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.

A Classic Breakfast: Coffee and Donuts

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.

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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.

 

 

Fun Facts About Coffee & Tea

Find out more about what you’re brewing in your Capresso machines every morning with these fun facts about coffee and tea!

 

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1) A coffee plant can live up to 200 years. When sprouting, the top of the plant looks like a little seed, which grows into a bushy plant that can live for two centuries. – Via Huffington Post

2) Approximately 85% of tea consumed in America is iced. – Via TeaUsa.com

3) Any type of coffee roast can be used to make an espresso; the grind size and preparation are what makes it an espresso. – Capresso Espresso Facts

4) Espresso has 1/3 less caffeine than drip coffee. – Capresso Espresso Facts

5) There are two primary types of coffee cultivated for drinking: Arabica and Robusta. – Via Good Housekeeping

6) To extract the best taste from your tea start every time with fresh, cold filtered water. Never re-boil water that has been left in the kettle as the taste could be stale or flat. – Capresso Guide to Steeping Tea

7) In 2014, Americans consumed over 80 billion servings of tea, or more than 3.60 billion gallons. – Via TeaUsa.com

8) Used tealeaves are good for growing roses and ferns, and can be used to help lower the soil’s pH. For more on Tea in the Garden, view our blog post here.

 

To find out more about Capresso, visit www.Capresso.com.

Capresso Clean Grind

Is your Capresso coffee grinder part of your daily routine? Show it some TLC with our new Capresso CleanGrind. It makes it easy to keep your coffee grinder clean, so you can enjoy the freshest tasting cup!

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Did you know: Coffee residue and oil buildup can decrease your grinder’s performance and result in a poor tasting brew.

  • The new Capresso Clean Grind removes any stale coffee residues or oils that can build up in your machine with consistent usage.
  • Made from natural ingredients, Clean Grind can be used once a month to keep your grinder in top condition, or when switching between flavored and non-flavored beans.
  • Great for conical burr grinders, disk burr grinders and blade grinders.

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Capresso Clean Grind has an actual price of $12, and is available at www.Capresso.com.

Grilling & Coffee

Summertime and the grillin’s easy. Coffee is the best pick-me-up in the morning, but have you ever thought about using it as a spice rub for your favorite meat? Fire up your grill! We’ve gathered some great recipes that use our favorite ingredient – coffee!

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Capresso grinders are great to finely grind beans for these recipes. Have you cooked with coffee before? What’s your favorite recipe?

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Coffee Rubbed Rib-Eye from Food Network.

Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce from Epicurious.

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                      Coffee Rub from Eating Well.              Barbecue: Coffee-Rubbed Ribs from SeriousEats.

 

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Capresso Coffee Spice Rub

 

Happy Grilling! To find out more about Capresso, visit www.Capresso.com.

Coffee Around The World

Coffee is loved all around the world, but you may be surprised by how people take it. From Italian Marocchino to traditional Irish coffee, bring your cup on a tour to see how five places around the world enjoy their coffee. Let us know if you’ve tried any of these: We’d love to hear your favorite spins on the caffeinated classic.

Café de Olla, Mexico

Ingredients: Cinnamon Stick, Water, Piloncillo*, Coffee

  • Traditionally prepared in a clay pot. In a saucepan, combine water, 1 cup ground coffee, 5 oz Piloncillo and a cinnamon stick. Stir and bring to a slow boil. Remove and let steep for 5-10 minutes. Strain coffee out of the pan through a filter.
  • *Piloncillo is unrefined pure cane sugar, shaped into the form of cones.

Marocchino, Italy

Ingredients: Milk, Espresso, Cocoa Powder

  • Espresso is Italy’s go-to when it comes to coffee. Pull a shot of espresso, add milk and top with cocoa powder.

Mazagran, Portugal

Ingredients: Cold Coffee, Sugar, Lemons, Ice

  • Add ½ cup of fresh lemon juice to coffee (sugar to taste), and serve over ice.

Irish Coffee, Ireland

Ingredients: Coffee, Whiskey, Sugar, Whipped Cream

  • Coffee meets cocktail. Add 1 tsp of sugar and 1 shot of whiskey to hot coffee and stir. Float whipped cream lightly on top.

Flat White, Australia/ New Zealand

Ingredients: Steamed Milk, Espresso

  • Invented in Australia, pour steamed milk over 1-2 shots of espresso.

Frappé, Greece

Ingredients: Instant Coffee, Sugar, Water, Hand Mixe

  • A frothy iced drink made with instant coffee. Combine 1 tsp of instant coffee, 1 tsp sugar, and a splash of water in a glass. Using a hand mixer (or your Capresso frother), mix together. Add ice cubes and cold water.

 

To find out more about Capresso, visit www.Capresso.com.

Convenience Breakthrough: The New Capresso Ceramic Burr Grinder

For those who crave the rich coffee taste that can only come from brewing with freshly ground beans, Capresso presents its first ceramic coffee grinder.

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The Capresso Ceramic Burr Grinder offers precision grinding and added convenience features, such as easy-to-read measurement marks on the bean container that allow you to measure the exact amount of coffee needed. Grinding just what you need, and never too much, ensures fresh coffee taste every time.

Its grind selector offers 17 grind settings, making it ideal for a variety of brewing methods, including espresso machines, drip coffee makers, French press, pour-over methods and more.

The top ceramic burr can be removed, making it east to clean. A cleaning brush is conveniently stored in the back of the unit.

It features auto safety shut-off, which is activated when either the top bean hopper or bottom container is removed.

The Capresso Ceramic Burr Grinder, with an actual retail price of $59.99, is available at specialty and online retailers, including Capresso.com.