Green Mountain Southern Sweet

Make Infused Iced Cubes to Brew Over Ice

You’ve been brewing over ice all summer, and now it’s time to jazz up your iced brew* with a little something extra – a splash of color that’s all your own.  Here are some of our favorite ice cubes turned works-of-art that will keep your drink chilly and your tumbler looking sassy: 

How to make infused berry ice cubes to Brew Over Ice

Berry ice cubes – try this with Celestial Seasonings® Raspberry Ice Tea, Vitamin Burst®, or Snapple® Raspberry Iced Tea!

  • Sprinkle blueberries, strawberries, raspberries, or blackberries to your ice cube tray.  Add water.  Freeze.  And voila – bejeweled ice, awaiting a tumbler to release its goodness. 
  • Want to double the flavor impact?  Pulverize the berries with a fork before putting them into the ice cube tray – when the ice melts you have fresh burst of flavor in your glass.  You might just need a spoon to dig out all of those tasty morsels.

 

Freeze a slice of lemon in your ice cube tray with water for a citrus ice cube

Citrus ice cubes – try this with Celestial Seasonings® Southern Sweet Ice Tea, Celestial Seasonings® Unsweetened Black Tea, or Lemonade!

  • Freeze a small slice of lemon, orange, or lime in your ice cube tray with water. Or get artistic and freeze a curled piece of lemon rind! Fancy and fun all in one cold little package. 
  • For an extra pop, squeeze a little lemon, orange, or lime juice into the tray before you fill with water.  Adds to the pucker-power!

 

Freeze Donut Shop Sweet & Creamy coffee for iced cubes

 Brewed times 2 cubes – try with any Keurig Brewed® variety!

  • Time for double the flavor you love – if you’re up for a strong cuppa!  Brew your favorite Keurig Brewed® beverage as directed, bring it to room temperature, and pour it into an ice tray to freeze.  The next time you brew over ice, pull out your creative ice cubes, fill up your tumbler, and brew right over them to create a supernova of flavor!
  • Feeling adventurous?  Take cue from the previous ice cube combinations and add some fruit to your ice tea or fruit brew ice cubes
  • While you should get creative, here are some combinations to start you off:

With any luck, the rest of your summer will constantly grant you a delicious and beautiful iced drink in your hands.  Happy (iced) brewing!

 

*Remember: when brewing over ice, do not use glass.

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Do you smell that? It's barbecue season - bring on the iced tea!

You know, this spring's weather has been a bit perplexing to me. A few weeks back it seemed like warm, sunny days had arrived for good, but since then the weather hasn't been able to make up its mind if it's spring or not. One minute I'll be enjoying a beautiful, 70-degree day, and then next it's suddenly cold, damp and cloudy. All of this inconsistency has made it really difficult to enjoy one of my favorite seasonal activities - grilling.

But this past weekend I decided to hedge my bets on the weather and break out the old charcoal grill. With my eye on the sky, I rounded up the wife and kids and told them to get ready for the first delicious barbecue fare of the season. The second I mentioned grilling, the kids, Spencer and Sabrina were instantly asking to help.

I have to laugh every time the kids want to be included with the barbecue, because it's almost impossible to get them to participate when I'm cooking a regular dinner in the kitchen. If there's an oven involved, neither of them are anywhere to be seen, but mention "BBQ" and they're suddenly aspiring chefs. I can't blame the kids for their enthusiasm for grilling though - meat and vegetables cooking over an open flame is what I live for in the summertime.

With my wife's supervision, I set the little ones to work shucking corn, cutting veggies and brewing some delicious Half  & Half iced tea with our Keurig® Brewer . Meanwhile, I headed out into the yard to get the grill started - all the while hoping that our first barbecue of the season wouldn't be called on account of rain.

Luckily, the clouds cleared up immediately - just in time for the kids to run outside with a couple of pitchers of delicious iced tea. I got the fire started as Sabrina poured a few glasses of Sweet Raspberry and Southern Sweet Perfect iced tea. As the weather began to warm up, I remembered just how great a cold glass of iced tea is during a summer barbecue. In fact, both of those flavors reminded me of when I was a kid and it was my dad manning the grill - cooking up incredible burgers and hot dogs.

Seems that I wasn't the only person in my neighborhood impatient for the weather to clear up. As the evening wore on, I got some serious whiffs of grilled steak and chicken wafting down my street. It's official - barbecue season is finally here. Now we'll just see if Mother Nature is willing to play along.

Looking for great barbeque recipes? Check out these flame broiled recipes with an interesting Coffee twist  from Green Mountain Coffee’s participation in the Safeway Barbecue Battle last summer.

