Flavored Instant Coffee

Highlighting our Keurig Brewing Systems

It's true: We have something for everyone. Whether or not you are a cappuccino fanatic, or savor your cup of coffee or even like to indulge in a creamy chai latte we have a beverage for every taste and occasion. To match that we offer a killer line-up of brewing systems that will delight and inspire you to brew what you love to drink.  For me, I have recently become a huge fan of the Keurig® Rivo® Cappuccino & Latte system, and I have also fallen in love with the Keurig® Mini Plus brewers that come in almost every color you could hope for. 

 

 

The Keurig® Rivo® brewer is a sleek, compact and stylish machine that can create cappuccinos, lattes and iced lattes with ease. The first time I used it I was amazed at how easily I could create a cappuccino that for so long had only be available to me outside of my home. It brought to life the reality that, yes, I can have specialty coffee beverages at home nearly in an instant. To add to that, I had fun experimenting with the flavored syrups and dreaming up combinations of vanilla, caramel and chocolate all in one.

 

 

I recently moved in with my fiancé, and combining all our “stuff” was a challenge – why in the world did we need 2 sets of white dinner plates, bowls and salad plates? Clearing out and making space was a challenge, except when I came time to finding a space for my Keurig® Mini Plus brewer.  This little guy not only is adorable and comes in super fashionable colors (Hello, Radiant Orchid, Fashion color of the year?!), but is a welcome appliance on our counter that doesn’t take up too much space, all while being a workhorse when it comes to brewing my daily morning coffee.  

 

Keurig Vue V700 Brewing System

 

Last but not least there is the Keurig® Vue® V700 Brewing System for all of you in between folks who love their coffee, but also want the option to brew delicious café beverages and specialty drinks with ease.  This machine packs it all into one, while also giving you the option to brew hotter, brew bigger, and brew stronger

Don’t forget that almost all (minus Rivo) of our brewing systems also come models that are perfect for the work place.

No matter what your taste, both in style and beverage we have something to help delight and inspire you to brew!

 

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Vermont Country Blend Cranberry Maple Bread

 
Do you love Autumn? I have to tell you, I do. Every year, when the leaves start to turn and the air gets even the tiniest nip of cool, I suddenly feel more alive. 
 
Autumn has always been my favorite season, and a lot of it has to do with everything that Vermont is known for: good coffee, maple syrup and sugar, and great bread courtesy of King Arthur Flour.
 
I wanted to celebrate everything I love about Vermont with this Vermont Country Blend® Cranberry Maple Bread recipe, because Vermont Country Blend is one of my favorite Green Mountain Coffees, and because - well, because Vermont should be celebrated! 
 
It's a wonderful place to visit, full of hidden notches of beautiful trees, and artisan goods around every turn. It's this time of year that my husband and I return to Stowe and Waterbury, where Green Mountain Coffee® is based. We indulge in apple cider donuts, fresh ice cream, wine, good cheese, and Green Mountain Coffee at Waterbury's train station in the few-mile-stretch that runs between Stowe and Waterbury. It's an adventure in culinary heights. 
 
I can imagine this bread being served for breakfast or tea time at one of the many bed and breakfasts along that road in Vermont, too. It's the perfect way to start the day or take a rest before you head out on your next foray into Vermontitude. 
 
I used dried cranberries, but I think it would be just as good with fresh. When they come into season, make it again!
 

