A few of the recipes on this site require the use of coffee extract including Gooey Brownies and Chocolate Walnut Biscotti.  While I’m fortunate enough to have The Spice House for my coffee extract needs, I understand that some of you may have a hard time finding this ingredient at your local store.  I thought it might be nice to post the recipe for this easy, essential ingredient that adds a subtle richness to your chocolate desserts.

Ingredients

• 1/4 cup hot water
• 2 0z. instant espresso powder

Directions

Place the espresso in a jar with a tight lid.  Slowly pour the hot water over the espresso, cover with the lid and shake well to combine.  Use immediately or store in a dark cupboard at room temperature for up to 6 months.