espresso powder

Espresso Power Recipe - Learn how to make your own espresso powder for baking! It is the secret ingredient of many professional bakers and now you can make it in your own home!

Espresso Powder Recipe

espresso beans

Preheat oven to 200º F.&nbsp;

Spread espresso beans in a single layer onto a baking sheet. Bake until lightly toasted and dried, about 1 hour. Remove from the oven and grind in batches in a coffee or spice grinder until finely ground.&nbsp;

Pour into a container with a tight fitting lid, such as a small Mason jar or spice jar, and store for up to 6 months.&nbsp;

These eggnog latte-flavored cutout cookies are the most festive Christmas cookie you'll make all year! Soft and tender (yet easy to cut out into shapes) and topped with a sweet eggnog icing and sparkling sugar, whether you make these cookies for yourself or for Santa, they're sure to be a winner.

Eggnog Latte Cutout Cookies

Our Family all-purpose flour

baking soda

salt

Our Family cinnamon

nutmeg

(2 sticks) unsalted butter, softened

Our Family granulated sugar

Our Family light brown sugar

eggnog

sugar sugar,

sugar

Our Family vanilla extract

First, make the cookies: In a large bowl, whisk together flour, espresso powder, baking soda, salt, cinnamon and nutmeg until well combined.

In a separate large bowl using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, about 2-3 minutes. Beat in egg until just combined.

Gradually stir in dry ingredients on low speed until just combined. Stir in eggnog until just combined.

Cover dough in bowl tightly with plastic wrap and refrigerate at least 1 hour (up to 24 hours).

Heat oven to 350°F. Line two baking sheets with parchment paper.

Divide dough into 4 equal portions. Remove one portion of dough from refrigerator (leave remaining dough in refrigerator until ready to use). On a lightly floured surface using a floured rolling pin, roll out dough to approximately 1/8-inch thickness. Use cookie cutters to cut dough into shapes; use cookie spatula to transfer shapes to one prepared baking sheet spaced at least 1 inch apart.

Transfer baking sheet to freezer. Freeze cookies 10 minutes, then immediately transfer baking sheet to oven. Bake cookies 7 to 9 minutes or until edges of cookies are brown and centers are set. Cool cookies 5 minutes on baking sheet, then transfer to a cooling rack to cool completely. Repeat with remaining cookie dough.

When cookies are baked and fully cooled, make the icing: In a small bowl, stir powdered sugar, vanilla and 2 tablespoons eggnog to form a smooth but thick icing (add additional eggnog 1 teaspoon at a time if needed). Transfer icing to a piping bag or resealable plastic bag. Snip off one very small corner of bag. Decorate cookies as desired, sprinkling with sparkling sugar or granulated sugar immediately after icing.

Store decorated cookies in an airtight container at room temperature up to 5 days.

Have a recipe that calls for espresso powder or instant espresso? Here's how you can make it yourself. Use it for added flavor and richness in your favorite baked goods - especially those involving chocolate! 

DIY Espresso Powder

espresso grounds*

Crumble grounds up with your hands and spread out in a thin, even layer on a baking sheet.

Place baking sheet in the preheated oven and bake for 1-3 hours, tossing every hour or so, until the grounds feel dry and slightly crunchy. The exact amount of time this takes will depend on how much of the grounds you start with.

Using a coffee grinder, further grind into a fine powder; you may need to do this in batches.

Store in an airtight container in a cool, dry place. Keeps for at least a year.

I used this recipe for Espresso Powder to make Tiramisu for by daughter's 21st birthday.
Absolutely amazing!

Can i use coffee ground which is be brewed?

I don't have an espresso machine or access to someone who does.  The best deal right now on amazon is 'Old Chicago Coffee' brand espresso powder for cooking, and it says it's the pre-brewed kind.  It's almost ten dollars for 2.5 ounces, seems like a lot even though others are more.  Do you know of another that costs less?  I would think this would be more like 3 dollars for just a few ounces.  You mention the Medaglia brand in an earlier comment but that one is nine dollars for just 2 ounces.  On a budget, hope you can help!

Thank you for your help, I actually made some chocolate and ended up with the Old Chicago espresso powder, it worked out great.  I don't have a machine so I'm stuck buying it, but like you said, doesn't take much.  I actually used about 1/2 teaspoon and still have lots left, so a couple ounces goes a long way!

