Coffee catering ideas

What do you get when you cross a bartender with a barista? The best of both worlds! Espresso Dave shares his favorite Espresso Martini recipes for your holiday party!

The Manhattan is a cocktail almost as well known as its namesake city, but how to make one properly is less common knowledge. Add it to your drink arsenal, it's bound to impress.

Cherry coffee cake is a delightful treat that you can easily whip up for a delicious breakfast or a satisfying mid-morning snack. Bursting with the sweetness of cherries and the comforting flavors of a classic coffee cake, this delicious coffee cake is great for dessert as well.

These are the best cold finger foods for parties!! There are so many cold finger food ideas to choose from to serve a crowd. This list includes the best cold appetizers for your next party, like bruschetta, charcuterie cones, taco pinwheels, deviled eggs, bruschetta, cold dip, and more!

This quick and easy Caramel Whipped Coffee is the creamiest, dreamiest iced coffee ever! Whip instant coffee, water, and sugar until light and fluffy, spoon it over caramel-flavored milk and ice, and enjoy!

Greek coffee is a traditional brew with a rich flavor and thick texture, made from finely ground coffee beans that settle at the bottom of the cup. Curious about how to make Greek coffee like a pro? Just follow my easy, expert tips and bring the authentic taste of Greece right to your home.

For a double delight, turn your risotto into crunchy golden arancini. In Italy these rice balls are usually fried for a snack, but we've cut back the oil and increased the size to make a healthier meal.

A showstopper of an appetizer and it couldn't get much easier.

This beginner-friendly coffee truffle recipe offers a simple way to create perfectly indulgent truffles, making it a rewarding experience for any home cook.

If you haven't yet tried Peruvian food, you're missing out. Peru boasts a fascinating culinary history. Influences include everything from Chinese immigrants who came to the country in the late 1800s to Spanish invaders from the 16th century. But Peruvians have seamlessly blended the cuisines of outsiders into their own, fusing staples like corn, beans, quinoa and an abundance of potatoes (indigenous to the Andes) with spices and ingredients from around the world.