Desserts

Teeccino Almond Amaretto Chia Seed Pudding

Chia seeds are a great addition to many nutritious treats, and this Almond Amaretto Chia Seed Pudding is no exception. Creamy and sweet, this dessert is sure to please your taste buds, while your body will be thanking you for having a nutritious, healthy dessert option!
Total Time50 mins
Course: Dessert
Servings: 4 people

Ingredients

  • 2 cups Non-Dairy Milk
  • 2 bags Teeccino Almond Amaretto
  • 1/2 cup Chia Seeds
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla

Instructions

  • In a saucepan, heat the non-dairy milk to a soft boil.
  • Place the tea bags in a heat-safe dish and pour the hot milk on top.
  • Steep for ~10 minutes, then place in the refrigerator to cool for 20 minutes.
  • Remove the milk from the fridge and mix in the remaining ingredients.
  • Let the mixture sit for at least 15 minutes before serving.

Notes

Contributed by @sarahandspices
Teeccino Almond Amaretto Chia Seed Puding will stay fresh in an air-tight container for up to 5 days

Pumpkin Spice Creme Caramel

Oh creaminess, oh lusciousness! This dessert is an ode to your wonder. The pumpkin creme filling has a mousse-like consistency that when topped with a thick caramel coating, slides down your throat uttering “heavenly” the whole way down. Flavored only by Teeccino Pumpkin Spice brewed into a thick syrup and layered over the mousse plus infused into the cream itself, I promise that you will find yourself just like me, with your finger sweeping the side of your ramekin to get the last possible lick.Created by Lys Gabriella Poet, celebrity Belgian chef, who says that this recipe is so easy to make, anyone can do it so don’t be afraid to try!
Course: Dessert

Equipment

  • https://teeccino.com/product/pumpkin-spice-11-oz-bag/

Ingredients

  • 2 cups heavy cream
  • 3 tbsp Teeccino Pumpkin Spice
  • 3 egg yolks
  • 2 eggs
  • 1/3 cup sugar
  • 1/2 cup pumpkin puree canned is fine to use
  • 1 tbsp vanilla extract

Topping:

  • 1/3 cup sugar
  • 3 tbsp Teeccino Pumpkin Spice
  • 1/3 cup boiling water
  • 4 tbsp butter

Instructions

To make the filling:

  • Heat the cream until bubbly. Remove from heat.
  • Add 3 tbsp of Teeccino Pumpkin Spice grounds to the cream and stir until all the grounds are mixed in.
  • Steep 10-15 minutes and allow to cool before straining.
  • Strain through a large fine sieve with 2 layers of cheese cloth and push down on the grains until all the liquid is extracted.
  • With an electric beater, mix the egg yolks, eggs, and sugar in a medium stainless steel bowl until the mixture is pale yellow and very thick.
  • Add the pumpkin and vanilla to the eggs and mix until combined.
  • Slowly whisk in the Pumpkin Spice cream.
  • Divide the mixture evenly between 6 x 6 oz ramekins and fill nearly to the top.
  • Place the ramekins in a pyrex baking pan and put in the oven
  • Pour hot water into the baking pan to reach halfway up the sides of the ramekins.
  • Bake at 350° F for about 30 minutes or until the center is set.
  • Remove pan from oven (be careful not to spill the hot water!) and remove the ramekins from the water.
  • Cool and chill at least 2 hours.

To make the topping:

  • Pour 1/3 cup boiling water over 3 tbsp Teeccino Pumpkin Spice.
  • Let steep for 10-15 minutes.
  • Strain through a fine mesh sieve or in a French Press Pot.
  • Heat the 1/3 cup sugar in a heavy saucepan until it melts. Gently rotate the pan from time to time so the sugars spread evenly.
  • Reduce the heat and cook until golden brown (about 3 minutes).
  • Add the Teeccino Pumpkin Spice concentrate and 4 tablespoons of butter.
  • Stir until smooth.
  • Drizzle quickly over the filling before the sugar hardens.

