Coffee Cream Sauce

Coffee Cream Sauce | Pinky's Pantry
I created this sauce to serve with my Coffee Panna Cotta but it could be used as a sauce for ice cream, chocolate soufflé, pound cake, or anything else you might want to serve with a dessert sauce. I cook it just until it’s heated through and the cream cheese is completely melted. If it comes to a boil, take it off the heat. I wouldn’t let it cook for too long or it might become too thick to pour.


  • 1 can condensed milk
  • 1 cup whipping cream
  • 1 8-oz. box cream cheese
  • 1 tbsp. instant espresso or coffee granules
  • 1 tbsp. butter or margarine
  1. Place all ingredients except the butter into a small saucepan.
  2. Cook over medium-low heat, stirring continuously with a wire whisk, until mixture is smooth and well blended. You don’t need to bring it to a boil.
  3. Remove from heat and whisk in butter.
  4. Cool completely before serving.

NOTE:  You can store this sauce for up to a week in the refrigerator but it will thicken when it’s chilled. To use, warm it for 30 seconds or so in the microwave. If it’s still too thick, stir in a little cream or milk until it reaches a pourable consistency.


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