Cinnamon White Hot Chocolate


–       8 ounces milk

–       Pinch of ground cinnamon

–       ½ cup white chocolate chips or chunks

–       1 tsp fine white sugar

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.

Makes 1 serving

Eggnog Latte


• 2 oz. hot espresso
• 2⁄3 cup eggnog
• 1⁄3 cup milk
• Optional whipped cream and nutmeg


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.

Makes 1 serving

Tea-Infused Hot Toddy

The warm drink gets its tranquil fragrance from English breakfast tea, anise, and nutmeg.


• 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


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

5. Garnish with lemon peel, if desired.

Makes 2 servings

Bailey’s Espresso Milkshake

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.


• ⅔ oz finely ground coffee beans

• ½ cup low-fat milk

• 3 oz Bailey’s Irish Cream, chilled

• 3 cups vanilla bean ice cream

• Whipped cream to taste, optional

• Sprinkles to taste, optional


1. Freshly grind coffee beans using a conical burr grinder on a fine setting.

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.

Makes 4 servings

Iced Mint Cooler

This refreshing beverage is a sweet treat that’s light on calories and added sugar. Sip slowly because the mint will invigorate you!


• 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


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.

Espresso Flax Seed Energy Balls

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!


• 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


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.

Makes 28 balls

Espresso Dark Chocolate Chip Muffins

These energizing dark muffins are bursting with dark chocolate delight. Pair one with an espresso or latte for the perfect morning wake-up or snack.


• East Coast Blend coffee beans, as needed

• 1 ½ cups all-purpose flour (or gluten-free all-purpose flour, if needed)

• ½ cup cane sugar

• ¼ cup packed brown sugar

• ¾ tsp baking powder

• ¾ tsp baking soda

• ¼ tsp kosher salt

• ¼ tsp ground nutmeg

• 2 eggs, beaten

• 1 cup sour cream

• ¼ cup + 1 tbsp unsalted butter, melted

• 1 tsp vanilla extract

• 1 cup dark chocolate chips

• Cooking spray


1. Preheat oven to 350°F.

2. Use a conical burr grinder to finely grind coffee beans. Measure 2 ½ tbsp of ground coffee and place in a large mixing bowl.

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.

Makes 18 muffins

Coffee Mocktail

Mocktails can be a fun alternative if you are trying to cut down on drinking, are the designated driver or simply don’t drink. This coffee mocktail recipe pairs espresso and tonic together to give an interesting depth and acidity to separate it from other mixed drinks.

Additionally, if you prefer a spiked version, this recipe makes for the perfect cocktail base for a shot of vodka.


1 shot of espresso

5-6 oz of Qmixers Spectacular Tonic Water

1/2 TBSP Simple Syrup

1 lemon



Brew one shot of espresso with any Capresso espresso machine. Pour the espresso into a glass over ice and add in your tonic water and simple syrup. Slowly stir until all ingredients are combined. Garnish the glass with the peel from one lemon. Lastly, enjoy.

Golden Milk Latte

Turmeric transforms this latte into a spicy treat, with notes of sweetness from added honey.  A distinctive plant of the ginger family, turmeric is a known super food with anti-inflammatory and antioxidant properties. Enjoy our bright turmeric latte recipe and let us know what you think.


  • 1 cup almond milk
  • ½ tsp. turmeric
  • 1 tsp. honey
  • Pinch of cinnamon


Pour almond milk into the pitcher of the froth MAX, and press the “hot” button. Once the frother starts mixing add the turmeric and honey and place the lid on top of the pitcher. When the frother automatically shuts off, pour the golden milk into a glass.  Garnish top with a pinch of ground cinnamon.  Enjoy!

Please note that the turmeric may discolor the clear pitcher. We recommend thoroughly washing it immediately after use with warm soapy water.

Peanut Butter Espresso Bars


  • 1 cup + 2 tbsp unsalted butter 
  • 2 cups dark chocolate chips 
  • 1.5 cups cocoa powder
  • 1.5 cups granulated sugar 
  • 5 eggs
  • 1 1/4 cup all-purpose flour 
  • 1/4 cup melted coconut oil
  • 1 tsp Salt
  • 1 cup softened peanut butter 
  • 1/4 cup powdered sugar 


1. Preheat oven to 350 degrees Fahrenheit. Line 9×13” baking pan with parchment paper.

2. Over low heat melt butter and chocolate chips. When melted, mix in espresso powder.

3. Sift cocoa powder into chocolate mixture.

4. In a separate mixing bowl, whisk flower and salt together. Set aside.

5. With a handheld or upright mixer in a separate mixing bowl, combine together eggs and sugar until smooth, about 5 minutes. Add coconut oil and mix thoroughly.

6. Fold flour mixture into egg and sugar mixture.

7. Add chocolate mixture into flour and egg mixture.

8. In a small bowl, combine powdered sugar and softened peanut butter until smooth.

9. Evenly spread chocolate batter in baking pan

10. Spoon peanut butter mixture onto chocolate batter and marble with a butter knife.

11. Bake for 30 minutes. Let cool before cutting into squares.