Trendy and delicious – Iced Coffee Tonic is the refreshing pick-me-up you’ll be craving!
Ingredients:
Directions:
For the Dough
12 Savoiardi Cookies crushed (commonly known as lady fingers)
2 tsp Sugar
1/3 Cup mascarpone (let soften 30 minutes prior to use)
1 Tbsp heavy whipping cream
2 Tbsp Espresso
For Dipping
3 oz quality dark chocolate
3 oz milk chocolate cocoa for sprinkling
Instructions:
1. In a food processor add the Savoiardi cookies and sugar and pulse until crushed.
2. Add the mascarpone and cream, combine.
3. Brew espresso using the EC Select.
4.Then add the espresso a little at a time and combine. Dough should be thick.
5. Place dough in a bowl and cover with plastic wrap. Refrigerate for approximately 3 hours.
6. Remove the dough from the refrigerator and roll into golf ball sized bites. Freeze the dough balls for about 15-20 minutes.
7. While dough is in the freezer, melt the chocolate in a heat resistant bowl over boiling water. Stir until completely melted.
8. Remove the dough balls from the freezer. Place a stick or toothpick in each dough ball and dip in the melted chocolate. Place on parchment paper covered tray with toothpicks still attached. Dust with cocoa powder.
This quick and easy Bean Sprout Salad is a flavorful, healthy dish. Using Capresso’s Cool Grind to transform toasted sesame seeds to a uniform size for the dressing.
Ingredients:
1 tbsp toasted sesame seeds, finely ground with the Capresso Cool Grind
1 tbsp sesame oil
1 tbsp canola oil
3 tbsp soy sauce
1 clove garlic, minced or grated
1 tsp honey
2 green onions, chopped
15 oz. bean sprouts
Toast sesame seeds in a nonstick pan over medium heat. Set aside and let cool.
Combine sesame oil, canola oil, soy sauce, garlic, honey and green onions.
Bring a saucepan with water to a rolling boil. Add bean sprouts and cook for 2-3 minutes. Remove bean sprouts to a bowl with ice water to stop the cooking process. Drain.
Thoroughly dry bean sprouts between two paper towels or clean kitchen towels. Once dry, place bean sprouts in serving bowl.
With your Capresso Cool Grind, add the sesame seeds and finely grind. Add sesame seeds to dressing and mix to combine.
Pour dressing over bean sprouts. Mix thoroughly.
Now, ready to serve and enjoy.
Ingredients (Serves 1)
4 oz espresso
2 tsp vanilla syrup
1/2 cup unsweetened coconut milk
ice
Instructions:
Ingredients:
Serves 2
1 cup brewed coffee
1-1/2 cups plant-based milk, unflavored
1-2 tbsp white chocolate bar or chips
1 tsp hazelnut syrup
Powdered cocoa for dusting
Brew coffee.
Place 1 ½ cups of your favorite plant-based milk, unflavored, in the froth Select. Turn dial to the hot froth icon and press button. When the blue illuminated light blinks, add white chocolate and hazelnut syrup. Capresso froth Select will stop automatically when finished.
Pour coffee into cup, top with frothed milk.
Dust top with powdered cocoa.
Pair with Espresso-Custard Filled Donuts, made with Homemade Espresso Powder.
Tip: For best results, use plant-based milk from the refrigerated section.
Used in a lot of baking recipes (cakes, brownies and frosting) as well as sauces, espresso powder is incredibly easy to make. We even use it for a delicious Espresso Custard to fill donuts.
1 cup dark roasted whole coffee/espresso beans
Preheat oven to 200 degrees F
Place whole beans* on an unlined baking sheet, spread evenly
Bake in oven for about 1 hour, until they are lightly toasted and dried.
Remove from oven and allow to cool
Grind into a fine powder using espresso (fine) grind setting on your Grind Select.
*Alternately, you can grind beans prior to placing in the oven, then regrind again for a finer, powder consistency. Just be careful the grinds do not burn during the baking process.
Coffee and donuts are a classic morning breakfast that so many of us crave. In fact, that craving is universal, and based in science. Researchers have found that the combination of the caffeine and glucose help rev up the brain, increasing attention and memory.
These sweet, Espresso Custard-Filled Donuts, paired with a rich White Chocolate Hazelnut Café au lait, using oat milk, make for a simple, yet satisfying, breakfast combination, perfect to get you started in the morning.
Espresso Custard-Filled Donuts
Donuts:
2-1/2 tsp active dry yeast
2/3 cup whole milk
3-1/2 cups all-purpose flour
1/3 cup sugar
2 tsp salt
3 eggs
7 tbsp unsalted butter, room temperature
For the coating, 1 cup granulated sugar
For frying, canola oil
In the bowl of an electric mixer, fitted with the dough hook (you can also prepare by mixing by hand), combine yeast and milk, and allow yeast to dissolve. Add flour, sugar, salt and eggs to yeast/milk mixture, and mix on low speed until the dough begins to come together, approximately 3 minutes.
