Recipes

Bring some leprechaun luck to your morning by starting the day with a green cold brew. This recipe is easy and will have you dancing the jig all the way to work! Add 60ml of Melitta® Cold Brew Half an avocado 1 handful of crushed ice 100ml of full cream milk 1 pack of vanilla sugar 1 tbsp of honey into a blender. Blend well to create a creamery mixture and enjoy. Happy St. Patrick’s Day!

Serves: 2 Brew a 16-ounce cup of Melitta 100% Colombian coffee. Refrigerate the coffee until cool. In a blender, combine the chilled coffee, ice cream, cognac, chocolate syrup and caramel syrup. Mix on high speed until smooth, about 1 minute. Pour the coffee shake into two chilled beverage glasses and drizzle the chocolate and caramel syrup over each shake. Ingredients: Perfect for a special Sunday brunch. 16 oz of Melitta Colombian Supreme coffee2 cups vanilla ice cream2 shots cognac2 tablespoons chocolate syrup2 tablespoons caramel syrupChocolate syrup and caramel syrup for garnish

Serves: 1 Brew a 5-ounce cup of Melitta Classic Decaffeinated coffee. Combine the coffee, cream, brown sugar and the butter in a small saucepan over low heat. Simmer until the sugar is dissolved, stirring often. Add the praline syrup, stir to blend, and serve warm. Ingredients: The word "praline" is used to describe sugar-coated, caramelized nuts.That enticing taste of browned sugar and butter flavors the syrup used here. 5 oz of Melitta Decaffeinated coffee1 tablespoon heavy cream1 ½ teaspoons dark brown sugar1 tablespoon butter1 ½ tablespoons praline syrup

Makes approximately 50 truffles. Thoroughly cream butter and sugar and add melted chocolate. Add coffee and rum and mix well. Chill for 3 to 4 hours, until mixture is firm enough to handle. Drop mixture by small teaspoonfuls into crumbs and form into balls. Roll each in crumbs until well coated. Chill for at least 2 hours before serving. Store in refrigerator, tightly covered. Ingredients: 2/3 cup butter2 cups sifted confectioners sugar6 squares semi-sweet chocolate, melted and cooled3 tablespoons strong brewed Melitta Classic Blend coffee1 teaspoon rum1 ¼ cup chocolate wafer crumbs