Ingredients:
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:
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.
2 servings
10 oz. blueberry soda
8 oz. non-fat milk
2 tsp. pure vanilla extract
Ice
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.
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
Instructions:
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.
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
Instructions:
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.
An Upgraded Classic Countertop Essential
Wake up to coffee, just the way you like it, with the Capresso 12-Cup Coffee Maker. This new automatic drip coffee maker offers convenience and a better brew, thanks to advanced features such as an adjustable strength setting to maximize flavor according to your taste.
Choose the amount of coffee you want – up to 12 cups (60 ounces) – and then brew now or program it to brew at the time of your choice. Multiple nozzles spray water evenly onto ground coffee to ensure full saturation for true coffee taste.
The 24-hour clock/timer with backlit display and illuminated controls makes for simple operation. The included GoldTone filter is easy to use and easy to clean, and it eliminates the need for paper filters. The water level indicator takes the guesswork out of filling.
The glass carafe includes an ergonomic handle with brew-through lid and drip-free pouring spout. Drip stop allows you to interrupt the brewing cycle to pour a cup, so you don’t have to wait.
The coated, non-stick warming plate will keep a carafe of coffee warm for up to two hours. Auto shut-off after two hours adds safety and convenience.
On trend for style, the Capresso 12-Cup Coffee Maker (#416.05) comes in stainless steel with black accents, and has a one-year limited warranty.
Capresso offers innovative coffeemakers, espresso machines, grinders and other kitchen electrics for those who want the best. For more information, visit capresso.com.
12 oz chilled coffee
14 oz full fat coconut milk
1/4 cup honey
2 tsp vanilla extract
Instructions
1.With the Capresso SG300, fill the GoldTone filter with freshly ground coffee, and use half the amount of water during brewing for stronger coffee. Refrigerate overnight.
2. Blend all ingredients together in blender until smooth.
3. Pour the mixture into popsicle molds and insert the sticks. Freeze for a minimum of 6 hours.
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.
Pour dressing over bean sprouts. Mix thoroughly.
Now, ready to serve and enjoy.
Ingredients (Serves 1)
4 oz espresso
2 tsp vanilla syrup
1/2 cup unsweetened coconut milk
ice
Instructions:
Capresso 