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Cooking Away this Starbucks Coffee Liqueur - Ideas?

My boyfriend bought a big bottle of that liqueur they sell (sold?) in Starbucks, and it's really not so tasty by itself or even in cocktails. Any ideas (or recipes, which are fairly necessary for a novice like me) for ways to use it up, say in a dessert? I had some visions of a liqueur-soaked cake with whipped cream, but wouldn't know where to start with such a thing.

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  1. Don't know the product, but it sounds as if you could make a "virgin" tiramisu with it (now why you would want to might make a better question). Another idea-I make a coffee jelly with Knox gelatin, sugar and espresso, for brunches-topped with a little whipped cream, it makes a cute change from the iced coffee idea on a hot day. You could probably "gel" this stuff for the same effect.

    1. This English toffee cake is yummy. It calls for 1/3 c. of coffee liqueur blended into the stabilized whipped cream frosting. But you could use up some additional liqueur if you brush your cake layers with a bit of the liqueur.

      English Toffee Cake

      Your favorite chocolate cake, baked in two 9" layers
      6 Skor bars, chopped into ¼” pieces
      1/3 c. crème de cacao or coffee liqueur
      1 t. unflavored gelatin
      1 litre whipping cream (about 4 c.)
      ¼ c. sugar

      Bake cake according to directions. Cool completely. Using a serrated knife, horizontally slice cakes in half so you have 4 thin rounds.

      Pour liqueur into a small microwave-safe cup and sprinkle with gelatin. Let soak 5 minutes. Then heat in microwave, uncovered, for 15 to 20 seconds so that gelatin will dissolve when stirred.

      Meanwhile, pour cream into a large bowl. Using an electric mixer, whip, gradually adding sugar, until soft peaks form. Using a large spatula, immediately fold in warm dissolved gelatin mixture.

      To assemble, place cake rounds out on a flat surface. Dividing whipped cream equally, spread over the top of each, leaving side bare. Sprinkle with chopped candy bars. On a large serving plate, stack cake rounds. Refrigerate, uncovered, for at least 2 hours to allow gelatin to set and cream to soak into layers. Cake will keep well refrigerated for up to 2 days. For easy transport to a party, stack only 2 layers, forming 2 cakes.

      1. Bake your fav chocolate brownies and brush the Starbucks coffee liquer over the "just out of the oven" batch.

        1. Fondue?
          Dump some in butter, cream and chocolate melted over indirect heat.

          1. all great ideas, and easy - toffee cake is slated for the next bday cake i make. coffee jelly is also a really cute idea. i'll report back when i try it. ...honestly, i don't know why he bought that stuff. it ain't cheap.

            1. when i tried that starbucks liqueur, i thought it had an incredibly strong coffee flavor. so it might not be so great in some of those desserts. probably not bad brushed over stuff, like the brownies, but you might want to add extra sugar. i tried it in a white russian and i couldn't handle it diluted with cream and vodka.

              1. I used to put Kahlua in my baked beans. You could get rid of some that way.

                1. Look for a no bake cheesecake recipe made with Kahlua or Tia Maria. You can sub the liquor and taste as you go for amounts. If the coffee flavour is too strong/harsh then the cream cheese should tame it nicely.

                  http://frugalcuisine.blogspot.com

                  1. update: used some liqueur in whipped cream to garnish a simple one-layer apple cake for dinner party past night. perfect combo, very nice coffee flavor - the strong flavor of the liqueur worked out well. used a pint of cream and added a fair amount of sugar - probably 2 Tbsp confectioner's. probably used up three or four shotglasses' worth of liqueur.

                    1. I know you said you didn't like it in cocktails, but did you try to make an espresso martini?
                      Mix 2 parts vanilla vodka, one part coffee liquor, dash of creme de cacao (if you have it), and a touch of milk, cream, or Bailey's. Shake in a tumbler with ice, and serve either up in a martini glass or on the rox.
                      I made these at my bar when we had gotten a bottle also as a gift and people loved them (including me!).