Came across this recipe on accident, but I think you just saved me a ton of money! Gonna stop buying instant espresso for recipes now and see if the used espresso grounds from my Moka Pot will do. 
It doesn't put nearly as much pressure on the grinds as an electric machine, but I'm hoping it'll work just as well. Read through all the comments to see if anyone's mentioned this and I second Cherie's comment, you have a lot of patience lol
Thanks!

Woah! This is amazing.. Are you using coffee grounds that are fresh or is it ok to go for the ones older than two weeks?

I followed this recipe exactly and once cooled tried it in hot water, but it did not dissolve completely. I still used it in a chocolate cookie recipe so the small granules were hidden. I don’t think could have ground it any finer, but maybe try again?

Wow, if it really is as simple as this, the savings would be huge considering commercial offerings are $4 or more per ounce; at William Sonoma, their in=h0use brand is $7.19 / oz... ouch! 

I'm wondering though how much coffee flavor is actually maintained if what your making the powder from are 'used' grounds? I guessing it's all about the concentration that's created as it converted to powder form. 

Regardless thanks. Will be giving it a try.

Espresso Shortbread Cookies With Dark Chocolate Drizzle

Cup Unsalted Butter, Softened

Cup Granulated Sugar

Teaspoon Sea Salt

Teaspoon Vanilla Extract

Cups All-purpose Flour

Teaspoons Instant Espresso Powder

Ounces Melted Dark Chocolate

Beat together the butter and sugar until light...

Beat together the butter and sugar until light and fluffy with an electric hand mixer.

Stir in the salt and vanilla, then add...

Stir in the salt and vanilla, then add the flour and espresso powder and beat on low until the mixture comes together.

Wrap the dough in plastic wrap and refrigerate...

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees F. and line...

Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.

Cut the dough into two pieces, then roll...

Cut the dough into two pieces, then roll out on a lightly floured surface to 1/4 inch thick.

Use cookie cutters to cut out the cookies...

Use cookie cutters to cut out the cookies and place them on the prepared baking sheets.

Bake the cookies for 12 to 14 minutes...

Bake the cookies for 12 to 14 minutes or until the edges just begin to start to brown.

Cool completely.

Melt the chocolate in a double boiler, then...

Melt the chocolate in a double boiler, then using a fork, drizzle the melted chocolate across the cookies.

Allow the chocolate to completely cool and firm...

Allow the chocolate to completely cool and firm before storing.

Can&#039;t decide between cheesecake and brownies? Enjoy the best of both worlds with Cheesecake Brownie Bites!

Cheesecake Brownie Bites

eggs

baking cocoa

baking powder

water

vanilla extract

unsalted butter, melted

all-purpose flour

(8-oz.) package cream cheese,

Tablespoons sugar

Preheat the oven to 350ºF.

In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.

In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.

Bake for about 12 minutes, or until a toothpick inserted comes out clean.

Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.

When measuring flour, never scoop the cup into the flour, as it condenses the flour and causes you to use more than the recipe intends. Instead, spoon the flour into your measuring cup and level it with a knife. The same technique applies for cocoa powder.

A mini-ice cream scoop is an easy and efficient way to scoop the brownie batter into the prepared cups.

Feel free to swirl the cheesecake mixture with the brownie mixture once scooped into the muffin cups to create a marbled effect.

If the brownie bites aren't easily releasing from the pan, use a sharp knife to cut around the edges to release them.

★ Did you make this recipe? Don&#039;t forget to give it a star rating below!

Kelly's Notes:

Tieghan Gerard, who runs the wildly popular Half Baked Harvest blog, posts a new recipe nearly every day, all year round, but her favorite season is (of course) fall, when she brings out the pumpkin-shaped pots, pumpkin-scented candles and toasted pumpkin seeds. Even if you don’t identify with the P.S.L. set, separating the pumpkin spice (cake) from the latte (frosting) makes this a delicious snack cake. Pumpkin purée makes it very moist, so test to be sure the batter is baked all the way through.