Vermont Country Blend Cranberry Maple Bread

makes one Bundt pan sized loaf, about 16 slices

Ingredients

For the Dough:

  • 1 1/4 cups (10 oz) room temperature Vermont Country Blend Coffee (brew a 12 oz cup, as you will need a bit more for the filling)
  • 2 teaspoons instant yeast
  • 2 tablespoons butter, softened
  • 2 tablespoons maple sugar (granulated sugar or brown sugar can be substituted if necessary)
  • 1 large egg, room temperature
  • 1 1/4 teaspoon kosher salt
  • 1/4 cup nonfat dry milk
  • 1/4 cup cornstarch
  • 3 cups all purpose flour
  • 1/2 cup whole wheat pastry flour

For the Filling

  • 1/4 cup granulated sugar
  • 1/4 cup maple sugar
  • 2 tablespoons room temperature Vermont Country Blend Coffee
  • 1 tablespoon cinnamon
  • 1 tablespoon soft butter
  • 2 tablespoons room temperature Vermont Country Blend Coffee (from the dough ingredients)
  • 1 cup dried or 3/4 cup chopped fresh cranberries

For the Glaze

  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons heavy cream or 2 tablespoons regular milk

Maple Sugar for garnish

Directions

  1. Beat butter and sugar together on medium high speed in a stand mixer with a paddle attachment until light and fluffy (or use a hand mixer to accomplish the same). Add coffee, yeast, egg, vanilla extract and salt to the bowl and beat again until well combined.  
  2. In a separate bowl, combine nonfat dry milk, cornstarch, all purpose flour and whole wheat pastry flour. Whisk together to combine and aerate, then add to the wet ingredients in the stand mixer bowl.
  3. Using a dough hook, combine the ingredients on the lowest setting, letting mix until well combined. You will have a very sticky dough. Do not add more flour.
  4. Place the dough in a large bowl sprayed with cooking spray, and cover with plastic wrap. Allow to rise until almost double in size. If you have the time, allow it to rise in the refrigerator overnight. The flavors that develop are much deeper. 
  5. After the first rise, spread and pat the dough out onto a flat, greased surface (if you have a silpat or bread kneading mat, use it here. If not, spray a large cookie sheet with cooking spray and spread on that). Once flat, make the filling ingredients.
  6. Combine the filling ingredients except cranberries together in a bowl, stirring until you have a crumbly mixture. Spread the filling over the dough, then sprinkle with cranberries. 
  7. Starting with the shorter side of the dough, roll slowly into a log, and pinch the seam together. 
  8. Spray a Bundt pan with cooking spray, then cut the log into 10 or 12 equal pieces, arranging them around the Bundt pan so that they touch and overlap a bit.
  9. Cover the pan with an overturned bowl, and allow the dough to rise for 15 to 30 minutes, until puffy. 
  10. Preheat the oven to 350°F. When the dough is ready, remove the overturned bowl and bake for 30-40 minutes, until golden brown. 
  11. Allow the bread to cool in the pan for at least 10 minutes, then overturn onto a cooling rack or plate to finish cooling. 
  12. Just before serving, make your glaze by combining the ingredients in a small bowl with a whisk. When you have a nice paste, you can pour the glaze into a squeeze bottle or even a small ziptop bag with the corner snipped off. Squeeze the glaze back and forth over the bread to make a pretty design. Sprinkle more maple sugar on top of the glaze if desired.
  13. Serve immediately with large cups of Vermont Country Blend coffee!

Don't forget to visit Bluebonnets & Brownies for a chance to win some Vermont Country Blend Coffee and a mug!

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Ode to Pumpkin Spice

Fair Trade Pumpkin Spice Coffee Cupcakes with Pumpkin Spice infused Buttercream

There is no flavor like Pumpkin Spice in the fall.  No flavor can touch it.  It makes everything taste better.  Breads.  Cakes.  Coffee.  Lattes.  Add it to chicken and there’s no doubt it would become an instant autumn classic.  It makes the room smell amazing – like you’re bathed in cinnamon and nutmeg.  A perfume would sell like hot cakes – or just brew yourself a cup (or two or three) and savor the aroma.  In the end, for the next three months, all we want is Pumpkin Spice, everywhere, all the time.  So here is a quick round-up of recipes to (pumpkin) spice up your autumnal eating adventures:

Any other Pumpkin Spice must-haves to add to the list?

