Iced Caramel Latte

• 125g butter
• 1 x 400g can sweetened condensed milk
• 1 Tbsp sweetened coffee essence
• 1 packet vanilla wine biscuits, crushed
• ½ cup coconut
• ½ cup raisins
• ½ cup Chelsea Coffee Sugar
• ½ cup chopped walnuts

Coffee Icing

• 25g butter, melted
• 1 Tbsp sweetened coffee essence
• 2 ½ cups Chelsea Icing Sugar

• 100 g butter
• 1 teaspoon vanilla essence
• 2 tablespoons coffee essence
• 1 tablespoon Chelsea Golden Syrup
• 1 ½ cups Chelsea Dark Cane Sugar
• 2 eggs
• 1 cup flour
• 1 teaspoon baking powder
• 1 cup chopped walnuts

For the icing

• 50 g butter, melted
• 1 tablespoon coffee and chicory essence
• 1 ½ cups Chelsea Icing Sugar
• 1 – 2 tablespoons milk

Macarons

• 225g Chelsea Vanilla Flavoured Icing Sugar, sifted
• 130g ground almonds
• 3 egg whites
• Pinch of salt
• 60g Chelsea Caster Sugar
• 2 tsp coffee essence

Vanilla Cream Filling

• 85g softened butter
• 175g Chelsea Vanilla Flavoured Icing Sugar

• 250g butter
• 1 teaspoon sweetened coffee essence
• ½ cup Chelsea Icing Sugar
• 1 ½ cups flour
• ½ cup cornflour

For the filling

• 50g butter, softened
• ¾ cup Chelsea Icing Sugar
• 1 tablespoon sweetened coffee essence

• 2 cups flour
• 4 tsp baking powder
• ¾ cup Chelsea White Sugar
• 1 cup white chocolate chips or chopped white chocolate
• 2 eggs
• 1 Tbsp sweetened coffee essence
• 100g butter, melted
• 1 cup milk
• ½ cup Chelsea Coffee Crystals

• 2 eggs
• 1 cup Chelsea Soft Brown Sugar
• 175g butter melted
• ½ cup milk
• 1 Tbsp sweetened coffee essence
• 1 cup dates finely chopped
• 1 ½ cups flour
• 2 tsp baking powder

Coffee Icing

• 2 cups Chelsea Icing Sugar
• 25g butter melted
• 1 Tbsp sweetened coffee essence
• boiling water

• 2 cups standard flour
• 2 cups Chelsea White Sugar
• ¾ cup cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla essence
• ½ cup vegetable oil
• 1 cup milk
• 2 eggs
• ¾ cup strong hot coffee with 1 Tbsp whiskey
• Chelsea Icing Sugar, to dust 

• 175 g butter (at room temperature) , plus extra for greasing
• 75 g walnuts , plus extra to garnish
• 175 g Chelsea White Sugar
• 3 large free-range eggs
• 150 g self-raising flour
• ½ teaspoon baking powder
• 50 ml cold coffee

COFFEE FILLING

• 65 g unsalted
• 125 g Chelsea Icing Sugar
• 40 ml strong coffee

Coffee Icing

• 100 g Chelsea Icing Sugar
• 20 ml strong coffee

• 1 unfilled sponge (as per Chelsea Sponge recipe)
• 3 Tbsp rum
• 2 Tbsp coffee powder
• ¾ cup Chelsea White Sugar
• ½ cup water
• 600ml bottle cream
• sliced almonds
• 1 cadbury flake bar, crumbled

• 1 cup milk
• ⅓ cup Chelsea Coffee Sugar Crystals
• 125g butter
• 2 tsp instant coffee
• 2 cups plain flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 2 extra large eggs, lightly beaten

Chocolate glaze

• ½ cup cream
• 1 Tbsp Chelsea Soft Brown Sugar
• 100g dark chocolate, chopped

• 1 Cup Butter
• 1 ¼ Cups Chelsea White Sugar
• 2 Eggs, lightly beaten
• 1 Cup Sour Cream
• 1 Teaspoon Vanilla
• 2 Cups Flour
• 1 Teaspoon Baking Powder
• ½ Teaspoon Baking Soda
• Cinnamon Sugar

• 1 ½ cups vodka
• ½ cup Chelsea Caster Sugar
• 4 Tbsp sweetened coffee essence
• 1 tsp coconut essence
• 1 can sweetened condensed milk
• 600ml cream

• 125 g butter, chopped, at room temperature
• ⅔ cup Chelsea Soft Brown Sugar
• 2 eggs
• 2 cups self-raising flour, sifted
• ½ cup sour cream (see notes)
• ½ cup strong black coffee, cooled

Coffee icing

• 1 cup Chelsea Icing Sugar, sifted
• 10 g butter
• 2 tbsp hot, strong black coffee
• 12 pecans, to decorate

For the Tart

• 1 packet (350g) sweet short pastry
• 200g butter, softened
• 1 cup Chelsea Demerara Sugar
• 4 eggs
• 2 tablespoons sweetened coffee essence
• ¾ cup self raising flour
• 1 ½ cups finely chopped walnuts
• ½ cup walnut halves or pieces
• Chelsea Icing Sugar to dust