Teeccino Cheesecake

When Lys Gabrielle Poet brought this delicious cheesecake to our office, everyone went nuts. How could it be so simple to make and yet taste and look like it took hours to prepare?Lys brought us two crusts – one dark cookie crust and one graham cracker crust. Both were fabulous and she bought them rather than made them. So easy you don’t even have to make a crust.OK, we know this isn’t exactly on the no-fat diet plan, but it is on the occasional indulgence plan!
Course: Dessert

Equipment

  • https://teeccino.com/product/french-roast-herbal-coffee-alternative/
  • https://teeccino.com/product/mocha-chicory-herbal-coffee-11oz/

Ingredients

  • 2 graham cracker pie crusts
  • 3 x 8 oz packages of cream cheese preferably organic
  • 1 cup sugar preferably organic
  • 4 eggs preferably organic
  • 16 oz sour cream
  • 1 tsp vanilla extract
  • 3 tbsp French Roast Teeccino grounds
  • 1/4 cup strongly brewed French Roast: To make strongly brewed French Roast: Infuse 4 tbsp French Roast Teeccino in 1/3 cups boiling water for 3 minutes. Strain through a fine mesh metal strainer, paper filter, or one cup brewer.

Instructions

  • Pre-head over to 300
  • Using stand or hand mixer at medium speed, beat cream cheese until smooth
  • Add sugar, beat mixture until smooth
  • Add 1 egg, beat mixture well, repeat with rest of eggs
  • Add sour cream, vanilla, ground Teeccino and brewed Teeccino. Mix until smooth
  • Pour mixture into the 2 pie crusts
  • Place each pie crus into a large baking pan. Fill the bottom of the pan with water
  • Bake at 300 degrees until cheesecakes are set in center (shake gently to check), about 50 minutes. Add more water to the bottom of pan during baking if needed
  • Remove pies from oven and let cool at room temperature for at least 30 minutes
  • Chill pies in refrigerator until cooled throughout, about 2 hours (if you are in a hurry, can chill in freezer for about 30 minutes)
  • Dust with cocoa powder and serve

Chocolate Mousse

Sweetened with maple syrup instead of sugar, Carrie Vitt’s Chocolate Mousse is rich and thick but full of protein from eggs and cream plus antioxidants from cocoa powder. Ok, maybe we’re rationalizing a bit, but this dessert satisfies the urge for decadence without the shock to our bodies of refined sugar! Enjoy it flavored by either a regular or chocolate flavor of Teeccino. Deliciously Organic, ©2011 by Carrie Vitt
Course: Dessert

Equipment

  • https://teeccino.com/product/chocolate-mint-11-oz-bag/
  • https://teeccino.com/product/dandelion-mocha-10-oz-bag/
  • https://teeccino.com/product/dandelion-mocha-mint-10-oz-bag/
  • https://teeccino.com/product/maca-chocolate-11-oz-bag/
  • https://teeccino.com/product/mocha-chicory-herbal-coffee-11oz/

Ingredients

  • 1/2 cup (115gunsalted butter
  • 1/2 cup (120mplus 1 tablespoon maple syrup
  • 1/2 cup (65gplus 2 tablespoons cacao powder
  • 1 teaspooon vanilla extract
  • Optional: 1/2 to 1 teaspoon peppermint extract to taste
  • Pinch of sea salt
  • 2 tablespoons strongly brewed Teeccino herbal coffee Dandelion Mocha Mint, Chocolate, Chocolate Mint or Mocha
  • 3 large egg yolks
  • 3 teaspoons maple syrup
  • 1/8 teaspoon sea salt
  • 3 large egg whites
  • 1 cup (240mheavy cream

Instructions

  • Combine butter, 1/2 cup (120mplus 1 tablespoon maple syrup, cacao powder, vanilla, pinch of salt, Teeccino herbal coffee, and 3 tablespoons water in a medium heat-proof bowl.
  • Set bowl over saucepan filled with 1 inch (2.5cof simmering water. Whisk frequently until smooth and remove from heat.
  • Whisk egg yolks, 1 1/2 teasoons maple syrup, and 1/8 teaspoon salt in a medium bowl, about 30 seconds, until it lightens in color.
  • Add chocolate sauce and whisk until combined. Let cool until just above room temperature.
  • In a bowl of a standing mixer or with an electric mixer, whisk egg whites on low until frothy.
  • Add remaining 1 1/2 teaspoons maple syrup. Increase the speed to medium high and whisk until soft peaks form.
  • Stir about 1/4 of the egg whites into the chocolate liquid, and then fold in the remaining whites by scooping the egg whites into the mixture gently, cutting down the bowl, across and up the other side, Rotate the bowl a quarter turn and keep folding until liquid and egg whites are combined.
  • Whip heavy cream until soft peaks form.
  • Gently fold all of the whipped cream into the chocolate liquid until no white streaks remain, using the folding technique above.
  • Ladle mousse into individual bowls. Cover and refrigerate until set and firm, about 2 hours.
  • Serve and indulge!!