Add butter, 1-2 Tbsp at a time, mixing after each addition, until butter is incorporated into dough. Once combined, and dough is soft, wrap dough tightly in plastic wrap and place in the refrigerator for at least 6 hours. You can leave it in the refrigerator up to 24 hours.
Once chilled, remove from refrigerator. Line a baking sheet with parchment paper lightly oiled with cooking spray, or butter, the set aside. Place the dough on a floured work surface and gently roll the dough into a 12” square, about ½” thick. Cut the dough into 9 pieces using a 3-1/2” round cutter. Transfer dough to baking sheet and cover with a lightly oiled piece of plastic wrap. Allow to rise in a warm place until they have doubled in height, about 2-3 hours.
When ready, over medium-high heat, heat oil in a large, heavy-bottomed pan with oil, around 3” deep, until it reaches 350 degrees F on a deep-fry thermometer. Meanwhile, line a baking sheet with paper towels, or place a wire rack on the sheet, for draining.
Working with 2-3 donuts at a time, place them in hot oil and fry until golden brown, 2-3 minutes. Carefully turn donuts over and fry for 2-3 minutes more. Use a slotted spoon to remove, place donuts on the lined baking sheet. Continue with the remaining dough.
Once the donuts are cool enough to handle, dredge them in the sugar and evenly coat. Return donuts to baking sheet to allow to cool for 30 minutes before filling.
While donuts are cooling, prepare the Espresso Custard filling.
To fill the donuts, poke a hole in the side of each donut, and fill with pastry cream.
Donuts are best the day they are made.
Espresso Custard
2 cups whole milk
¼ cup, plus 1/3 cup sugar
1 Tbsp freshly ground espresso powder (Get recipe here)
2 large eggs yolks
1 large egg
¼ cup cornstarch
2 Tbsp unsalted butter
1 tsp vanilla
Combine milk, ¼ cup sugar and homemade espresso powder in a medium saucepan and bring to a boil over medium heat. Meanwhile, in a separate bowl, whisk together eggs yolks, whole egg, 1/3 cup sugar, and cornstarch.
Once milk begins to boil, remove pot from heat, and ladle a small stream of milk mixture into the egg mixture, whisking vigorously to prevent the eggs from curdling. Continue to add more of the milk mixture, whisking, until about half of the milk mixture is incorporated into the eggs. Pour mixture back into sauce pan. Continue to cook whisking constantly, until it begins to thicken and have pudding consistency.
Remove from heat and add butter and vanilla, stirring to incorporate. Place in a heat-safe bowl and cover with plastic (directly on the custard) and refrigerate until mixture has cooled to at least room temperature.
We love experimenting with different flavors, and we recently discovered Korean green plum syrup, which adds a mildly sweet and sour tang to our Iced Tea.
Ingredients:
8-10 tea bags
¼ cup syrup, we like Ottogi-Cooking-Plum-Extract (found in Asian markets or Amazon)
Fill the pitcher with ice. Add a ¼ cup of plum syrup to the pitcher. Fill the water tank with fresh cold water, and place 8-10 tea bags (or your desired portion of loose tea) to the filter basket. Push the brew button, and allow the tea to brew.
We’re celebrating summer by sharing our favorite iced coffee recipes & tips.
How-to Make Coffee for Iced Coffee Beverages
Bubble Tea goes by many other names including pearl milk tea, or tapioca tea. This sweet tea-based beverage, featuring the distinctive tapioca balls and a foamy layer on top, became a worldwide sensation after emerging as a beverage in Taiwan in the ‘80s. Since then, it has inspired the creation of many different varieties of bubble tea, including those made with Matcha, fresh fruit or jelly, then served, chilled, frothed, blended into smoothies and even hot.
Here’s our version made in the Capresso Iced Tea Maker:
Ingredients
4 tbsp of loose tea leaves (or 8-10 tea bags)
¼ cup of boba tapioca pearls
Sweetener, to taste (honey, agave, etc.)
Milk, to taste (can use your choice of dairy or non-dairy milk)
Fill the water reservoir of the Ice Tea Maker. Place tea in the filter basket. Fill pitcher with ice and insert the pitcher to start brewing.
While the tea is brewing, bring a pot of water to a boil on the stovetop. Once the water is at a rolling boil, pour in ¼ cup of boba tapioca pearls and cook for five minutes. Then, drain and rinse the pearls.
Now, we’re ready to make the tea:
Place pearls in the bottom of a glass
Add sweetener of choice
Add ice cubes
Pour ice tea, leaving room on top for milk
Add milk
Stir and enjoy!
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