Pumpkin Spice Latte Cake With Coffee Frosting

coconut oil, melted,

pumpkin purée

146 grams packed light or dark brown sugar

eggs,

cinnamon

ginger

cardamom

fine pink Himalayan salt salt

salted butter,

cream cheese,

confectioners’ sugar

NYT Cooking

https://static01.nyt.com/images/2023/10/30/multimedia/30GERARD-HARVESTrex2-cake-vbjg/30HARVESTrex2-cake-vbjg-videoSixteenByNineJumbo1600.jpg

Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.

https://static01.nyt.com/images/2023/10/30/multimedia/30GERARD-HARVESTrex2-cake-vbjg/30HARVESTrex2-cake-vbjg-threeByTwoLargeAt2X.jpg

https://static01.nyt.com/images/2023/10/30/multimedia/30GERARD-HARVESTrex2-cake-vbjg/30HARVESTrex2-cake-vbjg-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2023/10/30/multimedia/30GERARD-HARVESTrex2-cake-vbjg/30HARVESTrex2-cake-vbjg-facebookJumbo.jpg

Heat the oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two opposite sides. Grease the parchment with coconut oil.

Make the cake: In a stand mixer, beat together the pumpkin, brown sugar, melted coconut oil, eggs and vanilla on low until combined, about 1 minute. Add the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg and salt. Mix on low speed until completely smooth, 1 to 2 minutes, scraping down the side of the bowl as needed. Scrape the batter into the prepared pan.

Bake until the center is just set, 25 to 30 minutes. Carefully use the parchment paper overhang to remove the cake from the pan and place it on a cooling rack. Let cool for about 30 minutes.

Meanwhile, make the frosting: In a stand mixer, beat together the butter and cream cheese until combined, 2 minutes. Add the confectioners’ sugar, espresso powder and vanilla; beat until the frosting is fluffy, 2 to 4 minutes more.

Spread the frosting over the cooled cake. Slice, snack and enjoy! Store in an airtight container at room temperature for up to 2 days.

Do you think it would work in a Bundt cake pan?

Followed directions to a T. The volunteers at the food pantry loved every bite. (I’ve made this three times now and it has turned our lovely each time.)

This is possibly the best cake recipe I’ve ever made. It’s light and fluffy but also has some good weight to it. The spices come through wonderfully (I subbed pumpkin pie spice for the cardamom and ginger), and it’s not too sweet. I did not make this particular icing this time but will next time!

I baked this recipe according to the instructions. When it came out of the oven the toothpick came out clean. I let it cool and made the frosting recipe. The frosting was extremely loose and pourable. The cake was underbaked and pudding-like on the inside. I will be recreating this recipe and making altercations the next time I’m craving a pumpkin spice cake.

I made this as-is and it was GREAT! What a fun and sturdy little cake. As many others have noted I baked it for 5-10 extra minutes. My other notes (mostly for me—you’re all expert enough to know these things) are:
-the butter (for the frosting) really needs to be at room temp or blobs form
-let the cake cool COMPLETELY completely or the frosting wilts ;)

Made it with half olive oil, half butter instead of coconut oil and halved the frosting as suggested. It was plenty for an 8 inch cake. It came out well, but I think the recipe meant for us to dissolve espresso powder in a tbsp of water. It’s grainy if you don’t and you still need a dribble of water to hold the frosting together. It was fine though, good espresso taste.

You just have to roast the pumpkin in the oven before you purée it - it should work perfectly!

@C. I did this (didn’t roast, cooked a kabocha squash in the instant pot) and it turned out perfectly

I would love to make this cake but live outside the US, where canned pumpkin purée does not exist. Has anyone tried making this with fresh pureed pumpkin? I imagine the latter would be much more watery, and wondering if I just need to resign myself to my potential experiment not working.

So good!! I did make some adjustments as per the comments— added one more egg, subbed half the coconut oil with yogurt (didn’t have buttermilk or milk), and almost doubled the spices. In the frosting, I reduced the sugar to just one cup, added a little salt, and used just 1 tsp espresso powder, 1 tsp decaf instant coffee. Baked 10 min longer (40 min), still came out underdone in the center.

I also had to add about 10-12 minutes to the cooking time. I agree that the level of spice is mild, so when I made the cake again (because it’s SO good), I heaped my spoons with the spices and the flavor came through so much nicer in the 2nd cake.

Anyone try melted butter instead of melted coconut oil?

Delicious, dense moist cake, super satisfying. Made with gluten free cup-for-cup flour with no problems. Definitely would make again. I eased up on the amount of frosting, subbed a bit of greek yogurt for tang as we had no  cream cheese. The tanginess helped cut the sweetness very nicely.

