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CAFÉ MOCHA RECIPES FRENCH VANILLA RECIPES SALTED CARAMEL RECIPES TOASTED COCONUT RECIPES

Café Mocha
cream liqueur

Cafe Agave Mocha
Café Mocha Espresso Martini
Café Mocha Espresso Martini
  • 1 oz
    Café Agave Café Mocha
  • 1 oz
    Cold Espresso
  • 1 oz
    Vodka

Shake ingredients with ice and strain into martini glass rimmed with chocolate sprinkles. Top with whipped cream and chocolate sprinkles.

Café Mocha Latte Chill
Café Mocha Latte Chill
  • 1 oz
    Café Agave Café Mocha
  • 1 oz
    Cold Espresso
  • 2 oz
    Chocolate Liqueur

Add ingredients to ice-filled rocks glass. Stir to mix.

Almond Joy Shot
Almond Joy Shot
  • .75 oz
    Café Agave Café Mocha
  • .75 oz
    Café Agave Toasted Coconut
  • 1 oz
    Amaretto Almond Liqueur

Shake ingredients with ice and strain into shot glass.

Café Mocha Spice
Chai Mocha Spice
  • 1.5 oz
    Café Agave Café Mocha
  • 1 oz
    Vanilla Vodka
  • 6 oz
    Fresh Chai Latte

Add ingredients to a handled mug and stir. Top with whipped cream sprinkled with nutmeg.

CAFÉ MOCHA ESPRESSO CHOCOLATE BARS
CAFÉ MOCHA ESPRESSO CHOCOLATE BARS
  • ¾ cup
    all-purpose flour
  • ½ cup
    unsweetened Dutch process cocoa powder
  • 3 Tbs.
    instant espresso powder
  • ¼ teaspoon
    baking powder
  • ¼ teaspoon
    salt
  • 1 tablespoon
    Café Agave Café Mocha
  • 8 tablespoons (1 stick)
    unsalted butter, cut into pieces
  • 2 oz
    semisweet chocolate, coarsely chopped
  • 2
    eggs
  • 1 cup firmly packed
    light brown sugar
  • 1 teaspoon
    vanilla extract
  • For glaze
  • ¼ cup
    heavy cream
  • 1 teaspoon
    instant espresso powder
  • 4 oz
    semisweet chocolate, chopped
  • Pinch
    salt

Preheat an oven to 350°F. Generously grease an 8-inch square baking pan.

Sift together the flour, cocoa powder, espresso powder, baking powder and salt into a bowl; set aside

In a small, heavy saucepan over low heat, combine the butter and chocolate and heat, stirring occasionally, until melted, about 2 minutes. Remove from the heat and let cool slightly.

In a bowl, whisk together the eggs and brown sugar until blended. Gradually stir in the chocolate mixture until blended. Stir in Café Agave Café Mocha and vanilla, then add the flour mixture and stir until blended.

Pour the batter into the prepared pan. Bake until the edges pull away from the sides of the pan and the center is springy to the touch, about 25 minutes. Transfer the pan to a wire rack and let cool.

Meanwhile, make the glaze: In a small saucepan over medium heat, combine the cream and espresso powder and heat, stirring, just until the powder is dissolved and bubbles start to appear around the pan edges. Add the chocolate and salt, remove from the heat and stir just until the chocolate is melted. Let cool to room temperature.

Using a small offset spatula, spread the cooled glaze over the cookie in a thin layer. Refrigerate until the glaze is set, about 30 minutes. Cut into 1½-by-2½-inch bars or 2-inch squares. Makes 16 bars.

French Vanilla
cream liqueur

Cafe Agave Vanilla
French Vanilla Raspberry Martini
French Vanilla Raspberry Martini
  • 1 oz
    Café Agave French Vanilla
  • 1 oz
    Chambord Raspberry Liqueur
  • 1 oz
    Vodka

Shake ingredients with ice and strain into martini glass. Garnish with raspberries.

French Vanilla White Russian
French Vanilla White Russian
  • 1.5 oz
    Café Agave French Vanilla
  • 1.5 oz
    Vodka

Add ingredients to ice-filled rocks glass. Stir to mix.

Cinnamon Roll Shot
Cinnamon Roll Shot
  • 1 oz
    Café Agave French Vanilla
  • 1.5 oz
    Fireball®

Shake ingredients with ice and strain into shot glass. Top with whipped cream and sprinkle of cinnamon.

French Vanilla Chocolate Whip
French Vanilla Chocolate Whip
  • 1 oz
    Café Agave French Vanilla
  • 5 oz
    Fresh Brewed Coffee (your favorite blend)
  • .5 oz
    Chocolate Vodka (optional)

Add ingredients to coffee cup and stir to mix. Top with whipped cream and drizzle of chocolate syrup (optional).

FRENCH VANILLA BLONDE BROWNIES
FRENCH VANILLA BLONDE BROWNIES
  • 1 cup
    sifted all-purpose flour
  • ½ teaspoon
    baking powder
  • ⅛ teaspoon
    baking soda
  • ½ cup
    chopped walnuts
  • ⅓ cup
    butter, melted
  • 1 cup
    packed brown sugar
  • 1
    egg, beaten
  • 1 tablespoon
    Café Agave French Vanilla
  • ⅔ cup
    semisweet chocolate chips

Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.

Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add ½ cup chopped nuts. Mix well and set aside.

Stir the brown sugar into the melted butter and mix well. Cool slightly.

Mix the beaten egg and Café Agave French Vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.

Spread the batter into the prepared pan. Sprinkle ½ to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Cut into squares and serve.

Salted Caramel
cream liqueur

Cave Agave Salted Caramel
Salted Caramel Pretzel Martini
Salted Caramel Pretzel Martini
  • 1 oz
    Café Agave Salted Caramel
  • 1 oz
    Vodka
  • 1 oz
    Hazelnut Liqueur

Shake ingredients with ice and strain into martini glass. Garnish with pretzel stick and caramel candy.

Orange Caramel Cocktail
Orange Caramel Cocktail
  • 1 oz
    Café Agave Salted Caramel
  • 1 oz
    Licor 43 or Tuaca
  • 4 oz
    Cold Brewed Coffee

Add all ingredients to a double old fashioned glass filled with ice and stir. Top with whipped cream.

Salted Caramel Apple Pie Shot
Salted Caramel Apple Pie Shot
  • 1 oz
    Café Agave Salted Caramel
  • 1.5 oz
    Apple Pie Liqueur

Shake ingredients with ice and strain into shot glass.

Chocolate Caramel Collision
Chocolate Caramel Collision
  • 1 oz
    Café Agave Salted Caramel
  • 5 oz
    Fresh Brewed Coffee (your favorite blend)
  • .5 oz
    Chocolate Vodka

Add ingredients to coffee cup and stir to mix. Top with whipped cream, chocolate and caramel shavings.

SALTED CARAMEL PANCAKES
SALTED CARAMEL PANCAKES
  • 1 cup
    all-purpose flour
  • 3 teaspoons
    baking powder
  • 1 tablespoon
    sugar
  • ½ teaspoon
    salt
  • ½ cup
    milk
  • ¼ cup
    Café Agave Salted Caramel
  • 1
    egg
  • 2 tablespoons
    shortening
  • 1 tablespoon
    butter for pan

In medium mixing bowl, combine flour, baking powder, sugar and salt. Set aside.

In large, wide mixing bowl combine milk, Café Agave Salted Caramel, egg and shortening until silky smooth. Set aside.

Heat a nonstick skillet or griddle over medium-high heat.

As cooking surface reaches temperature, fold the dry ingredients into the creamed, wet ingredients until just barely combined.

Using ¼ cup, portion as many pancakes as possible onto cooking surface with room to flip.

When pancakes appear dry at the edges and bubbles have formed across the top, they are ready to flip.

Serve immediately. Makes four servings.

Toasted Coconut
cream liqueur

Cafe Agave Coconut
Macaroon Shot
Macaroon Shot
  • 1 oz
    Café Agave Toasted Coconut
  • 1 oz
    Rum
  • .5 oz
    Chocolate Liqueur
  • .5 oz
    Amaretto Almond Liqueur

Shake ingredients with ice and strain into martini glass.

Coconut Cream Cooler
Coconut Cream Cooler
  • 1 oz
    Café Agave Toasted Coconut
  • .5 oz
    Pineapple Vodka
  • .5 oz
    Dark Rum
  • 2 oz
    Coconut Milk

Add ingredients to ice-filled rocks glass. Stir to mix.

Almond Joy Shot
Almond Joy Shot
  • .75 oz
    Café Agave Toasted Coconut
  • .75 oz
    Café Agave Café Mocha
  • 1 oz
    Amaretto Almond Liqueur

Shake ingredients with ice and strain into shot glass.

Toasted Coconut Espresso
Toasted Coconut Espresso
  • 1 oz
    Café Agave Toasted Coconut
  • 5 oz
    Fresh Brewed Espresso
  • .5 oz
    Dark Rum (optional)

Add ingredients to coffee cup and stir to mix. Top with whipped cream and coconut flake (optional).

TOASTED COCONUT CREAM PIE
TOASTED COCONUT CREAM PIE
  • 1 cup
    sweetened coconut flakes (toasted)
  • ½ cup and 1½ cups
    half-and-half
  • 1 cup
    Café Agave Toasted Coconut
  • ⅓ cup
    granulated sugar
  • 4
    egg yolks
  • 6
    tablespoons flour
  • 1 tablespoon
    butter
  • pinch
    salt
  • ½ teaspoon
    vanilla extract
  • 9-inch
    premade deep dish pie crust
  • 1 (8 oz)
    tub Cool Whip®

Thoroughly read directions and prep all ingredients.

Process toasted coconut until very fine. Set aside.

In a small bowl, combine ½ cup half-and-half, Café Agave Toasted Coconut and flour. Whisk and set aside.

Combine remaining half-and-half with salt in saucepan over medium low heat. Bring short of a boil.

In a medium bowl mix egg yolks with sugar. While stirring, slowly pour some warm half-and-half into egg yolks, then mix tempered egg yolks into saucepan over heat. Stir in Café Agave Toasted Coconut/flour mixture. Bring to a boil, lowering heat.

Continue to stir until thickened.

Remove from heat and gently whisk for one minute. Mix in butter, coconut flakes and vanilla extract.

Pour into pie crust. Cool completely by covering with plastic wrap and chill.

Top with Cool Whip® and set overnight.

Sprinkle with toasted coconut and serve. Makes eight servings.

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Cafe Agave

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