Red Hot Roasters gets into Derby spirit with bourbon ball mocha and muffins


Posted on April 23, 2012 at 12:43 PM

Bourbon Ball Mocha

2 oz Red Hot Roasters Espresso 

(or sub double strength Red Hot Roasters coffee)

2T KY Bourbon Cream sauce (recipe follows)

2T Chocolate sauce 

4 oz Milk 

Whipped cream garnish


Bourbon Sauce

1/4 cup KY Bourbon

1 cup Heavy Cream

1 cup Sweetened Condensed Milk

Combine in saucepan and SLOWLY bring to ingredients to 172 degrees using a candy thermometer.

Be careful not to scorch or boil.

Take off heat. Store in a refrigerated airtight container for up to 3 days.



In 12 oz cup add chocolate Sauce & Bourbon Sauce

Combine with espresso stir then add steamed milk

top w/ Whipped Cream



Bourbon Ball Muffin- Food Network Magazine April '10

2 cups  Flour

¾ cup  Coco powder

1 tsp.  Baking powder

½ tsp.  Baking soda

½ tsp.  Salt

1 ¼ cup Sugar

4 oz.  Slightly melted butter

2  Eggs

1 cup  Buttermilk

2 tsp  Vanilla Extract

1 cup  Chocolate chips 

Bourbon Cream Cheese filling: 

8 oz  Softened cream cheese

1/3 cup Sugar

1 egg

Bourbon to taste 

Beat together cream cheese and sugar

Once smooth add egg

Add bourbon 


Preheat Oven to 350


Sift all dry ingredients together

Combine all wet ingredients together

Mix the wet ingredients into the dry

Fold in Chocolate chips

Divide amongst cups

Pipe (drop) in a tablespoon of cold bourbon cream cheese filling to each muffin

Bake until done.  About 18-25 min.