Place frothing disk into the pitcher of the Capresso froth Select and ensure it is securely snapped inside the bottom of the pitcher. Add milk and cinnamon to frothing pitcher. Place lid and press the CHOC setting. When the light blinks, remove lid and slowly add the white chocolate and sugar. Place lid and wait for frother to automatically shut off. Pour into a mug and enjoy. Feel free to garnish the top with ground cinnamon or add a cinnamon stick.
The warm drink gets its tranquil fragrance from English breakfast tea, anise, and nutmeg.
Ingredients:
• 3 oz dark rum
• 2 tbsp dark maple syrup
• 3 tsp loose English breakfast tea
• 2 star anise
• 2 whole nutmeg
• 2 lemon wedges
• Lemon rind for garnish, if desired
Directions:
1. Fill the Capresso H2O Select with cold, filtered water. Set temperature to 190°F and push On/Off button to start heating.
2. Fill 2 tea infusers with loose tea. Set aside.
3. When heated, distribute between 2 glasses, leaving an inch of space at the top. Place a tea infuser in each glass, along with a star anise, a nutmeg ball, and a lemon wedge. Steep for 5 minutes.
4. Once steeped, remove ingredients. Divide rum and maple syrup between the 2 glasses
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.
This refreshing beverage is a sweet treat that’s light on calories and added sugar. Sip slowly because the mint will invigorate you!
Ingredients:
• 16 oz unsweetened almond milk (for best results, use refrigerated milk), chilled
• ⅛ teaspoon mint extract*
• 2 tsp maple syrup
• 1 cup ice
• Fresh mint leaves, for garnish, optional
Directions:
1. Using the frothing disk of an automatic milk frother, pour milk, mint extract, and maple syrup into the pitcher. Secure lid. Turn selector dial to “COLD” and press dial to start.
2. Distribute ice into two cups. Spoon frothy milk over ice, and add remaining milk. Garnish with fresh mint, if desired.
Makes 2 servings
* It is important to use mint extract, not peppermint which is too overpowering.
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.
Cold is hot this season. Spice up your get-togethers and soothe your winter blues with our Orange Pomegranate Iced Tea. Filled with cinnamon, pomegranate and orange, it makes for the perfect winter drink.
Orange Pomegranate Iced Tea
8 orange pekoe tea bags
½ cup pomegranate juice
cinnamon sticks
2 medium sized oranges, unpeeled, sliced
sugar, to taste
whole cloves, to garnish
Fill the pitcher with ice, cinnamon sticks and sliced oranges. Save some of the sliced oranges and cinnamon sticks to garnish. Fill the water tank with fresh cold water, and place 8 bags of orange pekoe 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 the ½ cup of pomegranate juice, and sugar to taste, into the pitcher and stir. Pour into tall serving glasses and garnish with orange slices, cinnamon sticks, the cloves, or even pomegranate seeds, and enjoy!
To find out more about Capresso products, visit www.capresso.com
Celebrate chocolate with our new froth Control. We can’t get enough of this rich, creamy, frothy recipe.
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.
Fall’s favorite flavor. Use your froth MAX to create this ultimate holiday treat.
Pumpkin Spice Hot Chocolate
2 servings
8-oz. milk
¼ cup freshly grated chocolate
2-3 tbsp. of your favorite pumpkin spice syrup, to taste
Whipped cream, to taste
Add milk to your froth MAX. Place lid and press the Hot froth button. After about 90 seconds, remove frother lid and add freshly grated chocolate shavings and syrup to taste. Replace lid and wait for frother to automatically shut off. Serve in mugs and top with whipped cream. Enjoy!
Make these coffee ice cubes simply by filling an ice cube tray with coffee from your SG220 and freezing it over night. Prepare coffee as you normally would and pour over the coffee ice cubes. When the ice cubes melt, they won’t dilute the iced coffee flavor. If you prefer, you can also pour milk or creamer over the coffee ice cubes for a refreshing treat.
capressoblog.com 