Coffee Caramel Sauce

1 cup granulated sugar
1/4 cup water
1/4 cup heavy cream
1/4 cup brewed coffee
4 tablespoons butter
3 tablespoons instant coffee
1/4 teaspoon salt

Combine the sugar and water in a 2-quart saucepan and bring the mixture to a simmer over medium heat. Continue to cook without stirring until the mixture turns an amber color, about 5 minutes. 

Add the cream, brewed coffee, butter, instant coffee, and salt, and stir. Simmer while whisking until the sauce is smooth.

Let cool slightly before serving.

From Karen's Kitchen Stories blog

Maple-Mocha Pudding

3 tablespoons cornstarch
1 tablespoon instant espresso powder or instant coffee
1 teaspoon unsweetened cocoa powder
Pinch of salt
3 egg yolks
3 cups milk
1/2 cup maple syrup
1 tablespoon butter, cut into pieces
1 teaspoon vanilla extract

Combine the cornstarch, instant espresso, cocoa powder, and salt in a large pot and whisk to mix. Whisk the egg yolks slightly in a medium bowl, then add the milk and maple syrup. Stir into the cornstarch mixture and begin to heat over medium-high heat.

Gradually bring the mixture to a boil, stirring gently but constantly. Be sure to scrape the sides as you stir. When the mixture finally comes to a boil, boil for 1 minute, stirring. Remove from the heat and stir in the butter and vanilla.

Ladle into four or five individual serving bowls. To prevent a skin from forming, place a piece of waxed paper, cut to size, on top of each. Let cool, then chill for several hours before serving.

Serves 4-5.

From Maple Syrup Cookbook by Ken Haedrich