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Top 5 Reasons Why You Should Brew Over Ice This Summer

Summer is finally in full swing and ever since I discovered Brew Over Ice, I haven’t been able to stop brewing. If you haven’t brewed over ice in your Keurig® brewer yet or just need a little more motivation to become a regular, I’m here to be your guide. Here are 5 reasons why you should Brew Over Ice this summer:

  1. There’s a Wide Variety of Flavors to Choose From: There are a variety of Brew Over Ice beverages for you to try, including coffee, iced teas, and fruit brews. Each of these icy drinks is equally yummy and refreshing on a hot day. Here are a few of my favorites.
  2. Perfect Pick-Me-Up: A nice, cold Brew Over Ice beverage is the perfect pick-me-up in the afternoon. During the hot days of summer, brewing an Original Donut Shop™ Sweet & Creamy Nutty Hazelnut coffee or a Snapple® iced tea is the perfect way to take a refreshing break in the midst of your busy schedule. It only takes a few seconds and you’re set to go.
  3. Your Kids Will Love It: Brew Over Ice offers more than just coffee, so your kids will love it too! There’s nothing like brewing a cold, fruity, Lemonade or a Vitamin Burst® Acai Berry fruit brew with your regular Keurig® brewer for your kids to enjoy after they get back from day camp. The selections of non-caffeinated and fruity beverages are ideal for your kids and all you need is your regular Keurig® to brew them.
  4. It’s Quick and Easy: Brewing an icy, refreshing beverage has never been easier. Even during your craziest days this summer you’ll be able to enjoy a cold beverage. Why? Because using your Keurig® brewer to Brew Over Ice only takes seconds. Cup, ice, brew and you’re done. It’s that easy.
  5. You Can Win Money and Prizes: While you’re sipping on your freshly brewed iced coffee, you can register for a chance to win $10,000 plus hundreds of instant daily prizes in our Brew Over Ice Sweepstakes! Visit www.brewoverice.com for more information and to register. You have until September 3rd to enter! What better way to get into the excitement of summer than a fun sweepstakes with games, money, and prizes!

This summer, Brew Over Ice will be the perfect addition to your daily routine. I became addicted after my first brewing experience, so if you haven’t tried it, I highly recommend it! Brew Over Ice is delicious, refreshing, simple, and it can even pay off to try...literally! You could win $10,000 by visiting www.brewoverice.com to enter the sweepstakes! Sounds easy enough…excuse me while I go register for myself!

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Brewing a Better BBQ with Coffee and Tea Recipes

Last weekend, a team of Green Mountain Coffee and Brew Over Ice foodies rolled into Washington, D.C. fueled with the idea that coffee, tea, and BBQ would make for a winning combination at the Safeway Barbeque Battle.  After three days of late nights, early mornings, and more coffee around the brewer than we can count, the results are in:

 

Flatlander BBQ’s Celestial Seasoning Sweet Southern Tea Perfect Iced Tea-rubbed and Brew Over Ice Nantucket Iced coffee sauce-smothered pork ribs took 3rd place in the Barbeque Battle!  These caffeinated ribs garnered our team a pig-topped trophy and $500, which will be donated to the Boys & Girls Club of Washington, D.C., the marquee charity of the event.  To top it all off, it turns out we placed 9th out of 41 teams, competing among some of the top teams in the country. “Wow,” would be an understatement.

 

 

Wanting to spread BBQ coffee revelations around and to thank you all for cheering us on, it’s time to share our recipes in time for everyone to enjoy them during the Fourth of July.  Look below to learn how to make our Coffee-Rubbed Brisket, Half-and-Half Chicken, Nantucket Blend-Rubbed Pork Shoulder and award-winning Sweet Tea Ribs.  Not to mention our Jalapeño Coffee Barbecue and Tricky Barbeque Saucel!  Read the recipes below:

 

 

Coffee-Rubbed Brisket


RUB:
2 Tablespoons Green Mountain Coffee Fair Trade Organic Sumatran Reserve OR Nantucket Blend K-Cup® Portion Packs

2 Tablespoons paprika

2 Tablespoons light brown sugar (Fair Trade Certified™)

2 Tablespoons coarse salt

4 Tablespoons ground black pepper

1 Tablespoon ground ancho chili powder

1 Tablespoon finely grated lemon zest

Open the portion packs and empty the contents into a bowl with other ingredients.  Mix well.

