MR Coffee Tea Cafe

Caribbean Tea Splash

- Makes 8 Servings

Ingredients

• Mr. Coffee® Iced Tea Maker
• Water
• 4 Lipton® Brisk® Cup Size Tea Bags or 2 Lipton® Family Size Tea Bags
• 1 1/2 cups chilled pineapple juice
• 1 cup cream of coconut
• 1 cup ice cubes (about 9 to 12)

Directions

• Into pitcher, measure fresh, cold water to the 1-quart water mark. Pour into water reservoir.
• Fit a Mr. Coffee® 8-12-cup paper filter into the tea-steeping basket; add tea bags. Fit the pitcher into place for brewing. Turn on machine and let brew.
• In blender, process brewed tea, pineapple juice, cream of coconut and ice cubes about 1 minute or until smooth and well blended.
• Pour into tall glasses. Garnish each glass, if desired, with pineapple wedge.
• Serve immediately.

Taste Tested Recipes from The Lipton® Kitchens

• Orange pekoe tea bags
• 3/4 cup sugar for 2-qt. Iced Tea Maker OR 1 cup sugar for 3-Qt. Iced Tea Maker
• 1/2 cup lemon juice for 2-qt. Iced Tea Maker OR 2/3 cup lemon juice for 3-Qt. Iced Tea Maker

• Brew tea per your Mr. Coffee® Iced Tea Maker's instructions.
• Add sugar and stir until it dissolves.
• Add lemon juice.
• Serve in tall glasses.

*Use your Mr. Coffee® Iced Tea Maker's guidelines for quantities.

Beat-The-Heat Tea Shake

- 4 Servings

• 6 Lipton® Brisk® Cup Size Tea Bags or 2 Lipton® Family Size Tea Bags
• 2 cups (1 H2pt.) any flavor sherbet or ice cream

• Into pitcher, measure fresh, cold water to the 1-quart water mark.
• Pour into water reservoir.
• Fit a Mr. Coffee® 8-12-cup paper filter into the tea-steeping basket; add tea bags.
• Fit the pitcher into place for brewing. Turn on machine and let brew. In blender, process 2-1/2 cups tea and sherbet 1 minute or until smooth. Cover and chill remaining tea.
• To serve, pour tea mixture into tall glasses.
• Garnish, if desired, with fresh strawberries.

• 1 ounce dark crème de cacao
• 1 ounce dark rum
• 1 ounce whipping cream1 tbsp instant coffee dissolved in warm water1 tbsp grated semisweet chocolate"

• Pour crème de cacao, coffee mixture and rum into a cocktail glass and stir to mix. Slowly pour whipping cream over back of a teaspoon into glass so it floats on top. Sprinkle with grated chocolate to serve."

• Mr. Coffee® Coffeemaker
• 2 cups hot brewed coffee
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons sugar
• 4 tablespoons milk

• Pour hot coffee into 2 mugs.
• Stir in cocoa, sugar, and milk and serve.

Cream Truffles

- Makes approximately 20 truffles.

• 1/3 cup whipping cream
• 1 tsp vanilla
• 1 tbsp sugar"
• 1 egg yolk
• 5 ounces semisweet chocolate, chopped
• 1 tbsp cooled espresso
• 2 tbsp unsalted butter
• 2 tsp crème de cacao

Coating Ingredients

• 1 tbsp unsweetened cocoa powder
• 2 tsp powdered sugar

• Line a 9 x 9 inch pan with waxed paper.
• In a medium-sized saucepan, bring whipping cream and vanilla almost to a boil. Remove from heat, cover and set aside 30 minutes.
• In a small bowl, whisk sugar and egg yolk until pale and thick, then whisk into whipping cream and vanilla mixture in saucepan.
• Return pan to heat and gently heat without boiling. Add chocolate, espresso and butter. Stir until mixture is smooth. Stir in crème de cacao.
• Pour into lined pan and chill 1 hour or until firm. Spoon out pieces of chilled truffle mixture and roll into balls.
• To prepare coating, sift cocoa and powdered sugar onto a plate. Roll each ball in sifted cocoa mixture and place in paper cup, if desired. Refrigerate and eat within 2 to 3 days.

• Mr. Coffee® Cocomotion® Hot Chocolate Maker
• 4 cups of milk
• 1/2 cup granulated brown sugar
• 3/4 tsp. of cinnamon
• 3/4 tsp. of vanilla extract
• 3/4 tsp. of almond extract
• 2 oz. pre-melted unsweetened chocolate
• Garnishes: Whipped cream and chocolate shavings

• Pour milk into the Cocomotion® reservoir. Add brown sugar, cinnamon and extracts. Push the ON button.
• After two minutes, slowly pour the chocolate into the reservoir.
• When the machine turns off, your cocoa is ready.
• Pour into mugs and garnish with whipped cream and chocolate shavings.

• 2 tbsp of dark crème de cacao
• 1 tsp dark brown sugar
• 1/2 cup of hot coffee
• 2 tbsp of whipping cream
• 1/2 tsp of instant coffee granules

• Pour crème de cacao into a mug, then add sugar and coffee. Stir well.
• Slowly pour whipping cream over back of teaspoon so it floats on top.
• Sprinkle with coffee granules and serve immediately.

• 1 cup strong, freshly brewed coffee
• 1 ounce eggnog
• 1/2 tsp grated nutmeg

• Pour fresh coffee into a mug and pour eggnog into coffee. Mix well.
• Garnish with nutmeg to serve.

Spiced Tea Frappes

- Makes 4 servings.

• 6 whole cloves
• 1 cinnamon stick, broken in half
• 1 (2-inch long by 1-inch wide) piece orange peel
• 1/4 cup honey
• 1 pint vanilla low-fat frozen yogurt or ice cream
• 1 cup crushed ice

• Into pitcher, measure fresh, cold water to the 1-quart mark. Pour into water reservoir.
• Fit a Mr. Coffee® 8-12-cup paper filter into the tea-steeping basket; add tea bags, cloves, cinnamon stick and orange peel.
• Fit the pitcher into place for brewing. Turn on machine and let brew.
• Stir in honey; chill.
• In blender, process 1/2 of the chilled tea, 2 scoops frozen yogurt and 1/2 of the crushed ice for about 1 minute or until smooth and well blended.
• Pour into tall glasses. Repeat with remaining ingredients. Garnish each glass, if desired, with orange wedge. Serve immediately.