For the Cappuccino Cream

• 300 ml cream
• 2 tablespoons sweetened coffee essence
• 1 tablespoon Chelsea Icing Sugar

Date Syrup

• 1 cup (250ml) strong black coffee
• ¼ cup Chelsea White Sugar
• 12 fresh dates, sliced thickly

Base

• 18 sponge finger biscuits
• 1 cup (250ml) cold black coffee

Topping

• 250g block light cream cheese (softened at room temperature)
• ½ cup (125ml) light cream
• 1 ½ tbsps (30g) Chelsea White Sugar 
• 100g dark chocolate, grated

Cake

• 2 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• ½ cup cocoa
• ½tsp salt
• 1 ¾ cup Chelsea White Sugar
• 2 eggs at room temp
• ½ cup milk
• ½ cup sour cream
• ½ cup flavourless oil
• 1 tsp vanilla essence
• ½ cup hot black strong coffee
• 200 g melted dark chocolate

Chocolate Ganache

• 1 cup cream
• 400gm dark cooking chocolate, chopped

For the cake

• 1 tablespoon coffee granules
• 225g self-raising flour
• 1 teaspoon baking powder
• 50g ground almond meal
• 50g walnuts, finely chopped
• 1 small pinch of salt
• 85g Chelsea Dark Cane Sugar
• 50g Chelsea Raw Caster Sugar
• 2 large eggs, beaten
• 250g Greek-style natural yoghurt
• 75ml walnut or sunflower oil

For the mascarpone coffee filling

• 2 teaspoons coffee granules
• 250g mascarpone cheese
• 1 tablespoon Chelsea Pure Decorating Icing
• ½ teaspoon vanilla extract

For the coffee icing

• 1 teaspoon coffee granules
• 140g Chelsea Icing Sugar, sifted
• 1 tablespoon very finely chopped walnuts

• 2 tablespoons freeze - dried coffee granules
• 2 tablespoons Chelsea Demerara Sugar
• 1 tablespoon boiling water
• 1 tablespoon brandy
• 300 ml Prepared vanilla custard
• 300 ml cream

• 1¼ cups (200g) flour
• 150g butter
• ⅓ cup (100g) Chelsea Caster Sugar
• ½ tsp baking powder
• 1 tsp cinnamon

Topping

• 2 Tbsp Chelsea Coffee Sugar Crystals
• 2 Tbsp finely chopped almonds

Cake

• Melted butter, for greasing
• 40g (¼ cup) hazelnuts
• 1 tbs instant coffee granules
• 1 tbs hot water
• 125g butter, at room temperature
• 150g (¾ cup, firmly packed) Chelsea Soft Brown Sugar
• 2 eggs
• 190g (1 ¼ cups) self raising flour
• 2 tbs chopped hazelnuts, extra, for decorating

Coffee Icing

• 190g (1 ¼ cups) Chelsea Icing Sugar
• 1 tsp instant coffee granules
• 1 tsp butter, at room temperature
• 1-2 tbs milk

• 1 ¼ Cups Strong Fresh Coffee
• ½ Cup Milk
• ⅔ Cup Chelsea White Sugar
• Pinch of Salt
• 3 Eggs, separated
• ½ Teaspoon Vanilla
• 1 Tablespoon Gelatine

• 200g butter, softened
• 1 cup Chelsea Dark Cane Sugar
• 1 tablespoon instant coffee powder, dissolved in 1 tablespoon boiling water
• 1 teaspoon vanilla essence
• 2 tablespoons dark rum (or 1 teaspoon rum essence)
• 3 eggs
• 2 cups self raising flour
• ¼ cup milk
• 300 ml cream, whipped to serve

Syrup

• 1 cup Chelsea White Sugar
• 1 cup boiling water
• 1 tablespoon instant coffee powder
• 2 tablespoons dark rum (or 1 teaspoon rum essence)

• 3 Tablespoons Chelsea Caster Sugar
• 2 Egg Yolks
• 2 Tablespoons Marsala (or wine, sherry, brandy)
• ½ Cup Cream Cheese
• 300ml Thickened Cream
• 2 Egg Whites, whipped to soft peak
• 4 Tablespoons Instant Coffee
• 2 Cups Hot Water
• 16 Sponge Fingers
• 2 Tablespoons Cocoa Powder

• 2 Tablespoons Chelsea Demerara Sugar
• ⅓ cup walnut or pecan nuts, chopped
• 1 Teaspoon water
• 300 ml cream, whipped
• 1 tablespoon instant coffee dissolved in 1 tablespoon water
• 1 ready made pavlova base
• thin squares of chocolate

Spice Blend

• ⅓ cup Chelsea Coconut Sugar (50g)
• 1 Tbsp ground cinnamon
• 2 tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp ground cloves
• ¼ tsp allspice
• ⅛ tsp nutmeg

Chai Latte (serves 1, scale up as needed)

• 1 cup milk of your choice (250ml) (we like coconut milk)
• 1 English Breakfast tea bag
• 4 tsp spice blend
• ½ tsp vanilla essence
• Ground cinnamon, to garnish

• 2 Tbsp instant coffee granules
• 2 Tbsp Chelsea Coffee Sugar Crystals
• 2 Tbsp boiling water
• 300ml milk