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Hot Teeccino Drink Recipes
Teeccino Amaretto Amore
Teeccino Cinnamon Spice
Frangelico Hazelnut Crème
Children's Hot Cocoa Teeccino
New World Chocolate
Coffee
Ginger Peach Teeccino
Teeccino Amaretto Amore
Into an 8 oz. cup, add the following:
4 oz. brewed Teeccino Almond Amaretto
1/2 oz. cinnamon syrup
1 wedge of fresh orange
6 oz. hot milk, frothed
Optional:
1/2 oz. of Amaretto liquor
Add cinnamon syrup and Amaretto to Teeccino. Squeeze juice of orange wedge into Teeccino. Stir and add foaming milk. Dust with cinnamon powder.
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Teeccino Cinnamon Spice
Put 2 rounded tablespoons of Teeccino into a filter.
Sprinkle evenly 1 teaspoon cinnamon powder over the Teeccino grounds.
Sprinkle evenly 1/2 teaspoon ginger over the cinnamon.
Brew using 4 cups of water in a drip coffee maker or 2 cups (16 oz.) of water in a French press or cone filter. Sweeten with 1 teaspoon sugar. Add 4 oz. of hot frothed milk or soy milk. Makes 2 servings.
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Frangelico Hazelnut Crème
Into a 12 oz. mug, add the following:
6 oz brewed Teeccino Hazelnut
1 tablespoon maple syrup or Stevia to taste
1 oz Frangelico liquor
Top with your choice of the following:
A scoop of ice cream
4 oz forthed hot milk, or soymilk.
Whipped cream flavored with maple syrup and vanilla extract
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Children's Hot Cocoa Teeccino
Into a blender, add the following:
6 oz. brewed Teeccino
1-2 teaspoons honey (to taste)
1 teaspoon cocoa powder or chocolate syrup
4 oz. hot milk or soy milk
Blend until frothy. Pour into mug and top with whipped cream if desired. Dust with cocoa powder.
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New World Chocolate
Coffee
4 x 10 oz cups brewed Teeccino (Maya Chocolaté, Mocha, or Chocolate Mint)
4 tbsp chocolate syrup – buy organic if available
4 tbsp brown or raw sugar
2 cups whipping cream, Half & Half or Silk
®
non-dairy creamer
1 tsp cinnamon powder
1/4 tsp nutmeg powder (grate whole nutmeg for the best flavor!)
1/4 tsp chile flakes or cayenne powder
(Optional for those who enjoy more heat!)
Whipped cream, cocoa powder, and shaved chocolate flakes to decorate
Brew Teeccino using 4 heaping tablespoons per 8 cups water in a drip coffee maker or 1 tablespoon per 10 oz water in a French Press
Whisk together the chocolate syrup, cream, cinnamon, sugar, nutmeg, and chile flakes
Pour the hot Teeccino into the mixture and stir well. Pour into 4 mugs and top with whipped cream
Sprinkle cocoa powder over the top of the whipped cream or milk foam. Added shaved chocolate flakes to decorate.
Optional for Adults:
Add 1 oz Godiva
®
Dark Chocolate liqueur to each mug
For a lower fat version, instead of topping with whipped cream, foam hot milk using the Bonjour Primo Latté, as this will still create a beautiful topping.
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Ginger Peach Teeccino
1 15 oz can sliced peaches in 'lite' syrup
3 x 8 oz cups Teeccino Maya Caffé, Java, or Original
1/2 cup whipping cream
1 1/2 tbsp brown or raw sugar (1/2 tbsp = 1 1/2 tsp)
1 tsp cinnamon powder
1-2 tsp finely grated fresh ginger or 1 tsp ginger powder
Brew Teeccino using 4 heaping tablespoons per 8 cups water in a drip coffee maker or 1 tablespoon per 10 oz water in a French Press
Drain the peaches, reserving the syrup in a pan.
Blend the peaches with brewed Teeccino in a blender until pureed
Whisk 1 cup water, sugar, cinnamon, ginger and peach syrup in a pan and bring to a boil. Reduce heat and simmer for 1 minute.
Add the peach and Teeccino mixture plus the remaining Teeccino to the pan and stir well.
Whip the cream with 1 tbsp powdered sugar of maple syrup.
Pour Ginger Peach Teeccino into 4 mugs. Top with whipped cream.
Mix 1/2 tsp ginger powder with 2 tsp sugar. Springle over top of whipped cream.
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