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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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Summer Interns Share Favorite Brew Over Iced Teas

With all of the new Brew Over Ice Tea K-Cups rolling out, we interns thought it would be nice to take some time to remember two go-to favorites: Half and Half Perfect Iced Tea and Southern Sweet Perfect Iced Tea.  John, my product marketing intern-in-arms, and I, an exuberant, coffee-tasting Public Relations intern, took our cool tumblers to a favorite park in Waterbury and reminisced on exactly what makes these delicious brews so reliable (and refreshing) in the taste department.



First, a little Half & Half.  Just like Vermont weather, I sometimes can’t seem to make up my mind! That’s why I often reach for Brew Over Ice Half and Half: half lemonade, half iced tea. Two great beverages in one, so I don’t even have to make a decision! Now, if only the weather had an easy way of deciding what it wants to do…


John spent some of his growing years in Atlanta, Georgia, so when he feels nostalgic for his childhood, he jumps for a tumbler full of Southern Sweet Tea.  Swings, sunglasses, and a refreshingly familiar cup of sweet tea make for a very happy intern!

We at Green Mountain Coffee can’t get enough of these updated classics. What is your favorite summer standby?

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Up in the Air at the Stoweflake Balloon Festival

I was greeted by a family of skunks, rooting around in the grass near the big event tent.  It was 5:15am on a foggy Friday morning in a quiet field in Stowe, Vermont, just me and five little hungry critters welcoming the day.  Keeping a wide arc, I busied myself with setting up a coffee station for the pilots and crews that would be assembling soon.  This was the first morning launch of the 2010 Stoweflake Balloon Festival, and I was on hand to provide coffee for the early risers (pun intended).  People started to arrive and sleepily approach the tent.  Skunks don’t like people much, so as one furry black and white cluster, they ambled off into the tall grass as the human activity began increasing.

Thousands of hot air balloon enthusiasts congregate in Stowe each July for this festival.  Organized by the Stoweflake Resort & Spa, and held on their vast grounds, the fun includes three early morning and two evening launches.  The morning launches are more for the pilots; it’s their play time.  Spectators are welcome, but only the most intrepid are there for the early flights.  At 4:00pm on Friday and Saturday, the gates open for the evening launches, which usually take place around 6:30pm, and that’s when the crowds start pouring in.  Green Mountain Coffee has sponsored the festival for several years, and this year our sampling set-up featured our new Brew Over Ice K-Cups.  In the middle of a fortnight of unusually high temperatures, attendees were thrilled to try the iced coffees and teas, and were delighted to learn that their Keurig brewers could open up this new dimension for them.  While the French Vanilla iced coffee was probably the most popular choice, the delicious Southern Sweet tea was also a big hit.  And everybody who tried it instantly fell in love with the iced Half and Half – our K-Cup version of an Arnold Palmer, half tea and half lemonade.  So nice on a summer afternoon…trust me, I had plenty of them.

The whoosh of propane bursts filled the air, as the fanned heat began filling the balloons.  It’s magical to watch yards of colorful fabric come to life as the heat slowly swells them into bulbous airships.  A few eager people hop into the basket, and sail up into uncertainty.  By managing short blasts of intense concentrated flames pilots can control the altitude, but when it comes to direction, there is no way to steer a hot air balloon.  Those smiling people are at the mercy of the wind, destination unknown.

My destinations, alas, are a bit more scripted. After a fabulous weekend of watching imaginations soar, it’s off to events in Boston, New York City, Rockland, Maine, and beyond.  It’s a tough job, sharing the splendors of Green Mountain Coffee beverages, but someone’s got to do it.  I’m glad that someone is me.

Hope to see you at an event sometime soon.  You’ll know me by the smile and hyper-activity.  Or by the family of skunks….

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Introducing Brew Over Ice™ Tea K-Cups: The Ultimate in Summer Cool

How many times has this happened to you: it’s a hot day, and you head to the fridge to pour yourself a refreshing glass of iced tea—only to find that someone (and you know it wasn’t you) put the practically empty pitcher back in the refrigerator, thinking it will miraculously refill itself once the door closes and the light goes out. Frustrating, indeed.  Well now you can say sayonara to that scenario—we’ve come up with the perfect solution: Brew Over Ice™!

Brew Over Ice is a way to quickly make cold, refreshing iced beverages using your Keurig® Brewer. All it takes is a few simple steps: 1. Fill a tall (16 oz.) cup with ice and place under the brewer. (We suggest you avoid using glass, the hot liquid may cause glass to crack.) 2. Shake the K-Cup and place in brewer. 3. Choose the brew setting (6 oz. or 8 oz.) and press “brew.” 4. Add additional ice as needed and enjoy!  For a step-by-step visual, make sure to click on the "See how easy it is to brew" icon when visiting the product pages for each Brew Over Ice product.

