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.
3. Add flour, sugar, baking powder, baking soda, salt, and nutmeg to mixing bowl; mix well.
4. In a separate mixing bowl, combine eggs, sour cream, butter, and vanilla extract; mix well.
5. Stir wet ingredients into dry ingredients until just moistened. Do not over mix. Fold in chocolate chips.
6. Spray nonstick muffin cups with cooking spray. Fill each muffin cup halfway to three quarters full. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool for a few minutes, then transfer to a wire rack to further cool.
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.
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.
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.
Capresso 