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. 

Butterfly Tea Latte

1 serving

– 2 tsp butterfly pea tea

– 4 ounces of milk

– 1 tsp honey

– 1 shot of espresso

First heat water in your Capresso Pour-Over-Kettle to 185F.  Place 2 tsp of butterfly pea tea into your tea infuser and set inside your tea cup.  Pour the hot water over the tea and steep for 3-4 minutes before removing the tea infuser.  Meanwhile, pour 4 ounces of milk into Capresso froth Max and press the HOT button.  Once the frother has automatically shut off, add honey to your tea, pour in your shot of espresso and pour frothed milk over your blue tea watching the colors unfold. 

Vegan Hot Chocolate

Enjoy our decadent plant-based hot chocolate. Use your froth Select  to create this creamy and rich vegan recipe. 

Vegan Hot Chocolate

1 serving

  • 1 cup oat milk
  • ¼ cup coconut cream (full fat)
  • ¼ cup dairy free chocolate chips
  • 1 tbspbrown sugar
  • 2 tbsp dairy-free whipped cream (optional)

Add in your oat milk, brown sugar and coconut cream to your froth Select bowl. Insert the frothing disk, and choose the CHOC setting. Start the cycle by pressing the center of the selector dial. After a few minutes, the illuminated light around the selector dial will start to blink, remove lid. Add chocolate chips, replace lid, and wait for the froth Select to automatically shut off. Pour into mugs, and top with dairy-free whipped cream. Enjoy!

Cherry Iced Tea Spheres with Prosecco

This cherry iced tea with prosecco is the perfect way to bring in the new year.


  • 8 black tea bags
  • 1 cup of cherry juice
  • 1 bottle prosecco 

Fill your  Iced Tea Maker with 1 cup of cherry juice then fill with ice. Fill the water tank with fresh cold water and place 8 bags of black tea (or your desired portion of loose tea) to the filter basket. Push the brew button, and allow the tea to brew. 

Once brewing is complete, pour cherry iced tea into an ice sphere mold (or your favorite ice mold shape) and place in freezer.  Allow to fully freeze for 24 hours before unmolding.  Once cherry iced tea spheres are fully frozen, remove and place one sphere into each glass. Top with prosecco and serve.  As the cherry iced tea sphere melts, it will infuse your prosecco with a festive color and delicious flavor. 

Recipe can be made using non-alcoholic sparkling cider.

Spiced Coffee


  • Pinch of ground cinnamon
  • Pinch of ground cloves
  • 2 tsp orange marmalade


Using the Capresso 5-Cup Mini Drip, place a pinch of ground cinnamon and ground cloves into the filter basket to brew with the ground coffee.  Once brewing is complete, stir in a teaspoon of orange marmalade into each cup.

*Recipe can be doubled for 10-12 cup coffee makers.

Halva Hot Chocolate


  • 10 oz almond milk
  • 1.5 oz dark chocolate chips
  • 2 oz halva, chopped into small pieces  
  • ¼ tsp ground cinnamon 


Insert the heating disk, add almond milk to frothing pitcher and choose the CHOC setting on your froth Select. Start the cycle by pressing the center of the Selector dial. After a few minutes the illuminated light around the selector dial will start to blink, remove the lid, add chocolate chips, chopped halva and cinnamon. Replace lid and wait for the frother to automatically shut off. Pour into glasses, and enjoy.

Coffee Granola


3.5 cups old fashioned rolled oats

1/3 cup chopped raw pecans

1/4 cup flax meal

1/4 cup freshly ground coffee using the Capresso Grind Select

1/3 cup pitted chopped Medjool dates 

1/4 cup almond butter

1/2 cup brown rice syrup 

1 tbsp vanilla extract

1/2 tsp sea salt

3 tbsp water to thin recipe



1. Preheat oven to 325 degrees F.

2. Grind coffee beans using the Capresso Grind Select.

3. Combine oats, pecans, flax meal, dates and freshly ground coffee in a mixing bowl

4. In a small pot on the stove over medium low heat, combine the almond butter, brown rice syrup, vanilla extract, salt, and water. Whisk until smooth. Water can be added to thin out mixture so it is pourable.

5. Pour almond butter mixture over oats mixture. Stir well to ensure all ingredients are combined.

6. Spread mixture in an even layer on a rimmed baking sheet. Try to avoid too much space between ingredients so granola has the opportunity to adhere properly.

7. Bake for 25-27 minutes, shake pan and flip mixture as best as possible half way through baking. Mixture will continue to set after baking sheet is removed from the oven.

8. Let cool. Store any leftovers in airtight container for 3-4 days. 

Blueberry Cream Fizz

2 servings

10 oz. blueberry soda

8 oz. non-fat milk

2 tsp. pure vanilla extract


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 


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


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.