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


  • 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


  • 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.


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
Tried this recipe?Mention @teeccino or tag #makeboldchoices!
Chocolate Cheesecake Recipe

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


  • 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


  • 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


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
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

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!
Cook Time: 30 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: French
Keyword: chocolate
Servings: 18 balls/squares
Calories: 285kcal


  • 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.


  • 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!


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
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

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!
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: French
Keyword: creamy
Servings: 8 4oz ramekins
Calories: 442kcal


  • 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


  • 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.


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
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

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 wont want to stop eating it. Well, at least you wont have to worry about the caffeine but we cant promise the same for the calories!
Prep Time: 1 hour
Cool Time: 2 hours
Total Time: 3 hours
Course: Dessert
Cuisine: Italian
Keyword: creamy, syrup
Servings: 12 slices
Calories: 568kcal


  • 2 1/2 cups sugar divided into 1 cup and 1 1/2 cups
  • 1 1/2 cups strongly brewed Teeccino French Roast or Java
  • 1 splash brandy or dark rum, optional
  • 1 1/2 lbs Mascarpone Cheese
  • 2 boxes ladyfingers or enough to cover 12x12 dish
  • 6 eggs
  • unsweetened cocoa


Teeccino Simple Syrup

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


  • In a mixer, beat Mascarpone cheese until smooth.
  • Add remaining 1 1/2 cups 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 or tartar midway through beating 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 12x12 ceramic dish in a 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.


Calories: 568kcal | Carbohydrates: 63g | Protein: 10g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 211mg | Sodium: 111mg | Potassium: 68mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1096IU | Calcium: 107mg | Iron: 2mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!
Gingerbread Cake recipe

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!
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: gingerbead, spicy
Servings: 20 slices
Calories: 429kcal


Cake Ingredients

  • 1 cup brewed Teeccino Caramel Nut or 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 Forsting Ingredients

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



  • 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 350F.
  • Whisk flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom in a bowl.
  • Whisk eggs and both sugar together in a separate bowl.
  • Whisk vegetable oil into egg sugar mixture.
  • Whisk Teeccino/molasses 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.


Calories: 429kcal | Carbohydrates: 58g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 174mg | Potassium: 345mg | Fiber: 1g | Sugar: 47g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!