Many of you may already be familiar with our Perfect Iced Teas™,  (the first Brew Over Ice products we introduced last year) available in three all-natural, lightly sweetened fruit flavors: raspberry, lemon, and peach, as well as a full-bodied unsweetened black tea. Beginning this month, we are pleased to be adding two new flavors to the Perfect Iced Tea family: Southern Sweet Tea and Half and Half. Southern Sweet is a robust and smooth black tea, sweetened with a generous helping of natural cane sugar for a distinctively Southern approach to sweet tea. Half and Half (a.k.a. an Arnold Palmer) is a refreshing combination of lemonade and iced tea.

Whichever flavor iced tea you choose, we’re confident that you won’t find an easier way to enjoy this classic beverage than with our Perfect Iced Tea K-Cups®.   Just remember to have plenty of ice on hand!  When shopping our site, remember to use keycode BREW-ICED in your cart, to get $1.00 off all Brew Over Ice K-Cups.  This is a limited time offer that expires on 8/16/10.






Be on the lookout for other new Brew Over Ice™ products that will be introduced this summer. And if you really want to show off your cool, be sure to pick up one of our new Brew Over Ice Tumblers, at GreenMountainCoffee.com.



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A Guy, a Girl, and the Right Cup of Coffee: An Engagement Story

A few weeks ago, hearts collectively turned into mush in our office while reading the abridged story of one Green Mountain Coffee fan’s proposal to his then girlfriend.  Imagine: Graham and Kate, our happy couple, in the early, early, early morning and the - well, why don’t I let Graham take it from here:

A good marriage proposal is all about circumstance, lighting, and a bit of luck...

Finding the perfect setting for my wedding proposal to my, then girlfriend, Kate was simple enough--we were on our way to Arizona to visit the Grand Canyon.  The timing took a bit more thinking.  I thought about a romantic mid-day picnic proposal.  It sounded great, but crowds would be a problem.  Sunset sounded dramatic and the colors and shadows cast in the canyon have inspired artists for centuries, but could I really carry around the ring for the entire day?  Neither seemed to fit the moment quite like sunrise.  The symbolism just seemed right.  Here we were at a new beginning, the first light of day lifting over the seemingly-infinite wonder before us--full of excitement and promise.  Perfect!

Ah, but there's always a catch.  Staying in Flagstaff meant a two-hour drive to the Grand Canyon, and with a 6:20 am sunrise, that meant leaving the hotel around four in the morning!  With a promise of a once-in-a-lifetime glimpse at sunrise over the landmark, Kate--thankfully--agreed to wake up at 3 am--whew!  Nerves gripped me--and I, the steering wheel--as we traced along the dark and elk-trodden roads of northern Arizona.  When we finally arrived, we had just enough time to run to the rim and find our way to a secluded point.

Describing the very moment is impossible.  The famous artists of the Wild West have brought out the emotions of the Canyon at first light, but not even the most talented among them could capture the glow that swept across Kate's face as I dropped to one knee. The moment will forever be painted in the most brilliantly vivid colors on the canvas in my mind in all of its unrivaled beauty.

Freshly engaged and excited to soak in every once of the surroundings, we trekked along the Southern Rim.  We made it roughly an hour before the exhaustion sunk in. With a whole day ahead of us, we set out in search of a worthy pick-me-up.  Stopping first at a nearby cafeteria, I poured myself a large cup of what was labeled, "coffee."  To call it coffee is a bit generous, but I won't go into any further detail, suffices to say it found its way down the nearest drain.

Ever the supportive companion, Kate made it her mission to find me a better cup.  "There's a restaurant up ahead, let's try there," she would say, tracing her finger across the travel map.  The early hour meant that most places were not yet open and my quest for a decent cup began to seem futile.  Until, finally, "Is that what I think it is?" I blurted out suddenly.  Outside a distant lodge was a sign whose words neither of us could make out, but in the middle was a green logo.

"It looks a bit like the Green Mountain Coffee logo," I said, with a glimmer of hope.  Closer still the logo came into perfect view, as did the words, "We proudly brew Green Mountain Coffee!"  And just like that, all was right with the world!

Sure, finding a great cup of coffee on the same morning Kate and I got engaged may sound trivial, but let me assure you it is not!  To say that moment in life could have been any more perfect is now, officially impossible!! From racing to make it in time for the first light to trace the outline of her face at the perfect moment, right down to the quest for a great cup of Joe, they all had a touch of drama and uncertainty.  But in the end, both could not have worked out any better.

A happy ending to a very happy beginning!


Thank you for sharing your story, Graham and Kate!  We – and romantic coffee-lovers, alike – are sending you travel mug-sized “Congratulations” on your engagement!  May your life never be in need of cream or sugar, as each day will be sweet and smooth enough as long as you’re together.

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