• 2 oz. hot espresso • 2⁄3 cup eggnog • 1⁄3 cup milk • Optional whipped cream and nutmeg
Directions:
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.
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.
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.
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!
Ingredients:
• 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
Directions:
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.
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.
Ingredients:
• 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
Directions:
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.
What makes a perfect espresso? It has to be hot, with rich, concentrated coffee flavor and a thin layer of foamy crema on top. It’s easier than ever to bring espresso perfection into your home with the Capresso Ultima PRO.
The Ultima PRO makes it easy to brew delicious espresso and cappuccinos. Here are some of its advantages:
15-bar pump that provides optimal pressure for rich crema, the thin layer of foam that is the mark of a perfectly brewed espresso.
Illuminated buttons that are easy to program for one or two espressos.
The high-pressure frother is ideal for preparing cappuccinos and other specialties, while the hot water function can deliver hot water for Americanos or tea.
34 oz. removable water tank for added convenience.
The Capresso Ultima PRO has an actual retail price of $199.99 and is now at www.capresso.com.
Create a café at home with the new Capresso Café PRO, a professional-style espresso and cappuccino machine with heavy-duty stainless steel construction.
Advantages are:
An advanced pump boiler system for faster, more consistent results
State-of-the-art boiler that increases brewing pressure and temperature stability
Two heavy-duty espresso filters that let you choose your favorite brewing style
15 bar pump for optimal pressure for rich crema
Commercial style power frother for perfectly foamed or steamed milk for delicious cappuccinos and lattes
42-oz, removable water container
Large, integrated cup warming tray
The Capresso Café PRO has an actual retail price of $299.99 and is now at www.capresso.com.
Tis’ the season for eggnog! Melt away the chill of winter and celebrate National Eggnog Month with a frothy twist on the holiday classic. Creamy, hot and delicious, this Eggnog Steamer recipe is certain to put you in good spirits.
Eggnog Steamer
1 serving (8 ounces)
4 ounces of your favorite eggnog (we used a non-alcoholic version, but adults over the age of 21 can choose a more “festive” variety)
4 ounces skim milk
Whipped cream
Freshly ground nutmeg
Place the frothing disk in your Froth Select and ensure it is securely snapped inside the bottom of the pitcher. Add skim milk and eggnog into the frothing pitcher. Place lid and press the “Hot” button. Once the cycle is complete, pour into a serving glass. Top with whipped cream, ground nutmeg, and enjoy!
Tip: A little nutmeg goes a long way, but just a pinch will add great flavor! Use freshly ground nutmeg when possible.
Skip the coffee shop line and recreate this special holiday treat at home. Full of warm winter flavors, our Gingerbread Latte recipe is the perfect beverage for a cold day. Enjoy with cookies for an extra holiday touch!
Gingerbread Latte
1 serving
1 shot of espresso (approx. 2 ounces)
3-4 ounces cold milk
½ teaspoon of ground cinnamon
½ teaspoon of ground ginger
1 teaspoon of sugar
1 tablespoon of molasses
1-2 gingersnap cookies for garnish or dunking!
Using your Capresso Espresso & Cappuccino machine, pull one long shot of espresso (approximately 2 ounces). Combine the espresso, cinnamon, ginger, molasses and sugar in a large mug or latte cup and stir well with a small fork.
Next, pour 3-4 oz. of cold milk into your Capresso frothing pitcher and use the steam wand to froth or steam the milk to your liking. Once the milk is ready, pour on top of the espresso mixture and stir.
Garnish with a crumbled ginger snap cookie. We also recommend an extra ginger snap for dunking – YUM!
Find out more about what you’re brewing in your Capresso machines every morning with these fun facts about coffee and tea!
1) A coffee plant can live up to 200 years. When sprouting, the top of the plant looks like a little seed, which grows into a bushy plant that can live for two centuries. – Via Huffington Post
2) Approximately 85% of tea consumed in America is iced. – Via TeaUsa.com
3) Any type of coffee roast can be used to make an espresso; the grind size and preparation are what makes it an espresso. – Capresso Espresso Facts
5) There are two primary types of coffee cultivated for drinking: Arabica and Robusta. – Via Good Housekeeping
6) To extract the best taste from your tea start every time with fresh, cold filtered water. Never re-boil water that has been left in the kettle as the taste could be stale or flat. – Capresso Guide to Steeping Tea
7) In 2014, Americans consumed over 80 billion servings of tea, or more than 3.60 billion gallons. – Via TeaUsa.com
8) Used tealeaves are good for growing roses and ferns, and can be used to help lower the soil’s pH. For more on Tea in the Garden, view our blog post here.
Is your Capresso coffee grinder part of your daily routine? Show it some TLC with our new Capresso CleanGrind. It makes it easy to keep your coffee grinder clean, so you can enjoy the freshest tasting cup!
Did you know: Coffee residue and oil buildup can decrease your grinder’s performance and result in a poor tasting brew.
The new Capresso Clean Grind removes any stale coffee residues or oils that can build up in your machine with consistent usage.
Made from natural ingredients, Clean Grind can be used once a month to keep your grinder in top condition, or when switching between flavored and non-flavored beans.
Great for conical burr grinders, disk burr grinders and blade grinders.
Capresso Clean Grind has an actual price of $12, and is available at www.Capresso.com.
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