After the kids are in bed, you can serve yourself (and your sweetie!) some fabulous dessert-like drinks with the help of Cooking Channel Stars and mixology duo, Alie Ward & Georgia Hardstark.
Chilly Bourbon Eggnog with Espresso
½ cup spiked eggnog (recipe below)
1 pod Nescafe Dolce Gusto Cappuccino, cooled
To make the eggnog:
4 egg whites
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon ground nutmeg
With a hand blender, beat egg whites until soft peaks are formed. Gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Set aside.
In a blender, mix the egg yolks on med-high speed while slowly adding the ⅓ cup sugar. Next, slowly pour in the milk, cream, bourbon and nutmeg and mix until well blended.
With the blender running on low-med speed, gradually add spoonfuls of the egg whites until all is incorporated. Let chill for an hour in the fridge.
To Finish the Drink:
Pull one pod of Nescafe Dolce Gusto Cappuccino espresso and let cool. Add ½ cup homemade eggnog, dust with nutmeg and serve!
Espresso Intenso Tiramisu for 2
1 Nescafe Dolce Gusto Espresso Intenso pod
1.5 oz dark rum
.5 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
- Prepare one Nescafe Dolce Gusto Espresso Intenso pod and mix with rum and coffee liqueur. Set aside to cool.
- Beat the egg whites and pinch of salt until they begin to stiffen, then slowly beat in half the sugar until fully stiff.
- 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.
- 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 Nescafe 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.