Doubled the recipe and baked in two 9in round pans. had no issues. Cake was very dense and moist! Kept it in the oven for a little over 25 minutes. Both the cake and the icing were very good however I wasn’t the biggest fan of the two together (everyone else loved it!) next time I would  probably do the pumpkin cake with a regular cream cheese icing.

This was wonderful. I was amazed at how complimentary the coffee was to the pumpkin flavor. It will become a Fall classic in this house.

Made this with the extra egg and half the coconut oil and it was kind of fluffy. Will be making this cake again absolutely loved it!

The recipe makes way too much frosting. You could cut in half. And double the coffee. I used instant decaf. But the cake itself is so moist and wonderful, you could drop the frosting all together!

I am wondering why we've all had such differing experiences. I cooked the recipe exactly, other than slightly extending the cooking time. Cake is great IMO - actually the texture I expected and wanted, not too dense but not light and cakey, either. Exactly the right amount of frosting, also, and no need for extra liquid at all.

Use three eggs and use 1/4 buttermilk with 1/4 coconut oil to get a less dense cake.

I made 12 cupcakes and with the leftover batter, I covered the bottom of a pie plate.  No frosting.  It's really good - reminiscent of ginger bread.  My variations:  1/4 olive oil plus 1/4 room temperature butter instead of coconut oil, 1 cup of AP flour plus 1/2 cup of ground hazelnuts for the flour, 1/2 t of kosher salt instead of Himalayan pink salt.

As some suggested, I added an egg. I also subbed 1/2 the coconut oil for buttermilk and my cake is not dense. Also halved the icing and used fresh brewed espresso so tweaked the frosting to accommodate the extra liquid.

I read the recipe this morning and made it immediately. The cake was so dense. The toothpick came out clean, but when I cut it the cake was almost like a baked pudding.  There was too much frosting, too sweet. Very disappointed.

I made this cake yesterday and followed the directions exactly, though I did need to cook it a bit longer (a might just be my oven.)  I was uncertain how all the flavors would meld (coconut oil, cardamom and coffee?) but the sum total was fantastic, and it got rave reviews from everyone.  I will definitely make this again!

I made this just as listed re the ingredients. I used an 8" springform pan and Baker's Joy spray instead of the square pan with parchment, and it came out great. We found the icing too coffee-intense for our taste. I think a tsp of espresso powder (I used King Arthur brand) would be plenty, but I'll play it by ear next time.

This cake is easy and great! It is wonderfully dense and rich, so don’t expect a pumpkin or banana bread texture.

Made as directed but with heaping measures of spices.
Baked in a 9” springform pan and was done in 25 minutes.

For the frosting, used 4 oz reduced fat cream cheese, 4 T. Butter, and a heaping cup of powdered sugar. Started with 1 t. espresso powder and added another 1/2 t.
The texture was perfect, no need for extra liquid.

It could affect the taste, since both olive and coconut oils have distinctive tastes. I think the coconut enhances the sweetness of the pumpkin, while the olive would come through with its own taste. If I was going to sub another oil for coconut, I'd use a neutral tasting oil rather than olive oil.

Made this and had only 29 oz cans of pumpkin, so I froze the leftover canned pumpkin in tablespoon sized dollops on a cookie sheet.

You are alone (twice!) in saying that the recipe is missing liquid. I note that you do not say the frosting is missing liquid, so I'm assuming you are not speaking from experience. I and other readers did not find that additional liquid was needed for the frosting. One reader did add espresso to the frosting and modified to accommodate the "extra" liquid.

Not sure about this — the frosting tasted good, but it broke and looked really ugly. Perhaps my butter and cream cheese were too soft? After reading all the comments I feel like there are better pumpkin recipes out there, but hopefully if I try the frosting again it will work better. I like the idea of coffee icing on pumpkin cake/bread.

I thought this was quite good! Texture of a pumpkin bread or carrot cake. The frosting is delicious, I'll probably steal it for other cakes as well.

I'm allergic to coconut so followed some other commenters and replaced it with half olive oil, half buttermilk. Otherwise followed the recipe for the cake. It took a fair amount longer to bake than indicated but my oven may be running cold.

For the icing I dissolved some espresso powder in vanilla and then added to taste, so I think I did a bit less of both than the recipe called for. Excellent flavor though, next time I'll probably try adding closer to the recipe amounts (but would probably still start out with 1tsp espresso and go from there).

The frosting recipe is missing milk or cream.  It requires some liquid in addition to the vanilla.

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