixture. Begin and end with the flour mixture and mix until just combined.

4. Spoon the batter into the prepared espresso cups, filling each about halfway full (about 2 tablespoons per espresso cup). Bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Set the baking sheet onto a cooling rack and cool completely. Meanwhile, place the heavy cream and coffee liqueur in a large mixing bowl and use a hand mixer to whip until it holds soft peaks. Refrigerate until ready to use.

5. Place the remaining 2 tablespoons of prepared espresso in a small mixing bowl. Whisk in the remaining 1/4 cup hot fudge sauce. Spread evenly onto the cooled cupcakes, about 1 teaspoon per cupcake. Cover the top of each cupcake with the spiked whipped cream and a light dusting of cocoa powder, and garnish with a whole chocolate-covered espresso bean.

Orange You Glad It’s Got Tequila? (Sassy and fast!! Worth the time to get the ingredients and serve over the holiday weekend)
Courtesy of Alie Ward and Georgia Hardstark



• 1-1/2 oz Reposado tequila
• 3/4 oz Orange liqueur
• 3/4 oz NESCAFÉ Dolce Gusto Espresso, chilled
Add all the ingredients to a tall glass or a cocktail shaker. Add ice.
Stir with a long spoon (don’t shake) for 30 seconds to a minute, and strain into an up glass.
Garnish with a strip of orange peel, spiraled inside the glass. Tequila, orange and coffee: the new power trio.

Thanks to Alie Ward and Georgia Hardstark for the great recipes!!

Stevie Wilson,

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