Coffee Espresso Dessert Sauce (Print)
Velvety coffee sauce with espresso flavor, great for topping ice cream, cakes, or pancakes.
# Ingredients:
→ Main Ingredients
01 -
240 ml strong brewed coffee or espresso
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100 g granulated sugar
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55 g brown sugar
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28 g unsalted butter
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8 g cornstarch
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30 ml cold water
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2.5 ml vanilla extract
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Pinch of salt
# Steps:
01 -
In a small saucepan, combine brewed coffee, granulated sugar, and brown sugar over medium heat. Stir continuously until the sugars are fully dissolved.
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Allow the mixture to reach a gentle simmer and cook for 5 to 7 minutes, reducing slightly while stirring occasionally.
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In a separate bowl, whisk cornstarch with cold water until perfectly smooth.
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Gradually whisk the cornstarch slurry into the simmering coffee mixture. Continue to cook, stirring constantly, until the sauce thickens, approximately 2 to 3 minutes.
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Remove saucepan from the heat. Stir in unsalted butter, vanilla extract, and a pinch of salt until the sauce turns smooth and glossy.
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Serve warm or allow the sauce to cool. Store any leftovers in an airtight container in the refrigerator for up to one week.
# Additional Notes:
01 -
For the most robust flavor, choose a dark roast coffee or freshly brewed espresso.
02 -
If the sauce thickens upon chilling, gently reheat over low heat or in the microwave to restore pourable consistency.
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Ideal as a topping for ice cream, waffles, pancakes, or as a finishing sauce for cakes.