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Mocha Affogato with Stovetop Espresso

Mocha Affogato With Stovetop Espresso

A Tillamook Mocha Affogato (made with espresso perc’ed on a stovetop)

So far, the theme of our “Coffee Recipes” has been dessert. We will start adding non-dessert items soon, but this really isn’t going to change that theme… it was just too good to not post!

I’m a BIG fan of ice cream (not quite rivaling my coffee love… but definitely closer than most things). Coffee AND ice cream (the simplest definition of an affogato) is just a small mixture of heaven. Wikipedia describes an affogato as…

An affogato (Italian, “drowned”) is a coffee-based beverage. It usually takes the form of a scoop of vanilla gelato or ice cream topped with a shot of hot espresso.

This last friday, my wife, myself, and my kids had the pleasure of enjoying dinner at the house of one of our friends. After what could only be described as an amazingly delicious meal with homemade quiche, it was time for dessert. As friends, there was only one brand of coffee they were actually allowed to have in their home (I kid… but really).


  • Tillamook Vanilla Bean Ice Cream
  • Hershey’s Syrup
  • Camano Island Coffee Roasters’ coffee (we used CICR decaf)


  • Make a batch of stovetop “espresso”
  • Scoop the Tillamook Vanilla Bean ice cream into a glass (note: when the coffee is added, the ice cream will melt so heap it on!)
  • Drizzle the Hershey’s syrup on the ice cream.
  • Pour the freshly brewed espresso over the ice cream.
  • Enjoy with a big smile.

And there you have it… a delicious desert with great ice cream, awesome organic coffee, and chocolate – A Mocha Affogato!

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Oreo Truffle Brownies with Espresso Ganache

Oreo Truffle Brownies with Espresso Ganache

I have no idea why there are strawberries in this photo… really.

My wife’s newest creation – Oreo Truffle Brownies with Espresso Ganache – comes courtesy of a friend. Rather than retype the instructions, I’m going to paste them directly from the email. There is something fun in the way they’ve been laid out – you can tell the sender was drooling over the thought of her own recipe as she typed it. Bolded letters were added by me though.

 Doesn’t this just look delicious, dripping with gooey espresso ganache!?

So, in a 9×13 pan make any brownie (homemade or box) then set it aside to cool. Then, in a bowl, crush by hand (or grind up in a food processor) an entire package of double stuff Oreos. Next, take 4 oz. of cream cheese put in microwave for 10 sec. to soften. Mix it in really well with the Oreo crumbs then spread and press on to the brownies.

Finally you make a ganache, where you bring to a simmer (on medium heat), 1 cup of whipping cream add 1 cup of milk chocolate chips and whisk until blended and smooth. Turn off the heat and add/mix your espresso (1-2 oz) let cool for 5 minutes then while still warm pour evenly over your brownies then let them cool completely before devouring…soooooo fudgy! Yum!

The recipe makes me so excited just to read. My wife replaced the “instant espresso” part (why is it that all recipes try to force bad coffee on you?) with fresh coffee. Two shots (2oz) of our certified organic, Varietal Supremo espresso coffee bean from Camano Island Coffee Roasters.

THIS WAS AMAZING. Yeah, I realize that I keep saying this about the stuff she is making… but I’m not lying. This is a super-rich, tasty dessert that was the perfect followup for dinner last night. One brownie was more than enough and left a delicious lingering taste in my mouth for most of the rest of the evening.

By Dan Ericson

Anxious to try this for yourself?  Grab a Free Pound of Organic Coffee below and never run out of delicious coffee again!

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Low Sugar White Chocolate Mocha Pie

Low Sugar White Chocolate Mocha Pie

Ok, I have to be honest… not many of the crew here got to enjoy this white chocolate mocha pie. *shhh… don’t tell*

My wife had this waiting for me when I ran home for lunch a couple days ago.  I ate lunch, was getting ready to run back to work… then she said “Oh, hey!  I have something special for you to try.”  That was all that was needed to get me to hang out a few minutes longer!

I gotta say, not only did it look SUPER good… but it tasted amazing!  As I was finishing my first piece, I started cleaning up my dish and silverware to start my journey back to work.

Then she stopped me again… (she knows how to keep me around longer!)

“So, I made this with sugar-free white chocolate pudding and fat-free cool whip.  I hope it tasted ok?”

Ok?  It was delicious!  I enjoyed a second piece (funny how that logic worked out for me).  Anyhow, enough of the story, here’s the how-to.


  1. -1 chocolate pie crust (8-inch)
  2. -1 1/4 cups cold milk
  3. -2 tablespoons of double-strength Honduras Dark Roast (from Camano Island Coffee of course)
  4. -2 packages of 4-serving, sugar-free, white chocolate flavor instant pudding
  5. -8 oz. Cool Whip, divided
  6. -2 Pinches of Cinnamon powder (for the top)


In a medium mixing bowl, whisk together milk and double strength Honduras Dark Roast coffee; add pudding mix and 1/2 (4oz) of the whipped topping. Beat until creamy and mixture becomes thick, about 1 minute. With a spatula, spread mixture in a prepared crust and top with the remaining whipped topping. Refrigerate until ready to serve. Just prior to serving, add the cinnamon lightly to the top.

Idea From: and modified for GOOD coffee and a couple other things:)

Hope you love this as much as I did (and two others at “The Roaster” – not naming names in case I get in trouble!)

By Dan Ericson