Teeccino Creme Brule

Infused Teeccino in milk gives this classic French dessert a toasted note that enhances the burnt sugar glaze, or “brulée”as the French call it, that gives this creamy custard the crunchy texture we all love.Easier to make than it looks and impossible to resist!
Course: Dessert

Equipment

  • https://teeccino.com/product/vanilla-nut-chicory-herbal-coffee-11oz/

Ingredients

  • 6 egg yolks
  • 2 large eggs
  • 3/4 cups sugar
  • Pinch of salt
  • 1 1/2 cups whole milk 2% is ok
  • 2 3/4 cups whipping cream
  • 3 tbsp Vanilla Nut Teeccino Herbal Coffee grounds
  • Super Fine Sugar

Instructions

  • Preheat oven to 325 degrees
  • Whip egg yolks, large eggs, sugar and salt in a bowl until light yellow and fluffy
  • In medium sauce pan heat milk, cream and Teeccino grounds over medium high heat until just scalded, do not boil. Reduce heat to simmer for 10-15 minutes
  • Whisk the heated mixture into the egg mixture a little at a time until half of hot milk mixture is incorporated
  • Mix half and half mixture with remaining hot milk mixture and return to stove over medium heat
  • Stir with wooden spoon until slightly thickened, about 6 minutes
  • Strain mixture into 8 x 4 oz ramekins
  • Place ramekins in baking dish just large enough to hold them all and add enough hot water until halfway up the sides of ramekins
  • Cover dish lightly and bake until custard is set but still quivers in center, approximately 35 minutes
  • Remove ramekins from water and refrigerate until completely cool
  • Before serving dish, sprinkle tops of custard with the super fine sugar and use a brulee torch to melt the sugar to a golden brown (If you do not have the torch, preheat your broiler, sprinkle about a tablespoon of super fine sugar onto the custard, broil until top is melted and carmelized, about 35 seconds. Keep close watch as sugar can burn easily)
  • Serve dish while sugar is still warm
PRODUCTS USED

Teeccino Tiramisu

The classic Italian “pick-me-up” – the translation for the Italian word “tiramisu” – will now keep your energy stable and steady without interfering with sleep!Teeccino makes such a delicious tiramisu that you won’t want to stop eating it. Well, at least you won’t have to worry about the caffeine but we can’t promise the same for the calories!
Course: Dessert

Equipment

  • https://teeccino.com/product/french-vanilla-11-oz-bag/
  • https://teeccino.com/product/java-11-oz-bag/

Ingredients

  • 2 1/2 cups sugar divided into 1 cup and 1 1/2 cups
  • 1 1/2 cup strongly brewed Teeccino French Roast of Java
  • A splash of brandy or dark rum optional
  • 1 1/2 lbs Mascarpone Cheese
  • Ladyfingers 2 boxes, or enough to cover 12″ x 12″ dish
  • 6 eggs
  • Unsweetened Cocoa

Instructions

Teeccino Simple Syrup

  • Mix 1 cup sugar, brewed Teeccino and brandy or rum in a small pot.
  • Boil 5 minutes.
  • Set aside to cool.

Tiramisu

  • In a mixer, beat Mascarpone cheese until smooth.
  • Add remaining 1 1/2 cup sugar to cheese and beat in until combined (if you desire, you can add vanilla or almond flavoring to this mixture)
  • Separate the egg yolks from the egg whites
  • Add the egg yolks to the cheese and sugar mixture and blend until smooth
  • In a separate bowl, beat the egg whites into a stiff froth. Add a pinch of cream of tartar midway through beating them to help stiffen the froth until it forms little peaks.
  • In a large bowl, carefully fold the egg whites into the cheese mixture with a wooden spoon. Gently scoop the cheese mixture over the egg whites until they are incorporated. The cheese mixture should be light and airy.
  • Repeat the following 3 steps 3 times
  • Dip the Ladyfingers one at a time, sugar side up, into the Teeccino simple syrup. Place each one at the bottom of a 12″ x 12″ ceramic dish in single layer.
  • Brush the top of the layer well with the Teeccino simple syrup.
  • Spread 1/3 of cheese mixture on top of Lady fingers.
  • Sprinkle lightly with unsweetened cocoa. Sieve the cocoa powder through a fine metal mesh to create a finely dusted topping.
  • Chill for at least 2 hours.

