Coffee Sauce

1. 1

   Put the coffee beans, cardamom and cinnamon in a small saucepan and place over low heat.

2. 2

   Shake the pan and lightly toast the coffee beans and spices, about 10 minutes.

3. 3

   Add the molasses and cook until it bubbles intensely and thickly coats the beans.

4. 4

   Pour in the white wine and chicken broth and bring to a simmer.

5. 5

   Reduce by one-third.

6. 6

   Strain the sauce into another saucepan, then whisk in the espresso, sour cream and butter.

7. 7

   Cook for a minute or two.

8. 8

   (Don't let it boil.)

9. 9

   Season to taste with salt and pepper.

10. 10

    When ready to serve, reheat gently and, if you have one, buzz it with an immersion blender to make it frothy.

* Per serving · 4 servings · Values may vary.

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