Ring in 2013 with a devastatingly devilish riff on the very popular appletini! Brandi shakes up a batch of this lovely cocktail, which sets the sweetness of the apple off with its salted caramel undertones.
Brandi’s recipe this week is both delicious and healthy — woah! We know, we know. It’s a rich, smooth and creamy smoothie that features real pumpkin and an espresso shot for a little kick. Watch her blend it up!
You’ll need to begin with frozen pumpkin, so it’s best to put the pumpkin in the freezer the night before you’re going to make your smoothie. Once you’ve completed that, throw all of the ingredients in the blender and blend until smooth! Garnish with crushed cinnamon graham crackers, if desired.
If the weather outside is frightful, etc. etc. If we’re honest, we have yet to see a speck o’ snow in these parts, although we’ve had enough rain that kayaking to work almost seems like a feasible option. If there’s a chill in the air where you’re at, or you just really, really love decadent treats, then this lovely eggnog-infused concoction will find its way into your heart.
Put chocolate sauce in your serving cup and pull shots directly into it. Stir well to combine. Steam up eggnog and then pour over chocolate & espresso. Garnish with whipped cream and nutmeg if desired. Note: We used soynog in this recipe, which is not as thick as regular eggnog. If you want to use traditional eggnog, we recommend mixing it with milk so that it steams more easily. Individual tastes vary, but we dig 1/3 eggnog to 2/3 milk.
Given the mas fuerte state of this week’s recipe, we learn what happens when Brandi isn’t brewin’ up booze-infused concoctions on the regular: She schools us! This cocktail is not for the faint of heart — or stomach — so venture only if you have a deep love of rum drinks, straight up.
The lovely colors, scents and chill of Autumn are upon us, and what better way to sit back and enjoy them but with a mug of hot apple cider? Brandi crafts a delicious variation using one of our favorite syrups — Spicy Red Cinnamon! Watch her steam it up on the Rocket.
With autumn slowly creeping up on us, we’ve been a bit sluggish around the office. In my mind, there is really only one option to cure us of our fall funk: Eat as many seasonal foods as possible and stay in a food coma until spring rolls around again!
So, the first stop on our way to winter hibernation is the iconic caramel apple…in muffin form!
Looking for a super simple sweet treat? This lovely recipe features a shot of espresso, a little sugar, a little cool frothed milk and some fun! Watch Brandi whip it up using Nespresso’s Gran Maestria capsule espresso machine and included Aero4 automatic frother.
Place brown sugar in the bottom of a demitasse. Add espresso and then pour frothed milk on top, leaving a bit of room at the top. Float the tea biscuit and diced banana on top of the milk, then drizzle with caramel sauce.
The leaves are changing, the air is getting a bit more crisp in the mornings and you might find yourself taking a long, serious look at that fleece in the closet. Like everything in life, the seasons must change, so why not welcome the arrival of autumn with a delicious beverage?
Brandi’s newest recipe uses the one-touch simplicity of the Breville Milk Cafe to do all the heavy lifting. Watch her whip up this lovely cocoa.