Teeccino Gingerbread Cake

This recipe, created by private chef, Robin Goldstein, is a personal favorite! Every year we have a big Christmas party on the 23rd and this gingery dessert is quick to make and disappears even faster!For big groups, use a large 9″ x 13″ pyrex pan.. Or make two layers with the cream cheese frosting in between. Guaranteed to be very popular with your guests. Serve it with either the Mocha glaze or the cream cheese frosting as you fancy!
Course: Dessert

Equipment

  • https://teeccino.com/product/almond-amaretto-11-oz-bag/
  • https://teeccino.com/product/caramel-nut-11-oz-bag/
  • https://teeccino.com/product/dandelion-caramel-nut-herbal-coffee-packet/
  • https://teeccino.com/product/hazelnut-11-oz-bag/

Ingredients

Cake Ingredients

  • 1 cup brewed Teeccino Caramel Nut Hazelnut or Almond Amaretto
  • 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

Mocha Glaze Ingredients

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

Cream Cheese Frosting Ingredients

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

Instructions

Cake Instructions

  • 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
  • Pre-heat oven to 350
  • Whisk flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom in a bowl
  • Whisk eggs and both sugars together in a separate bowl
  • Whisk vegetable oil into egg sugar mixture
  • Whisk Teeccino/molasses mixture into oil, egg, sugar mixture
  • Whisk liquid mixture into the dry mix
  • Stir in fresh ginger
  • Butter 3 8 inch cake pans. Divide the batter among the three pans. Bake until a tester comes out clean about 25 minutes.
  • Can be served as 3 separate cakes or made into a layer cake with cream cheese frosting.
  • Top cake with mocha glaze.

Mocha Glaze

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

Cream Cheese Frosting

  • 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.

Mocha Nut Mousse

My Mocha Nut Mousse recipe, below, is delicious and satisfying; it is dairy-free, low-sugar (containing a little honey and stevia) and one of my favorites for special occasions. For me, this recipe works as a little indulgence without health consequences.
Course: Dessert

Ingredients

  • 2 tablespoons clarified butter or ghee
  • 3 cans full-fat unsweetened coconut milk (13.5oz.)
  • 8 tablespoons organic raw cacao powder
  • ½ cup raw honey
  • 3 packets stevia powder or 10 drops stevia liquid
  • 1 cup brewed Teeccino®
  • 2 tablespoons instant organic coffee regular or decaf
  • 3 ½ tablespoons gelatin

Hazelnut Cream Topping

  • 1 can coconut milk 13.5oz. or 14oz.
  • 1 package stevia powder or 3 drops liquid
  • 1 teaspoon organic hazelnut extract/flavor
  • 4 squares dark chocolate 88% cacao or higher

Instructions

  • Yield: 8 servings Prep Time: 10 minutes Cook Time: 20 minutes
  • For the hazelnut cream topping, refrigerate the can of coconut milk.
  • In a large sauce pan, over medium-low heat, melt the butter, add the coconut milk, cacao powder, honey, and stevia. Whisk all ingredients together until well-mixed. Slowly bring to a gentle boil, stirring often.
  • Add the brewed Teeccino (or coffeand whisk in the gelatin powder 1 tablespoon at a time, slowly to avoid clumping and allow gelatin to completely dissolve.
  • Remove from heat; stir in the instant coffee. Set aside to cool while making the topping.
  • Cut the dark chocolate into very thin slivers, set aside.
  • Open the can of refrigerated coconut milk, in a small mixing bowl, spoon out the solid coconut milk (at the top of the can), leaving the liquid coconut water behind. Transfer the liquid to another container and save for smoothies (freeze if necessary).
  • Add all other ingredients for the topping, use a hand mixer or a whisk and blend until smooth.
  • Using parfait glasses, spoon in the mousse filling ¾ of the way full. Then spoon on the topping and sprinkle on the dark chocolate.
  • Cover each glass with plastic wrap before refrigerating to prevent a film from forming on top and refrigerate for 1-2 hours before serving. Will stay fresh in the refrigerator up to 5 days.

