Coffee

Sweetened with dates and boosted with coffee, this fruity smoothie gets its creamy texture from a simple trick: puréeing the dates before adding the frozen fruit.

This cocktail recipe inspired by Black Friday madness would also be tasty with regular dark rum and ginger ale, but we like the kick you get from using the spicier versions of each.

Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.

For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.

When shaken with a lot of ice and a splash of sweetener, espresso forms a creamy froth on top and becomes infinitely more exciting.

If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.

There's nothing, um, vanilla about our homemade version of the classic, making it the perfect, most delicious base for coffee stracciatella.

Icing on top and in the middle, sides left bare: This modern-looking style shows off the cake’s decadent (and perfectly even) chocolate layers.

The genius part of this rich and moist sheet cake recipe is the “reverse creaming” method. Instead of creaming butter and sugar before adding the liquid ingredients and flour, you’ll gradually add the liquid ingredients into the flour. As a result, the cake bakes almost perfectly flat—no domed tops, no layers to trim.

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

Cherry cola with a kick. Is it wrong to have this for breakfast? Oh, well.

If you can’t decide whether you want to finish your meal with a coffee or an amaro, drink this.