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One of the things I always have on hand in my pantry is espresso powder, I usually have two types this one for my espresso machine and the instant kind. You would be surprised how good the instant kind works in baked goods, with melted chocolate, in iced drinks, and in making your own ice cream. I started using the instant powder for making ice cream in my ice cream machine, but found it useful for a number of other things. One of the things my husband loves best is iced latte drinks in the summer, I often use the instant espresso powder in those. It’s so quick and easy. The instant espresso is often great in dishes like tiramisu, if you don’t have an espresso machine. Another great trick with instant espresso is one I learned from Ina Garten - she uses a teaspoon of it in her ganache. You’d be surprised how the espresso punches up the flavor of the chocolate.
I also keep the standard ground espresso in my cupboard for the espresso machine. I love this brand, the flavor is intense, but not overpowering. I have found that some espresso brands can have a slightly burnt or bitter taste, this is not the case with the illy espresso. I can’t really tell the difference between the caffeinated and the decaffeinated. Overall, I think espresso is a great to keep on hand for a number of desserts and great drinks.