Teeccino Caffeine-Free Herbal Coffee / Coffee Substitute

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Teeccino Dessert Recipes

May Chai Pumpkin Pie
Teeccino Gingerbread Cake
Teeccino Tiramisu
Teeccino Crème Brulée
Teeccino Sorbet
Teeccino Frappe
Italian Bannana Pudding with Almond Amaretto Syrup

Maya Chai Pumpkin Pie

1 unbaked 12 inch pie shell
1 15 oz can pumpkin pureé
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp allspice
1/3 cup dark brown sugar
3 eggs, lightly beaten
1/2 cup heavy cream or Silk non-dairy coffee creamer
2 tbsp Maya Chai Teeccino Grounds

Pre-heat oven to 375.
In a small sauce pan, heat cream (or non-dairy creamer) with Teeccino grounds and steep 20 minutes. Strain and cool completely.
Combine the pureé with all of the other ingredients and stir until well blended.
Pour into the pie shell and bake until the crust is lightly browned and the filling is set, about 50-55 minutes.
Let cool before serving.

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Teeccino Gingerbread Cake

Provided by The Travel'n Chefs - See their web site, click here.

1 cup Hazelnut or Almond Amaretto Teeccino, brewed
1 cup molasses
1 1/2 tsp. baking soda
2 cups all purpose flour
2 tbsp. ground ginger
1 1/2 tsp. baking powder
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/8 tsp. cardamom
3 large eggs
1/2 cup granulated sugar
1/2 cup dark brown sugar
3/4 cup vegetable oil
1 tbsp. minced fresh ginger

In a small sauce pan, heat the brewed Teeccino and molasses over medium heat until they combine. Remove from heat and stir in baking soda. Let stand one hour to cool.
Preheat oven to 350°.
Whisk flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom together in a bowl.
Whisk eggs and both sugars together in a separate bowl.
To egg sugar mixture, whisk in vegetable oil, then the Teeccino/molasses mixture.
Gradually whisk liquid mixture into dry mix.
Stir in fresh ginger.
Butter 3 8 inch cake pans. Divide batter among three pans. Bake until tester comes out clean, about 25 minutes.
Can be served as 3 separate cakes or made into a layer cake with Cream Cheese Frosting

Mocha Glaze

1/2 cup brewed Mocha Teeccino - cooled
2 cups powdered sugar - sifted

Slow blend powdered sugar into brewed Teeccino. If you want to spread the glaze like a frosting, add more powdered sugar. If you want to drizzle the glaze on the cake, use less powdered sugar.

Cream Cheese Frosting

2 - 8 oz. cream cheese - room temperature
1/2 cup unsalted butter - room temperature
3/4 tsp. grated orange peel
2 cups powdered sugar

Mix cream cheese, butter and orange peel with electric mixer, until fluffy.
Slowly add powdered sugar until dissolved.
Chill 30 minutes.
Spread between layers of gingerbread cakes.

1 cup sugar
1 1/2 c. brewed java Teeccino
A splash of brandy or Dark Rum.

Put in a small pot and boil for 5 minutes. Set aside to cool.

3 packages Philadelphia Cream Cheese
1 1/2 cups sugar
Ladyfingers or pound cake, enough to cover 12" x 12" dish

In a mixer, beat cream cheese until smooth
Add sugar and beat in until combined (if you desire you can add vanill or almond flavoring to this mixture)
Layer bottom of 12" x 12" ceramic dish in single layer with Ladyfingers or pound cake
Brush well with the Simple Syrup prepared above
Spread 1/3 of cream cheese & sugar mixture on top of cake
Repeat process 2 more times:

Add layer of Ladyfingers or pound cake
Coat with Simple Syrup
Spread 1/3 cream cheese & sugar mixture on top

Sprinkle lightly with unsweetened cocoa
Chill for at least 2 hours

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Teeccino Crème Brulée

6 Egg Yolks
2 Large Eggs
3/4 Cup Sugar with a Pinch of Salt
1 1/2 Cups Whole Milk (2% milk is ok)
2 3/4 Cups Whipping Cream
3 Tbsp Vanilla Nut Teeccino Grounds
Super Fine Sugar for the Top

Preheat oven to 325°. Whip the first three ingredients in a bowl to light yellow and fluffy. In a medium sauce pan, put milk, cream and Teeccino grounds over med-high heat just until scalded. Do not boil; then lower to simmer to steep for 10-15 minutes. Whisk a little of the hot milk into the egg mixture a little at a time until half of the milk is incorporated. Pour back into the saucepot and stir with a wooden spoon till slightly thickened, about 6 minutes over medium heat. Then strain the mixture into 8 (4 oz.) ramekins. Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the baking dish lightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes. Remove the ramekins from the water and refrigerate to cool completely.

Before serving sprinkle tops with fine sugar and use a blowtorch to melt the sugar to a golden brown. If there is no blowtorch is available, preheat the broiler. Sprinkle about a tablespoon of the fine sugar onto the custard and tap out the access. Place the ramekins on a tray and broil until top is melted and caramelized, about 35 seconds. Watch carefully as the sugar can burn easily. Serve with the sugar still warm.

Serves 8
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Teeccino Sorbet
In a medium bowl, combine all the ingredients and whisk until well blended.

1 1/2 cups chilled brewed Teeccino (double strength)
3/4 cup raw sugar
1 14 oz. can light coconut milk
2 teaspoons vanilla extract
1/2 teaspoon Teeccino granules

Freeze in ice cream maker according to the manufacturer's instructions. Back to top
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Teeccino Frappe
Advance Preparation:

Freeze brewed Teeccino in an ice cube tray. We suggest brewing Teeccino a bit stronger than you usually drink it, so add an extra tablespoon or two for the pot. Also freeze an ice cube tray of milk or soy milk. Use a brand with some fat rather than the low fat version so the Teeccino Frappe will be creamier.

In a blender, food processor or Vitamix:

Put in equal amount of both the frozen Teeccino cubes and frozen milk cubes. Add the sweetener of your choice and sweeten to taste. Our favorites are the following: maple syrup or honey for caloric sweeteners. Lo Han Sweet by Jarrow or Sweetleaf Stevia for low to non-caloric sweeteners.

Variations: Depending on the flavor of Teeccino, experiment with adding 1 tablespoon of vanilla extract to make it creamier, or 1 teaspoon of cinnamon to make it spicier or adding pure roasted cocao powder for a dark chocolate boost. For an adult dessert, add 1/4 cup of a liquor like Frangelica to Hazelnut or Crème de Menthe to Chocolate Mint or Grand Marnier to Almond Amaretto.
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Italian Bannana Pudding with Almond Amaretto Syrup

Simple Syrup

2 cups brewed Almond Amaretto Teeccino
1 1/2 cups sugar
Splash of almond extract

Place all ingredients in small sauce pan. Bring to boil. Let boil 5 minutes. Set aside to cool.

Bread Pudding

2 bananas, very ripe, chopped
12 small slices of panettone or brioche, chopped
4 eggs
1 cup cream
1 cup milk
1 teaspons vanilla extract
2 tablespooons superfine sugar
brown sugar

Preheat oven to 350. Grease 4 cappuccino cups with butter. Layer bananas and panettone in cups. Mix eggs, cream, milk, vanilla and fine sugar in bowl. Pour mixture over panettone and sprinkle with brown sugar. Allow puddings to stad for 5 minutes. Place cups in a baking dish and fill half way up the sides with water. Place dishes in preheated over for 25-30 minutes or until puddings are firm.
To serve, place cups on saucers and drizzle with the previously prepared syrup.
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