Choco Café Cupcakes & Frosting
This cupcake + frosting recipe is truly incredible. Simple and delicious, its a guaranteed hit!
Prep Time: 10 min
Cook Time: 40 min
1 box cake mix
¼ cup water
1/3 cup vegetable oil
¼ cup +5 tablespoons Margot Bay Chocolate Coffee
1 cup unsalted butter
2 cups powdered sugar
Follow the instructions on your favorite box of cake mix, or use a recipe from scratch. Once mix is made, add 2 tablespoons of Marigot Bay Chocolate Coffee and mix well. Grease pan and pour batter in. Follow baking instructions, approximately 35 minutes at 350 degrees. As soon you remove the cupcakes from the oven, brush ¼ cup of Marigot Bay Chocolate Coffee over the top to keep them moist.
While the cakes are cooling, make the rum butter icing. Mix butter and 3 tablespoons of Marigot Bay Chocolate Coffee Rum Cream until fully combined, then slowly add powdered sugar. Top the icing on the cooled cakes and serve!
Marigot Bay Spiced Pancakes
There’s a good chance that we just discovered the ultimate brunch item to serve this weekend. Why only drink your alcohol when you can eat it too? Give this delicious recipe a try, you won’t regret it!
3 tablespoons (1 1/2 ounces) unsalted butter, melted
2 tablespoons granulated sugar
3/4 teaspoon salt
1 large egg
2/3 cup milk
1/3 cup plus 1 tablespoon Marigot Bay Spiced
1 3/4 cup (7 ounces) cake flour
3 1/2 teaspoons baking powder
4 tablespoons butter for cooking pancakes and to garnish
Maple syrup, for serving
Whisk butter, sugar, salt, and egg in a medium bowl. Whisk in milk and Marigot Bay until combined. Add flour and baking powder to the bowl, then stir until just about smooth.
Heat 1 tablespoon of butter in a large nonstick skillet until melted over medium-low heat. Scoop as many 1/4 cup portions of batter into pan as will fit without crowding, then gently spread out into a disc shape. When bubbles appear on the surface, flip the pancakes over and continue to cook until done, about 1-2 minutes more. Repeat with remaining batter. Serve warm with butter and syrup. Enjoy!
Who's Ready For Shots?
Halloween is just around the corner. What better way to get the party started than with a delicious round of shots?
Spooky drinks are always a good idea. Candy Corn shot? Yes please. Mind Erasers? Yup. This year, we wanted to share this delicious concoction: The Vampire’s Kiss. Give it a try, you won’t regret it!
1 cup raspberries
2 tablespoons sugar
Marigot Bay Chocolate Coffee Rum Cream
Vodka of choice
In a bowl, muddle raspberries and 2 TBS of sugar until smooth. In a shaker with ice, combine 1 oz Marigot Bay Chocolate Coffee and .5oz vodka for each shot, and shake.
To assemble, add desired amount of muddled raspberry to shot glass, top with Marigot Bay and Vodka mixture. Rim shot glass with chocolate syrup. Enjoy!
The Perfect Dessert Topping...
And the award for the most delicious dessert topping goes to (drum roll please)…
Marigot Bay Coco Cream!
For cake, cookies, pie, ice cream, you name it. This fantastic Coco Cream recipe is the perfect addition to your favorite treats. What makes it even better? It only takes two ingredients. How easy is that?
Marigot Bay Coco Cream:
2 parts Heavy Cream
1 part Marigot Bay Coconut Rum Cream
In a shaker, combine both ingredients. Add Hawthorne strainer coil. Shake vigorously until mix thickens. Serve and enjoy!
Brunch Waffles with a Twist!
Sunday’s call for brunch and cocktails, we all know that! While there are tons of ways to enjoy Marigot Bay in your drinks, why not enjoy it in your food too? We’re in love with this Marigot Bay Banana Waffle recipe, and we think you’ll agree! So, time to add a splash of Marigot Bay to your coffee and get to work!
How to Make Marigot Bay Banana Waffles:
6 tablespoons unsalted butter
2 cups all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup plain yogurt
1 cup milk
4 large eggs
5 oz Marigot Bay Banana Rum Cream
Melt butter either on stove or in microwave. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together yogurt, milk, Marigot Bay Banana Rum Cream, melted butter and eggs.
Fold wet ingredients into dry ingredients.
Preheat waffle iron and, using a pastry brush or paper towel, lightly coat with butter.
Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron between batches as needed. Top with Marigot Bay Banana Rum Cream drizzle if desired. Serve and enjoy!