MOP:

1/2 cup apple juice

4 tablespoons Worcestershire sauce

TECHNIQUE:

Trim a full packer brisket of most exterior fat and silverskin, or you can use just the brisket flat

Coat the brisket with a thin layer of yellow mustard and then coat with coffee rub, rubbing it into the meat.  Wrap in plastic wrap or place in a large resalable plastic bag and refrigerate overnight.

Rest the meat at room temperature before grilling, about 1 hour. Prepare grill for indirect medium-low heat, about 250 degrees.
Put the brisket, fatty-side up, on the grill away from the heat; cover the grill. Baste or spray the brisket with the mop whenever the surface looks dry, about once every hour. Keep the temperature of the grill or smoker around 250 degrees, adding charcoal as necessary.

After 4 hours of cooking, put the brisket in an aluminum foil pan, fatty side up; return brisket to the grill away from the heat. Cover the grill; continue cooking. Continue mopping the brisket if it looks dry. If your grill has a temperature gauge, it should stay about 250 degrees during the entire cooking time. If using charcoal, add fresh coals about once an hour.

Cook until severely browned and blackened in spots or very well-done (about 190 degrees on an instant read thermometer in the thickest part of the brisket), 6 to 8 hours total.

Remove the pan from the heat; let rest 20 minutes. Trim any excess fat; slice brisket across the grain. Serve with barbecue sauce.

 

Sweet Tea Ribs

 

RUB:

4 Celestial Seasonings Southern Style Sweet Tea Brew Over Ice K-Cup® Portion Packs

1 Tablespoons paprika

1/2 Tablespoon kosher salt

1 teaspoon Tiny Spice Company Citrus Pepper OR substitute 1 teaspoon black pepper

Peel the foil off the portion packs, empty into a spice or coffee grinder, and grind until powdery.  Mix with the paprika, salt and pepper.

MOP:

1/2 cup apple juice

4 tablespoons Worcestershire sauce

TECHNIQUE:

Pat ribs dry and trim the membrane from the underside.

Coat ribs with a thin layer of yellow mustard and then rub the tea mixture into the ribs

Wrap in plastic wrap or place in a large resalable plastic bag and let marinate for at least 4 hours.

Rest the meat at room temperature before grilling, about 30 minutes. Prepare grill for indirect medium-low heat, about 250 degrees.
Put the ribs, bone side down, on the grill away from the heat; cover the grill. Baste or spray the ribs with the mop whenever the surface looks dry, about once every hour.  Keep the temperature of the grill or smoker around 250 degrees, adding charcoal as necessary.

After 3 hours of cooking, wrap the ribs in aluminum foil and return ribs to the grill away from the heat. Cover the grill; continue cooking. If your grill has a temperature gauge, it should stay about 250 degrees during the entire cooking time. If using charcoal, add fresh coals about once an hour.

Cook until the ribs are flexible when you try to pick them up using tongs or oven mitts, 5 to 6 hours total.  They should not be falling off the bone, but tender and flexible.

Remove the ribs from the heat; let rest 20 minutes. Place on grill directly above coals and baste generously on both sides with sauce, turning frequently to prevent burning.  Remove from grill and cut into portions.

 

Chicken Rub

2 Celestial Seasonings Half & Half Brew Over Ice K-Cup® Portion Packs

4 Tablespoons Mrs. Dash Salt-Free Seasoning

1 Tablespoon paprika

1 Tablespoon kosher salt

Empty the portion packs into a coffee or spice grinder and grind until powdery.  Mix with other ingredients.

