Did you know the Capresso Cool Grind can be used to grind more than coffee beans? Use it to grind your own blend of herbs or spices for a unique cup of morning tea.




2 servings

–       2 tablespoons fresh rosemary

–       ½ small lemon, sliced

–       48 oz. water

Fill your teaC100 with water, select the Black Tea setting and push the power button. Once the teaC100 has automatically turned off, pour water into teakettle. In your Cool Grind, pulse rosemary until roughly chopped. Place rosemary into tea infuser and add lemon. Place tea infuser into teakettle and infuse for 5 minutes, or to personal taste.

Experiment with your own flavor combinations.

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Chai Tea Poached Fruit

Autumn is so close that we can smell it.  Fill your kitchen with the aroma of spice and make Chai Tea Poached Fruit. Use the Capresso teaC100 to prepare this recipe – ideal for a sweet snack or delectable dessert.

Chai Tea Poached Fruit

Chai Tea Poached Fruit

4 servings


–       2 yellow peaches

–       2 Bosc pears

–       5 Chai Tea bags, we used Stash Tea

–       48 oz. water

–       ⅓ cup sugar

–       ½ teaspoon vanilla extract


Wash, peel, half and core fruit, then place in a shallow pot. Fill teaC100 with water, select the Black Tea setting and press the power button. Once water reaches a boil, pour over the fruit into the pot. Add sugar, tea bags, and vanilla extract to the pot, then stir. Let sit for 5 minutes. Turn stove on to medium heat to bring to a simmer. Do not remove the tea bags. Simmer for 15-20 minutes, or until fruit is just tender. Let fruit cool in liquid and then serve at room temperature – enjoy by itself or spoon over vanilla ice cream.


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Slow Poached Eggs made with help from the Capresso H2O PRO

Looking for a new way to use your Capresso H2O PRO? Try boiling water to poach eggs for breakfast. The water kettle is safer and more energy-efficient than heating water on your stove.

 Boiled eggs 1

Boiled egg 2

Fill your H2O PRO Water Kettle with water and set temperature to 212°F. While water is reaching a boil, carefully crack the eggs into silicone baking cups.  Place the baking cups into a shallow pan.  Pour the water from the water kettle into the pan, being careful not to get any water into the baking cups.  Cover the pan with foil and let sit for 20-30 minutes.  When eggs are done cooking, use a butter knife to separate the poached egg at the edge of the cup and invert over toast.  Serve and enjoy!


*Eggs taste better when cooked longer on a slower temperature.  This method will take 2-3 times longer than normal stovetop cooking time but with minimal electricity. Yolks should run when broken.

For more information on the Capresso H2O PRO Water Kettle, visit

Thai Iced Coffee

We’ve shown you how to make Thai Iced Tea, but have you ever prepared Thai Iced Coffee?  Try this refreshing drink – you’re in for a sweet treat.

Thai Iced Coffee

Thai Iced Coffee
2 servings

– 10-12 tablespoons ground coffee
– 16 ounces water
– 4-6 tablespoons Eagle Brand sweetened condensed milk (to taste)
– ¼ cup Carnation evaporated milk
– Ice cubes

Fill the water tank with only 16 ounces of water and place water tank back onto your Coffee à la Carte. Add ground coffee to black coffee filter. Attach black coffee filter onto the brewing unit and insert brewing unit with filter into the Coffee à la Carte. Remove drip tray and place coffee carafe onto heating plate. Press the carafe button to begin brewing. Once machine has stopped brewing, pour coffee into a container (with spout) for mixing.  Add sweetened condensed milk and stir well until dissolved. Refrigerate until cool. To serve, place ice cubes into the bottom of each glass and pour coffee mixture over the top.  Top with evaporated milk.  Enjoy!

Serve Thai Iced Coffee as-is, or with a shot of Cointreau, Bailey’s or Kahlua.

For more information on the Capresso Coffee à la Carte, visit