Vanilla Coconut Iced Coffee Pops

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.

Peanut Butter Hot Chocolate

Celebrate chocolate with our new froth Control.  We can’t get enough of this rich, creamy, frothy recipe.

froth Control PB_HC_50 PNG.png

Peanut Butter Hot Chocolate

1 serving

• 10-oz milk

• 2-oz semisweet or bittersweet chocolate chips

• 2-oz peanut butter chips (found in the baking section of most supermarkets)

Insert the frothing disk, add milk to frothing pitcher 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 indicating that it is time to add the chocolate and peanut butter chips. Remove the lid and add the chips gradually along the edge of the pitcher, away from the rotating disk. Make sure to add all of the chocolate and peanut butter chips before the illuminated light stops blinking. Replace lid and wait for the froth Control to automatically shut off. Pour into mugs and enjoy! To find out more about Capresso products, visit http://www.Capresso.com.