Blueberry Cream Fizz

2 servings

10 oz. blueberry soda

8 oz. non-fat milk

2 tsp. pure vanilla extract

Ice

Using your froth Select, place the frothing disk in the frothing pitcher and ensure it is securely snapped inside the bottom of the pitcher. Add milk and vanilla extract to frothing pitcher and select Cold froth. While machine is frothing, add 2 oz of blueberry soda directly to pitcher. Wait for frother to automatically shut off. Fill each glass with 4 oz. of blueberry soda and several ice cubes. Pour frothed milk directly over blueberry soda.

No Bake Tiramisu Bites

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. 

Coconut Boba Tea

2 cups strong freshly-brewed black tea

2/3 cup coconut milk


1 tsp vanilla extract


3/4 cup black tapioca pearls

3 tbsp honey

Instructions:

1. Brew tea in the Capresso Iced Tea Maker using approximately 6 tablespoons of loose leaf black tea. Set the Ice Tea Maker flavor enhancer all the way to the right for a stronger brew.

2. Cook tapioca pearls according to package instructions. After cooking, let the tapioca rest in cold water for about a minute. Drain tapioca pearls and mix in honey. Set aside.

3. Combine black tea, coconut milk and vanilla extract. Mix well. Stir in tapioca pearls and honey. Serve chilled over ice.

Makes 4 servings.

Capresso Iced Coffee Tips

Looking for a cool way to get your jolt of java? Try our Iced Coffee tips for a perfectly chilled cup of bold coffee that’s never watered down.

There are two simple ways to prepare flavorful iced coffee:

1)   Brew the coffee double strength and pour into a glass of ice.

2)   Prepare coffee ice cubes ahead of time and brew the coffee normal strength.

Double Strength Brewing:

For Capresso 12-cup coffee makers, place 12 scoops of ground coffee in the gold-tone filter and fill the water tank with 6 cups of water. The extra ground coffee in the filter will give the brewed coffee twice the strength, so melting ice will not water it down. Adjust coffee strength to your personal taste by adjusting the number of coffee scoops or the water quantity.

Coffee Ice Cubes:

You can make coffee iced cubes by simply filling an ice cube tray with coffee and freezing it overnight. Prepare your drip coffee as you normally would and pour coffee over the coffee ice cubes. When the ice cubes melt, they will not dilute the iced coffee flavor.

Additional Tips:

  • Always add sugar and milk to the coffee when it is still hot. The sugar will dissolve better, and the cold milk will help cool down the coffee.
  • Instead of sugar, add flavorings such as vanilla syrup, chocolate syrup, hazelnut syrup or almond extract to create a specialty iced coffee drink. The syrups will sweeten up the coffee while adding a hint of flavor. They also dissolve better in liquid than coarse sugar.
  • Try sweetened condensed milk or coconut milk for a different twist on iced coffee.
  • For even colder iced coffee, place the brewed coffee in a covered container in the refrigerator for one to two hours before serving or even overnight. This will cool down the coffee completely and help reduce ice melting inside the glass. Do not place the hot coffee carafe directly in the refrigerator as it could cause damage to the carafe.
  • Want colder iced coffee without waiting? Add coffee, milk, sugar and ice to a cocktail shaker and shake. Strain iced coffee into a glass with even more ice and server.

Capresso 12-Cup Coffee Maker

An Upgraded Classic Countertop Essential

Wake up to coffee, just the way you like it, with the Capresso 12-Cup Coffee Maker.  This new automatic drip coffee maker offers convenience and a better brew, thanks to advanced features such as an adjustable strength setting to maximize flavor according to your taste.

Choose the amount of coffee you want – up to 12 cups (60 ounces) – and then brew now or program it to brew at the time of your choice.  Multiple nozzles spray water evenly onto ground coffee to ensure full saturation for true coffee taste. 

The 24-hour clock/timer with backlit display and illuminated controls makes for simple operation.  The included GoldTone filter is easy to use and easy to clean, and it eliminates the need for paper filters.  The water level indicator takes the guesswork out of filling.

The glass carafe includes an ergonomic handle with brew-through lid and drip-free pouring spout.  Drip stop allows you to interrupt the brewing cycle to pour a cup, so you don’t have to wait. 

The coated, non-stick warming plate will keep a carafe of coffee warm for up to two hours.  Auto shut-off after two hours adds safety and convenience.

On trend for style, the Capresso 12-Cup Coffee Maker (#416.05) comes in stainless steel with black accents, and has a one-year limited warranty. 

Capresso offers innovative coffeemakers, espresso machines, grinders and other kitchen electrics for those who want the best.  For more information, visit capresso.com.

Vanilla Coconut Iced Coffee Pops

12 oz chilled coffee


14 oz full fat coconut milk

1/4 cup honey


2 tsp vanilla extract

Instructions

1.With the Capresso SG300, fill the GoldTone filter with freshly ground coffee, and use half the amount of water during brewing for stronger coffee. Refrigerate overnight.

2. Blend all ingredients together in blender until smooth.

3. Pour the mixture into popsicle molds and insert the sticks. Freeze for a minimum of 6 hours.

Bean Sprout Salad

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.

31_JulyBeanSproutSalad

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.

Vanilla Coconut Iced Coffee

Capresso_Summer2020-23

Ingredients (Serves 1)

4 oz espresso

2 tsp vanilla syrup

1/2 cup unsweetened coconut milk

ice

Instructions:

  1. Use the EC Select to brew espresso according to instructions.
  2. Froth coconut milk and vanilla syrup in the Froth Select on the cold setting.
  3. Fill a tall glass with ice
  4. Pour espresso over ice.
  5. Top with frothed vanilla coconut milk

 

White Chocolate Hazelnut Café au lait with Oat Milk

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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.

 

Homemade Espresso Powder

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.

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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.