Kahlua

Easy to make and easy to love, this one-bowl recipe has plenty of flair.

This light, coffee-flavored cake is a fun twist on the decadent classic, with layers of Kahlúa-soaked ladyfingers set between a sweet mascarpone filling.

If vodka and cream and coffee are among your favorite things, this cocktail may be your jam.

This steaming version of the classic vodka, cream, and coffee cocktail is especially appealing in winter.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

Pastry chef Jennifer Jones of Topolobampo in Chicago shared this recipe as part of a Cinco de Mayo feature on Mexican desserts. If you prefer to make one large flan, as Jones often does, use a standard pie plate in lieu of the ramekins. The process is the same, but the family-style flan will likely require 10 to 15 additional minutes in the oven. Test as you would for individual custards, inserting a knife halfway between the edge and the center—when the knife comes out clean it's time to take the flan out of the oven.

Pastry chef Jennifer Jones of Topolobampo in Chicago shared this recipe as part of a Cinco de Mayo feature on Mexican desserts. Coffee liqueur adds incredible depth to Frontera Grill's legendary chocolate pecan pie, but if you prefer to skip the booze in the whipped cream, use an equivalent amount of pure vanilla extract or espresso instead. Jones prefers to serve this pie when it's warm and gooey, but warns that it's a little tricky to cut that way. Her solution is to cool the pie completely, cut it into slices, and then pop it back in the oven until it's just heated through.

For as long as I can remember, tiramisù has been my favorite non-pie dessert. This pie has all the rich elegance and sophistication of the beloved Italian treat, plus a flaky pastry piecrust to add yet another element to this layered dessert.

I live above a huilerie in Paris, a shop that sells top-quality oils from all over the world. I decided that Colette, the owner, would be my primary ice cream taste tester. Not only did she have an excellent palate and love to taste things, but I knew that, being French, she’d have absolutely no problem expressing her opinions, good or bad. This was her favorite of all the ice creams I made. Her eyes rolled back in her head when she slipped the first spoonful in her mouth. “Oh lá lá,” she exclaimed.

My weakness for ice cream is well known, and the name of this drink says it all.

Three great ways to keep warm — coffee, hot chocolate, and bourbon — in a single mug.

Louise Pickerel of Muskogee, Oklahoma, writes: "The hot chocolate with coffee and hazelnut liqueurs here is my version of a restaurant recipe. I call it a "chocolate bar," and it does make a nice, lighter alternative to dessert after a filling meal. It's also something good to curl up with in front of the fire." Warming and full of holiday cheer.