Notes

With over 20 years of experience in the holistic field of Nutrition, Karen Falbo, is the Director of Nutrition Education at Natural Grocers by Vitamin Cottage. Since 2010, Karen has served on a Nutrition seat for the Colorado Food System Advisory Council (COFSAC). The COFSAC charge is to advance recommendations that strengthen healthy food access for all Coloradans through Colorado agriculture and local food systems and economies. Karen is also a certified fitness instructor & Hatha Yoga teacher and the author of Vital Abundance Cookbook, a whole foods cookbook.
PRODUCTS USED

Teeccino Vanilla Nut Gelato

This irresistible gelato came into being after inspiration from a NY Times Magazine article that covered a chef in Las Vegas who was serving ice cream made with Teeccino.Many thanks to our local Santa Barbara gelato specialist, Michael Palmer, who graciously came up with this recipe for publication in a feature article on Teeccino in the Santa Barbara News Press. It’s heavenly and will make you wish we could tempt one of our natural food ice cream brands into selling Teeccino flavored ice creams!
Course: Dessert

Equipment

  • https://teeccino.com/product/vanilla-nut-chicory-herbal-coffee-11oz/

Ingredients

  • 1/2 cup Vanilla Nut Teeccino grounds
  • 2 cups whole milk
  • 5 large egg yolks
  • 3/4 cup sugar
  • 1 cup heavy cream

Instructions

  • Heat milk, Teeccino grounds and 1/2 cup of sugar in saucepan until sugar dissolves. Turn off heat just as milk comes to a boil.
  • Cover saucepan and let steep for 15 minutes
  • Strain milk mixture through mesh strainer to remove Teeccino grounds. Dispose of grounds, set milk mixture aside.
  • Combine egg yolks with remaining 1/4 cup sugar and whisk until the mixture turns a thick light yellow (about 3-5 minutes)
  • Slowly pour the reserved milk mixture into the egg yolk/sugar mixture, whisking until feel blended. Do not pour too fast so hot liquid doesn’t cook egg yolks.
  • Return Teeccino/yolk mixture to the stove. Add cream and stir continually over medium heat until the mixture has thickened enough to coat the back of a spoon. Be sure that the mixture does not boil
  • Pass mixture through a mesh strainer into a bowl that is set in an ice bath
  • Chill to room temperature, stirring occasionally
  • Freeze in an ice cream maker to manufacturer’s instruction
  • Transfer to an airtight plastic container, gelato will store up to two weeks.
PRODUCTS USED
Recipes

Teeccino Pecan Pie

Pecan pie is a traditional holiday recipe but yours will be so exceptional that your guests will be begging to know your secret recipe. Teeccino is actually infused in the maple syrup and its roasted notes combined with the maple are heavenly. Served with a steaming mug of Teeccino, there won’t be any leftovers.
Course: Dessert

Equipment

  • https://teeccino.com/product/vanilla-nut-chicory-herbal-coffee-11oz/

Ingredients

  • 2 tbsp Teeccino Vanilla Nut grounds unbrewed
  • 3/4 cup maple syrup grade b preferably
  • 2 tbsp butter
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 up pecan halves
  • Vanilla ice cream – for serving

A store bought pie crust is possible – but if you wish to make your own you will need this additional ingredients:

  • 1 1/4 cups whole wheat pastry flour or all purpose flour
  • 1/4 cup powdered sugar
  • 6 tbsp cold butter cubed
  • 2 egg yolks
  • pinch of salt

Instructions

  • Preheat oven to 350 degrees
  • Heat maple syrup with Vanilla Nut Teeccino grounds in small pan until almost boiling.
  • Remove mixture from heat and cool until it is just warm
  • In a bowl mix together butter and sugar, then gradually beat in the eggs
  • Strain maple syrup Teeccino mixture through a fine sieve to separate Teeccino from liquid (or use the outer-chambert of the One-Cup Brewer to strain it)
  • Add strained Teeccino syrup mixture to bowl with butter, sugar, egg mixture, stir until blended
  • Add vanilla extract and mix in
  • Arrange pecans in pastry shel and then carefully pour in the filling
  • Bake for 30-35 minutes or until lightly brown and firm
  • Serve warm with vanilla ice cream, and, of course, a steam cup of Teeccino

Making your own pastry shell

  • Preheat oven to 400 degrees
  • Sift flour, salt and powdered sugar together into a bowl
  • Rub in the butter until the mixture resembles fine breadcrumbs
  • Add the egg yolks and mix into a dough
  • Turn out onto a lightly floured surface and knead until smooth
  • Wrap in clear plastic and chill for 20 minutes
  • Roll out dough and line an 8 inch pie pan, fluting the edges
  • Bake for 10 minutes covered with parchment paper and something to weight down the parchment paper set on top
  • Remove the paper and weights and bake for 5 minutes longer.
  • Set pie dish aside and make filling following instructions above
PRODUCTS USED