Select the Iced Coffee Function to initiate the brewing process
While the iced coffee is brewing, add heavy whipping cream and coconut syrup to the froth TS and select the cold foam function (snowflake icon). froth TS will automatically stop when done.
Line the glass with chocolate syrup, fill with ice and pour coffee into the glass. Pour coconut cold foam over the coffee and add your favorite toppings!
Select the Iced Coffee Function to initiate brewing process
While iced coffee is brewing, add Heavy Whipping Cream and 2 tbsp of Strawberry Syrup to the froth TS and select cold foam function (snowflake icon). froth TS will automatically stop when done.
Fill glass with ice. Pour brewed iced coffee and add Cheesecake Syrup. Stir well. Pour iced coffee into a glass filled with ice and add 2 tbsp. Stir well.
Place frothing disk into the pitcher of the Capresso froth Select and ensure it is securely snapped inside the bottom of the pitcher. Add milk and cinnamon to frothing pitcher. Place lid and press the CHOC setting. When the light blinks, remove lid and slowly add the white chocolate and sugar. Place lid and wait for frother to automatically shut off. Pour into a mug and enjoy. Feel free to garnish the top with ground cinnamon or add a cinnamon stick.
• 2 oz. hot espresso • 2⁄3 cup eggnog • 1⁄3 cup milk • Optional whipped cream and nutmeg
Directions:
Place the heating disk into the bottom of the frothing pitcher of any Capresso automatic milk frother and securely snap it in place. Add eggnog and milk. Replace lid. Push “hot” button.
Meanwhile, place warm mug under the coffee spout of any Capresso espresso machine and prepare a 2 oz. espresso.
Once the milk frother automatically shuts off, slowly pour hot eggnog mixture into espresso. If you prefer your eggnog latte sweeter, add a little sugar. Top off with whipped cream and a pinch of nutmeg.
The warm drink gets its tranquil fragrance from English breakfast tea, anise, and nutmeg.
Ingredients:
• 3 oz dark rum
• 2 tbsp dark maple syrup
• 3 tsp loose English breakfast tea
• 2 star anise
• 2 whole nutmeg
• 2 lemon wedges
• Lemon rind for garnish, if desired
Directions:
1. Fill the Capresso H2O Select with cold, filtered water. Set temperature to 190°F and push On/Off button to start heating.
2. Fill 2 tea infusers with loose tea. Set aside.
3. When heated, distribute between 2 glasses, leaving an inch of space at the top. Place a tea infuser in each glass, along with a star anise, a nutmeg ball, and a lemon wedge. Steep for 5 minutes.
4. Once steeped, remove ingredients. Divide rum and maple syrup between the 2 glasses
This ready-in-minutes milkshake takes coffee dessert drinks to a new level. This decadent dessert is sure to end your evening on a sweet note. Sip with a straw to savor.
2. Fill portafilter with 1-2 scoops of ground coffee and tamp down firmly before placing portafilter onto machine. Brew 2 shots (2 oz) of espresso, then repeat for a total of 4 oz of brewed espresso.
3. Allow espresso to cool. To expedite cooling, place in refrigerator or freezer.
4. Add cooled espresso, Bailey’s, milk, and ice cream to a blender. Blend for 30 to 60 seconds, until well combined.
5. Pour milkshake into cooled glasses. Top with whipped cream and sprinkles, if desired.
This refreshing beverage is a sweet treat that’s light on calories and added sugar. Sip slowly because the mint will invigorate you!
Ingredients:
• 16 oz unsweetened almond milk (for best results, use refrigerated milk), chilled
• ⅛ teaspoon mint extract*
• 2 tsp maple syrup
• 1 cup ice
• Fresh mint leaves, for garnish, optional
Directions:
1. Using the frothing disk of an automatic milk frother, pour milk, mint extract, and maple syrup into the pitcher. Secure lid. Turn selector dial to “COLD” and press dial to start.
2. Distribute ice into two cups. Spoon frothy milk over ice, and add remaining milk. Garnish with fresh mint, if desired.
Makes 2 servings
* It is important to use mint extract, not peppermint which is too overpowering.
Need a wake-me-up but not in the mood for a cup of Joe? Grab a fueling energy ball or two—and eat your caffeine!
Ingredients:
• West Coast Blend coffee beans, as needed
• 1 tbsp + 2 tsp flax seeds
• ¼ cup hemp seeds
• ½ cup rolled oats
• ½ cup dry-roasted unsalted almonds
• ½ cup + 2 tbsp maple almond butter
• 1 tbsp chocolate extract
• 2 tbsp + 1 tsp 100% tart cherry juice
• 3 tbsp mini dark chocolate chips
• 3 tbsp + 1 tsp cacao nibs, divided
Directions:
1. Use an Infinity or Infinity PLUS conical burr grinder to finely grind coffee beans. Measure 2 tbsp of ground coffee and place in food processor.
2. Place flax seeds in a Cool Grind blade grinder and secure lid. Hold down the safety button, processing until finely ground, and place in food processor.
3. Add hemp seeds, oats, and almonds to food processor. Process for 20 seconds.
4. Reserve 2 tbsp of oat mixture in a small bowl. Mix in 2 tsp cacao nibs and set aside.
5. Remove blade from food processor, and add almond butter, chocolate extract, and cherry juice. Stir with a spoon until well combined.
6. Fold in chocolate and remaining cacao nibs.
7. Line a baking sheet with parchment paper. With clean hands, form mixture into small balls. Roll in reserved oat mixture to coat.
8. Cover baking sheet with aluminum foil or plastic wrap, and place in the refrigerator for a few hours or overnight.
Capresso 