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Yeah, you could substitute a lot of stuff for espresso there: chocolate, for example. Basically the curdling reaction is the key there.

It's debatable whether curdled == bad though (e.g. ricotta)

Strain it through some cheese cloth, and it would probably be fine, especially with some cinnamon, grapefruit peel, or chicory.

I'm pretty sure you can make a dessert from ricotta and espresso. A coffee canoli sounds delicious.

You can do a simple cheesecake with ricotta, cream, and sugar (and a biscuit base). Flavour it with coffee, seems like it would taste OK.

Similar:

tea + lemon = good

tea + milk = good

lemon + milk = buttermilk

tea + lemon + milk = Boudica weeps.