Recipes

Makes 2 Servings

Ingredients:


  • 4 giant scoops vanilla ice cream

  • 110ml (4 oz) brewed The Original Donut Shop® Regular K-Cup® Pod, and then cooled

  • ½ teaspoon vanilla

  • 8 chocolate covered strawberries + 2 more for garnish

  • 2/3 cup whole or fat free milk

  • Drizzle of hot fudge or chocolate syrup for inside the glass

  • Whipped cream (optional)

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Directions:

Brew one K-Cup® Pod of The Original Donut Shop® Coffee on the 110ml (4oz) setting, using your Keurig® brewer. Let cool. Throw everything in a blender (except for the hot fudge, whipped cream and two of the chocolate covered strawberries). Drizzle chocolate sauce in bottom of a glass, pour milkshake in, and top with an extra chocolate strawberry. Add a little whipped cream!

Ingredients:


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Directions:

Heat Waffle Iron.
In mixing bowl, combine waffle mix, salt and nutmeg, whisk together until salt and nutmeg are combined
In a 2-Cup measuring cup, brew 170ml (6oz) of Caramel Vanilla Cream K-Cup® pod from your Keurig® brewer. Add the teaspoon of vanilla extract to the measuring cup, and then add the heavy cream.
Pour the coffee/cream mixture into the dry ingredients. Add two tablespoons of canola oil.
Whisk all ingredients together until batter is thick.
Spray waffle iron with non-stick spray. Pour roughly 1/3 cup of batter into each well of the waffle iron. Allow to cook until golden brown. Top with scoops of vanilla ice cream and maple syrup and devour!

Ingredients:


  • 180 gr. of butter

  • 30 gr. powder cocoa

  • 110ml (4oz) brewed Café Gila® Master Blend K-Cup® Pod

  • 350 gr. of granulated sugar

  • 200 gr. of flour

  • 10 gr. of baking powder

  • 2 eggs

  • 5 ml. of vanilla

  • 30 gr. of chocolate chips

  • Vanilla ice cream (optional)

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Directions:

Preheat oven to 200 ° C (390°F) and grease and flour a mold.
Melt the butter, add the cocoa and the 110ml (4oz) brewed Café Gila® Master Blend K-Cup® Pod.
Add the sugar, flour and baking powder to the mix.
Add the eggs one by one, then add vanilla extract and mix until well blended.
Add the chocolate chips and mix.
Pour the mixture into the pan and bake at 200°C (390°F) for 20 min.
Top with vanilla ice cream and enjoy!

Ingredients:


  • Ice

  • 110ml (4oz) of coffee. Brew your favorite K-Cup® Pod

  • 1/3 cup of milk

  • 1 spoon of granulated sugar

  • Chocolate syrup

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Directions:

First, brew your favorite K-Cup® Pod on the 110ml (4oz) setting.
Let it cool and put in the fridge.
Once it is cold, pour it in the blender.
Add your milk choice (whole, skim, 2% or soy milk.) Add sugar and chocolate syrup.
Add 140g of ice. If you would like it thicker add more ice. Blend until it forms a thick mix. Serve and decorate with whipped cream and chocolate syrup to taste.
Enjoy!

Ingredients:


  • 1 cup of milk

  • 1 tsp canned or fresh pumpkin puree

  • 2 tsp vanilla extract

  • ½ tsp pumpkin pie spice or ½ tsp cinnamon and a sprinkle each of cloves and nutmeg.)

  • 110ml (4oz) of coffee. Brew your favorite K-Cup® Pod.

  • 1 tsp honey or maple syrup.

  • Whipped cream

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Directions:

Blend all ingredients in a blender until smooth and incorporated.
Heat the mixture by simmering for about 5 minutes until hot. Stir often
Once it is cold, pour it in the blender.
Top with whipped heavy cream and a dash of cinnamon.
Enjoy!

Ingredients:


  • 2 mugs

  • 2 cups vanilla ice cream

  • 1 Swiss Miss® Hot Cocoa K-Cup® Pod brewed on the 230ml (8oz) setting

  • ¼ cup crushed chocolate cookies

  • Whipped cream

  • Chocolate Syrup

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Directions:

Brew a K-Cup® Pod of Swiss Miss® Hot Cocoa on the 230ml (8oz) setting, using your Keurig coffee maker.
Place brewed cocoa in freezer to chill.
Once chilled, add cocoa, ice cream and chocolate cookies to blender.
Blend until smooth.
Pour milkshake into mugs.
Top with whipped cream and chocolate syrup.
Enjoy!