Coconut Flavored K-Cup Coffee

Are There Calories in Coffee?

 

For calorie crunchers out there, good news: Nutritionally speaking, brewed coffee is pretty much inert.

Coffee has virtually no calories or fats, no carbohydrates, no sodium, no cholesterol… if it were required to carry a nutritional product label, that label would consist mostly of a lot of zeros. (In fact, coffee is exempt from federal food label programs precisely because it has zero nutritive value.)

The same thing can be said for our flavored coffees. We don’t add sugars or sweeteners of any kind (unless, of course, you’re brewing our Sweet & Creamy iced coffees K-Cup® and Vue® packs – then there’s creamer and sugar already added to give you a perfectly creamy iced coffee every time). So while Fair Trade Island Coconut® or Chocolate Glazed Donut may taste indulgent, they're absolutely guilt-free.  

That said, coffee does offer a number of trace minerals (Thiamin, Niacin, Folate, Phosphorus, Magnesium, Manganese) and is a good source of Potassium, Pantothenic Acid, and Riboflavin. A 6-ounce cup of brewed coffee may contain 2 to 4 milligrams of Sodium… most from the water used to brew the coffee and not the coffee itself.

Now, coffee has virtually no nutritional impact, but the things you might add to our coffee will dial up those numbers. And, if what you’re really doing is adding a little bit of coffee to a large cup of steamed milk (with a few tablespoons of flavored syrups on top!) the results can be pretty dramatic for someone looking to trim down.  Just be conscious of what you’re adding – may it be a splash of almond milk or a tablespoon of butter. 

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10 Ways to Renew Your Brew

If you’ve got a Keurig® K-Cup® or Vue® brewer, there are lots of options for trying something new to “Renew Your Brew.” Things like flavored coffees – Limited Edition Island Coconut comes to mind – and Brew Over Ice flavors like lemonade, iced coffee, and iced tea. (You did know that every Keurig® brewer can make iced beverages, right?)

The point is, single-serve packs are a really convenient way to enjoy a great cup of coffee any time of day. But being able to use your brewer to make iced coffee, iced tea, lemonade and other fruit drinks is a little like discovering that your washing machine can also fold and do ironing. Sigh…if only.

So in case you need a little more motivation, here are 10 Ways to Renew Your Brew that you may see floating around as you travel through cyberspace in the next few weeks. And if you do try something new – beverage related or not – please leave a comment; we’d love to hear about it.

10 Ways to Renew Your Brew

1. Start chillin’ with your Keurig® brewer. Enjoy iced coffee, iced tea, and more.

2. Raise a mug to Mom. Order a special Mother’s Day Brewer Bundle to make her morning easy.

3. Think outside the bean. Try Brew Over Ice lemonade by Green Mountain Naturals® and other fruit brews.

4. Stockpile your favorite flavors with 15% off storewide, now through May 7. Just use keycode RENEWBREW at check-out.

5. Give a gift of good taste to someone special (see #4 regarding storewide sale).

6. Take a sip to paradise with Green Mountain Coffee® Island Coconut® seasonal coffee.

7. Get a special delivery. Café Express® members enjoy regular automatic delivery of their favorite items AND save 15% on every order.

8. Get a newer brewer. Check out the Keurig® Vue® V500.

9. Make time for tea with Bigelow and Celestial Seasonings K-Cup® and Vue® packs.

10. Try something new to you. Fair Trade Certified™ selections, Tully’s Hawaiian Blend, and more!

You know where to find all these great options, but here’s a shortcut to get you started: www.GreenMountainCoffee.com

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Fair Trade Pumpkin Spice Coffee Cupcake Recipe

Amber of Bluebonnets & Brownies is back for her Fall coffee-inspired recipe!  And I only need four words to introduce her latest recipe: Fair Trade Pumpkin Spice!

This is the recipe I've been waiting all year to write. Recently, a promotional email from Green Mountain Coffee® went out. The subject line? "Pumpkin Spice is Here!". The text of the message? "Some people wait all year for this."

Yeah. I fully admit it. I'm pretty sure I inspired that marketing genius. Because I do. I wait all year. Or, actually, I try not to wait all year. I try to buy as many Pumpkin Spice K-Cup® portion packs as I can get my grubby little hands on, and then I hoard them, rationing myself to 2 (okay, 3) cups a day, praying that they'll last through to August.

It never works out. I just can't get enough of the Fair Trade Pumpkin Spice coffee.

Two years ago, my husband added fuel to the fire, buying me a Keurig Milk Frother for our anniversary. In November.

Autumn + Pumpkin Spice + Milk Frother = one jittery recipe writer full of Pumpkin Spice Lattes, my friends. I don't regret a single cup.


