category food

FROZEN CARAMEL LATTE

This creamy, frothy espresso treat is sure to wake you up and put a smile on your face any time of day. Sweet caramel sauce and a generous swirl of whipped cream make this frozen latte absolutely irresistible.

PREP TIME: 10 MINUTE
SERVING: 1
BEST COFFEE: NORUMBEGA ITALIAN ESPRESSO

  • 3 fluid ounces brewed espresso
  • 1 tablespoon caramel sauce
  • 2 tablespoons white sugar
  • ¾ cup milk
  • 1 ½ cups ice cubes
  • 2 tablespoons whipped cream

Place the espresso, caramel sauce, and sugar into a blender pitcher. Blend on high until the caramel and sugar dissolve into the espresso. Pour in the milk and add the ice; continue blending until smooth and frothy. Top with whipped cream to serve.

May 07, 2016

TOASTED COCONUT BLISS

Have you tried our new desserts yet? Our deliciously smooth Toasted Coconut Ice Cream is vegan, sugar and dairy free but full of taste.

PREP TIME: 10 MINUTE
SERVING: 1
BEST COFFEE: AREA CODE 207

  • 3 fluid ounces brewed espresso
  • 1 tablespoon caramel sauce
  • 2 tablespoons white sugar
  • ¾ cup milk
  • 1 ½ cups ice cubes
  • 2 tablespoons whipped cream

Place the espresso, caramel sauce, and sugar into a blender pitcher. Blend on high until the caramel and sugar dissolve into the espresso. Pour in the milk and add the ice; continue blending until smooth and frothy. Top with whipped cream to serve.

May 03, 2016

HOT CHOCOLATE ORANGE

Have you tried our new desserts yet? Our deliciously smooth Toasted Coconut Ice Cream is vegan, sugar and dairy free but full of taste.

PREP TIME: 10 MINUTE
SERVING: 1
BEST COFFEE: AREA CODE 207

  • 3 fluid ounces brewed espresso
  • 1 tablespoon caramel sauce
  • 2 tablespoons white sugar
  • ¾ cup milk
  • 1 ½ cups ice cubes
  • 2 tablespoons whipped cream

Place the espresso, caramel sauce, and sugar into a blender pitcher. Blend on high until the caramel and sugar dissolve into the espresso. Pour in the milk and add the ice; continue blending until smooth and frothy. Top with whipped cream to serve.

Apr 17, 2016