Ingredients:

• 1 cup + 2 tbsp unsalted butter 

• 2 cups dark chocolate chips 

• 1.5 cups cocoa powder

• 2 tbsp freshly ground espresso (recipe for Homemade Espresso 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 

Instructions:

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. 

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. 

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!

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

Ingredients

• 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.

Ingredients:

• 5 tbsp Capresso East Coast Blend

• Pinch of ground cinnamon

• Pinch of ground cloves

• 2 tsp orange marmalade

Instructions:

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.

Ingredients:

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

Instructions:

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.

Ingredients:

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

 

Instructions:

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.