I knew we had to go sweet for this recipe. Our last recipe was savory, Island Coconut Chicken Curry, if you remember. But there's really only one direction you want to go when it comes to pumpkin and spice and everything nice - and that's straight down Sugar Lane.

 

The first recipe I ever had featured on Green Mountain Café was a chocolate mayonnaise cake. A recipe near and dear to my heart because it was my grandfather's. It relies heavily on strong coffee for its signature flavor, and so I wondered, how would a Spice Cake with a coffee and mayonnaise base be?

If the email I received from my husband's coworker this morning is anything to go by, not only does this cake work, the combination of the coffee-base and Pumpkin Spice coffee infused buttercream are, and I quote, "like manna from the Gods". (He often foists the extras of my creations off on his co-workers - it's actually made him quite popular!)

I hope that you enjoy Pumpkin Spice coffee, and Pumpkin Spice Cupcakes, as much as I have. They both embody everything I have come to love about the Fall: cozy comfort, inviting warmth, and enticing aromas.

Happy Autumn, everyone!

Pumpkin Spice Coffee Cupcakes

makes 16-18

Ingredients

2 1/2 cups All Purpose Flour
1 cup packed Brown Sugar
1/4 teaspoon Salt
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
1/2 teaspoon All Spice

1 cup Mayonnaise - no substitutes!
1 cup (8 oz) Green Mountain Coffee Fair Trade Pumpkin Spice Coffee, cooled
2 teaspoons Pure Vanilla Extract

Directions

Preheat oven to 350F.

In a large bowl, combine flour, brown sugar, salt, baking soda, cinnamon, nutmeg, cloves, ginger, and all spice. Stir completely with a wire whisk - this will allow the ingredients to distribute evenly and also aerate.

In a smaller bowl, combine mayonnaise, coffee, and vanilla extract. Whisk as well, until ingredients are well mixed.

Stir wet ingredients into dry, mixing completely to make batter.

Line 12 count muffin tins with paper liners, or spray with cooking spray. Using a 1/4 cup measure, scoop batter into each muffin well. You should end up with exactly 18 cupcakes if you use the 1/4 cup measure.

Bake for 25-30 minutes, until a toothpick inserted into a cupcake removes cleanly. Allow to cool completely before frosting.

Pumpkin Spice Coffee Buttercream Frosting

Ingredients
1 cup (2 sticks) salted butter, softened to room temperature
4 cups powdered sugar
3 tablespoons cold Green Mountain Coffee Fair Trade Pumpkin Spice Coffee
1 teaspoon Pure Vanilla Extract
1 tablespoon Pumpkin Pie Spice

Directions
In a stand mixer, or using a hand mixer, cream butter until it is light and fluffy - 4-10 minutes at least. Add powdered sugar, 1 cup at a time, mixing well after each addition. Add coffee one tablespoon at a time, mixing again after each addition, and then vanilla and pumpkin pie spice.

My kitchen was very warm, so my icing seemed a bit too soft at this point. I refrigerated it to stiffen it up, and then re-mixed it when I was ready to frost my cupcakes. If after refrigeration the frosting seems too stiff, add 1 tablespoon of half and half and mix well again with your mixer. Alternate between tablespoons of half and half and Pumpkin Spice Coffee until frosting reaches your desired consistency.

Cupcakes and frosting will keep in an airtight container in the refrigerator for up to 3 days.

 

 

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Mocha Coconut Coffee Recipe

With Fair Trade Island Coconut® now officially our new summer seasonal flavor, it seems like a good time to share our recipe for a tropical treat.  Three words: Chocolate and coconut.  Yes, please!

 

Mocha Coconut: Bagged

 


Mocha Coconut: K-Cup® portion pack

 

  • Top with whipped cream and chocolate shavings (optional).

Simple and oh-so delicious on a chilly summer night … or day.  Really, we’ll sip on this drink any day of the week! If you make this at home, remember to take a picture and share it on our Facebook page!

 

 

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Island Coconut: Let the Coconut Love Begin!

I was trying to come up with a witty introduction for the arrival of our flavored Spring Seasonal (“Time to get Island Coconut-ty!” “First sign of spring: crocuses, baby birds, and Island Coconut.” “Time to put the cream in the Island Coconut, and stir it all up!”), but, let’s be honest: the excitement, thrill, and anticipation for this coffee’s annual debut doesn’t require fanfare.  It all comes down to two little words that set flavored coffee lovers taste buds afire:

Island Coconut®.

Don’t believe me?  Take a peek at the buzz:








This Fair Trade tropical treat captures the aroma of freshly grated coconut and is blended with the subtle sweetness of a lightly-roasted, Central American coffee. Unexpectedly refreshing.

Fair Trade Island Coconut is here in bag and K-Cup® single portion packs until June 4th!

-Kristen

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