Coffee Sauce

• 3/4 cup lightly roasted coffee beans
• 2 pods cardamom
• 1 stick cinnamon
• 1 1/2 tablespoons molasses
• 1/4 cup white wine
• 1 cup chicken broth
• 1 shot espresso
• 1/2 cup sour cream
• 1 tablespoon butter

1. Put the coffee beans, cardamom and cinnamon in a small saucepan and place over low heat.
2. Shake the pan and lightly toast the coffee beans and spices, about 10 minutes.
3. Add the molasses and cook until it bubbles intensely and thickly coats the beans.
4. Pour in the white wine and chicken broth and bring to a simmer.
5. Reduce by one-third.
6. Strain the sauce into another saucepan, then whisk in the espresso, sour cream and butter.
7. Cook for a minute or two.
8. (Don't let it boil.)
9. Season to taste with salt and pepper.
10. When ready to serve, reheat gently and, if you have one, buzz it with an immersion blender to make it frothy.

coffee beans, cardamom, cinnamon, molasses, white wine, chicken broth, espresso, sour cream, butter

Taken from cooking.nytimes.com/recipes/7688 (may not work)