TECHNIQUE:

Use the rub on your favorite cut of chicken or a whole chicken: if using a cut with skin, be sure to get under the skin.

Barbecue or grill chicken as you normally would.

 

 

 

 

 

 

 

 

 

Nantucket Blend-Rubbed Pork Shoulder

RUB:

1 Green Mountain Coffee Nantucket Blend Brew Over Ice K-Cup® Portion Packs

3 Tablespoons light brown sugar (Fair Trade Certified™)

1 Tablespoon Tiny Spice Company Citrus Pepper (or substitute black pepper)

½ teaspoon anise seed

1 Tablespoon kosher salt

1/2 teaspoon anise seed

1/2 teaspoon cinnamon

Open the portion packs and empty the contents into a bowl with other ingredients.  Mix well.

MOP:

1/2 cup apple juice

1/4 cup apple cider vinegar

4 Tablespoons Worcestershire sauce

TECHNIQUE:

Trim a pork shoulder (Boston Butt) of  most visible fat and silverskin.

Rub with a thin layer of yellow mustard and then cover with coffee rub

Wrap in plastic wrap or place in a large plastic bag and let marinate overnight

Rest the meat at room temperature before grilling, about 1 hour. Prepare grill for indirect medium-low heat, about 250 degrees.
Put the pork shoulder, fatty-side up, on the grill away from the heat; cover the grill. Baste or spray the brisket with the mop whenever the surface looks dry, about once every hour.  Keep the temperature of the grill or smoker around 250 degrees, adding charcoal as necessary.
After 4 hours of cooking, put the pork shoulder in an aluminum foil pan, add ½ cup apple juice and cover tightly with aluminum foil; return shoulder to the grill away from the heat. Cover the grill; continue cooking. If your grill has a temperature gauge, it should stay about 250 degrees during the entire cooking time. If using charcoal, add fresh coals about once an hour.

Cook until severely the internal temperature reaches 190 degrees on an instant read thermometer, 6 to 8 hours total.

Remove the pan from the heat; let rest 20 minutes. Using heat-proof gloves or forks, pull pork apart in foil pan, using the jus in pan to moisten and flavor the meat.  Remove any connective tissue or fat that didn’t cook out.  Serve with your favorite barbecue sauce.

 

Tricky Barbecue Sauce

 

2 Tablespoons grainy Dijon mustard (we use Fox Meadow Farm 3-Peppercorn Dijon from Vermont)

2 Tablespoons yellow mustard (we use Fox Meadow Farm Vermont Maple Mustard)

1 cup cider vinegar

¼ cup low sodium soy sauce

¼ cup regular soy sauce

2 cups ketchup

2 cups honey (Champlain Valley Apiaries Honey)

1 Nantucket Brew Over Ice K-Cup® Portion Pack brewed on 6-oz setting without ice

3 Tablespoons Worcestershire sauce

1 Tablespoon paprika

1 Tablespoon + 1 teaspoon maple sugar OR 2 tablespoons + 2 teaspoons maple syrup

½ teaspoon garlic powder

½ teaspoon Chinese five spice powder

¼ teaspoon ancho chili powder

Combine all ingredients in a medium sauce pan and bring to a light boil.  Boil while continuously stirring for about 15 minutes, or until thickened.

 

 

 

Jalapeno-Coffee Barbecue Sauce

2 Green Mountain Coffee Nantucket Blend Brew Over Ice K-Cup® Portion Packs brewed on 4oz setting

1 cup ketchup

¼ cup molasses

2 Tablespoons orange juice

2 Tablespoons cider vinegar

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2 jalapeno peppers, pierced all over with a fork

3 shots hot sauce

In a medium saucepan, combine all ingredients except hot sauce.  Cook, stirring frequently, over low heat until slightly thickened, 10 to 15 minutes

Remove from heat and let cool.  Discard peppers and season with hot sauce to taste.

 

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