RECIPE BOOK

Mothers Day Recipes

Coconut Vanilla Cream

Ingredients

Directions

  • Add 1 tablespoon of brown sugar into a large mug
  • Brew or pour 6-8 ounces of Green Mountain Coffee® Island Coconut® into the mug
  • Add ½ - 1 teaspoon of pure vanilla extract to taste
  • Stir
  • Pour 2 teaspoons of heavy cream over the backside of a spoon into the mug creating a layered effect or top with whipped cream

Tip

    Do not stir again after adding the heavy cream or whipped cream. Sip the coffee through the cream and transport your senses!
K-Cup Recipe
Coffee Cake Recipe
Keurig Brewer Recipe

Tully’s® Coffee Coffee Cake

Ingredients

Streusel:

  • ¾ cup sugar
  • 1 teaspoon cinnamon
  • ¾ cup walnuts or pecans

Cake:

  • 3 ⅓ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons salt
  • 2 teaspoons pure vanilla extract
  • 6 ounces Tully’s® Italian Roast, cold
  • ¾ cup sour cream
  • 12 tablespoons (1 ½ sticks) unsalted butter, softened
  • 1 ¾ cups sugar
  • 3 large eggs

Glaze:

Directions

  • Brew 8 ounces Tully’s® Italian Roast (available in bags, K-Cup® and Vue® packs). Place in refrigerator to cool for at least 2 hours prior to using.
  • Preheat oven to 350° F.
  • Butter and flour either a Bundt pan or a 13x9 inch baking pan. Set aside.
  • Prepare streusel. Finely chop nuts, and then combine with sugar and cinnamon. Set aside for later use.
  • Prepare dry ingredients of cake. Combine flour, baking powder, baking soda, and salt in a large mixing bowl. Mix well. Set aside.
  • In a separate bowl prepare, combine 6 ounces cold Tully’s® Italian Roast, vanilla, and sour cream. Whisk. Set aside.
  • In a separate bowl, beat together the softened butter and 1 ¾ cups sugar until fluffy and light. If using a standing mixer, beat on medium for about 5 minutes. If using a hand mixer, beat on medium for about 10 minutes. Then, mix in 1 egg at a time on the low setting.
  • Combine the coffee, vanilla, and sour cream mixture (previously set aside) with the butter, sugar, and egg mixture.
  • Combine wet and dry ingredients in the following manner, stirring after each step. Combine ⅓ of dry mix with ½ wet mix and stir. Add ⅓ dry mix and remaining wet mix and stir. Add the remaining dry mix and stir. Scrape down the sides of the bowl to ensure the batter is well mixed.
  • Pour half of the batter into your Bundt pan or baking pan. Add all of the streusel mixture, spread in an even layer. Top with remaining batter.
  • Bake at 350° for about 60 - 70 minutes, until golden brown and the cake begins to pull away from sides of pan, and a knife or skewer, once inserted, comes out cleanly.
  • Transfer cake to a wire rack to cool for about 10 minutes. Then, if using a Bundt pan, invert cake onto rack or a serving plate; carefully remove pan (gently slide a knife around the side of the pan if necessary to loosen cake) and let cake cool completely.
  • For glaze, mix sifted powdered sugar with remaining 2 ounces of cold Tully’s® Italian Roast until smooth. Drizzle over cooled cake.
  • Let glaze harden for a few minutes, and then serve (with even more Tully’s® Italian Roast paired with it).

Peppermint Mocha

Ingredients

Directions

  • Brew 6-8 ounces of Barista Prima® Italian Roast into a large mug
  • Add peppermint extract
  • Add 2 tablespoons of chocolate syrup
  • Half & Half to taste
  • Add half & half, gently stir
  • Top with whipped cream
  • Drizzle chocolate syrup
  • Add crushed peppermint candies

The Nutty Mocha

Ingredients

Directions

  • Brew 6 ounces of Green Mountain Coffee® Mocha Nut Fudge in an extra-large mug
  • Brew 6 ounces of Green Mountain Coffee® Sumatran Reserve into the same mug
  • Brew 4 or 6 ounces of Café Escapes® Dark Chocolate into the same mug
  • Froth Milk
  • Gently stir in frothed milk or top with whipped cream
  • Sprinkle with cocoa powder