Desserts

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
Cuisine American
Keyword creamy, pumpkin
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 490kcal

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

Instructions

  • 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 filling:

  • 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 three minutes).
  • Add the Teeccino Pumpkin Spice concentrate and 4 tablespoons of butter.
  • Stir until smooth.
  • Drizzle quickly over the filling before the sugar hardens.

Nutrition

Calories: 490kcal | Carbohydrates: 27g | Protein: 5g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 281mg | Sodium: 123mg | Potassium: 132mg | Fiber: 1g | Sugar: 23g | Vitamin A: 4786IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
PRODUCTS USED

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
Cuisine American
Keyword chocolate, creamy
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 16 slices
Calories 371kcal

Ingredients

  • 2 graham cracker pie crusts
  • 24 oz cream cheese 3 x 8 oz packages
  • 1 cup sugar
  • 4 eggs
  • 16 oz sour cream
  • 1 tsp vanilla extract
  • 3 tbsp French Roast Teeccino grounds
  • 1/4 cup strongly brewed French Roast

Instructions

  • Pre-heat oven to 300F.
  • 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. 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. Mix until smooth.
  • Pour mixture into the 2 pie crusts.
  • Place each pie crust 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 the pan during baking if needed.
  • Remove pies from oven and let cool 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

Nutrition

Calories: 371kcal | Carbohydrates: 29g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 275mg | Potassium: 138mg | Fiber: 1g | Sugar: 19g | Vitamin A: 807IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
PRODUCTS USED

Teeccino Dark Chocolate Date Truffles

Jill Nussinow, author of The Veggie Queen, posted this delicious recipe for Teeccino truffles sweetened by dates on her Facebook page. With protein from nut butter and antioxidants from dates and dark chocolate, these truffles make a more nutritious treat than traditional truffles. Plus they are vegan! Watch out though, Jill warns, don't fool yourself they are still dessert!
Course Dessert
Cuisine American
Keyword chocolate, party
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 10 balls
Calories 100kcal

Ingredients

  • 1 cup dates pitted
  • 1 cup strong brewed Chocolate or Mocha Teeccino
  • 2 oz dark chocolate melted
  • 2 tbsp almond butter or peanut butter
  • 3 tbsp cocoa powder

Instructions

  • Make a strong brew of Teeccino by using 1 tbsp Teeccino to 1 cup water in a drip coffee maker. Or make espresso if you have an espresso maker or moka pot.
  • Let dates sit in the brewed Teeccino for at least 1 hour.
  • Put dates into a small food processor. Blend with the Teeccino until well blended.
  • Add the melted chocolate and nut butter and blend until smooth.
  • Add the cocoa powder and blend until smooth.
  • Chill this mixture for at least an hour or longer until firm.
  • Scoop out a teaspoonful at a time and roll into small balls on a cutting board or a plate.
  • Roll the ball in cocoa powder. Alternative coatings are powdered sugar, desiccated coconut, or cinnamon powder.
  • Keep cool until ready to serve. They can be frozen to keep on hand for a special dessert or impromptu party. Defrost before serving.

Nutrition

Calories: 100kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 190mg | Fiber: 3g | Sugar: 11g | Calcium: 23mg | Iron: 1mg
PRODUCTS USED

Teeccino Chocolate Truffles

Chocoholics, beware! These addictively decadent, melt-in-your-mouth Teeccino truffles are sure to be a crowd pleaser for any occasion. Whip up a batch for your sweetie for a special occasion, or add them to your Holiday dessert buffet. Brewed Teeccino takes ordinary chocolate truffles to a new level of flavor by infusing any one of our rich combination of coffee and chocolate flavors.
Make sure to stash a few for yourself before serving, as they will be gone before you know it!
Course Dessert
Cuisine French
Keyword chocolate
Cook Time 30 minutes
Total Time 30 minutes
Servings 18 balls/squares
Calories 285kcal

Ingredients

  • 24 oz bittersweet chocolate cut in pieces, high quality, about 3 cups
  • 1/2 cup strongly brewed Teeccino Infuse 4 tbsp Teeccino in 3/4 cups boiling water for three minutes. Strain through a fine mesh metal strainer, paper filter, or one cup brewer. Choose any flavor, but recipe works best with Chocolate and Nut flavors.
  • 1 cup heavy cream preferably organic
  • 3 tbsp butter preferably organic
  • 1 tsp vanilla extract
  • 1/4 cup cocoa
  • 1 tbsp finely ground Teeccino of same flavor you brewed. Grind Teeccino in a coffee or nut & seed grinder to make a find grind.

Instructions

  • Melt chocolate together with strongly brewed Teeccino and cream in a double boiler.
  • Add butter and vanilla to mixture, mix until smooth.
  • Line a 9x9 baking pan with plastic wrap and pour in chocolate mixture.
  • Chill in fridge for 3 hours (or you can cheat and use freezer for 30 minutes)
  • After chilling, lift truffle mixture out of pan and onto a cold cutting board. Cut in squares of use melon baller to make rounds.
  • Mix cocoa and finely ground Teeccino together and dust squares or roll balls in mixture.
  • Other coating possibilities include toasted coconut, carob, ground nuts, grated white chocolate.
  • Keep truffles refrigerated and enjoy!

Nutrition

Calories: 285kcal | Carbohydrates: 21g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 25mg | Sodium: 26mg | Potassium: 242mg | Fiber: 3g | Sugar: 14g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg
PRODUCTS USED

Teeccino Creme Brule

Infused Teeccino in milk gives this classic French dessert a toasted note that enhances the burnt sugar glaze, or bruleas 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
Cuisine French
Keyword creamy
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8 4oz ramekins
Calories 442kcal

Ingredients

  • 6 egg yolks
  • 2 large eggs
  • 3/4 cup sugar
  • 1 pinch salt
  • 1 ½ cups whole milk 2% is okay
  • 2 ¾ cups whipping cream
  • 3 tbsp Vanilla Nut Teeccino Herbal Coffee Grounds
  • 1 sprinkle fine sugar

Instructions

  • Preheat oven to 325F.
  • 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 4oz 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 caramelized, about 35 seconds. Keep close watch as sugar can burn easily).
  • Serve dish while sugar is still warm.

Nutrition

Calories: 442kcal | Carbohydrates: 24g | Protein: 7g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 304mg | Sodium: 78mg | Potassium: 152mg | Sugar: 21g | Vitamin A: 1531IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg
PRODUCTS USED