Pumpkin Spice Latte Overnight Oats

pops coffee- pumpkin overnight oats
pops coffee oats .jpeg A popscoffee recipe

Ingredients

  • 1/2 cup Pop's Coffee Espresso Italiano Cold

  • ½ cup old fashioned oats

  • ¼ cup almond milk 2 tablespoons Greek yogurt

  • ¼ cup pumpkin puree

  • 1 tablespoon chia seeds

  • 1 tablespoon honey

  • ½ teaspoon pumpkin pie spice

  • ½ teaspoon vanilla extract

**Optional toppings:

  • 1 banana sliced

  • 1 tablespoon almond butter

  • granola or nuts for topping

Directions

  • Combine all ingredients together and store in covered jar overnight in the refrigerator.

  • Top with a sprinkle of cinnamon.

  • Add banana, nut butter, granola or nuts if desired.

  • Enjoy!

Pumpkin Pie Protein Smoothie

pops coffee pumpkin pie protein smoothie
pops coffee pumpkin

Ingredients

  • 1 cup Pop's Coffee Breakfast Blend cold brew frozen into cubes

  • 1/3 cup pumpkin puree

  • 1/2 cup coconut milk (canned, full fat)

  • 1/2 cup Greek yogurt

  • 1 frozen banana

  • 1 teaspoon pumpkin pie spice

  • 1 scoop protein powder

  • 1/4 cup milk - of your choice for desired consistency**

**cinnamon

Directions

  • Combine all ingredients in blender and blend until smooth. **If needed, add milk of your choice to desired consistency.

  • Top with a sprinkle of cinnamon.

  • Enjoy!

Pumkin Spice Cold Brew

pops premium coffee pumpkin
pops coffee Pumpkin Pie recipe.png
Pops coffee logo

Ingredients

  • 1 cup Pop's Coffee Costa Rican

  • 1/2 cup milk of your choice (almond, coconut, oat, etc.)

  • 2 tablespoon pure pumpkin puree⠀

  • 1 tablespoon honey⠀

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon pumpkin spice

  • ice

**cinnamon

Directions

  • Combine all ingredients in blender and blend until smooth and creamy

  • Fill glass with ice.

  • Pour the cold brew mixture over ice, top with a sprinkle of cinnamon.

  • Enjoy!

Pumkin Cream Cold Brew

Pumkin cream cold brew
Pumkin cream cold brew

Ingredients

  • 4 cups Pop's Coffee Costa Rican

  • 1 cup half and half

  • 3 tablespoons maple syrup

  • 2 tablespoons pumpkin puree

  • ½ teaspoon pumpkin pie spice

  • Ice

**cinnamon

Directions

  • Place the half and half, maple syrup, pumpkin puree and pumpkin pie spice in a bowl. Use a frother or electric whisk to combine until thick and foamy.

  • Fill glass with ice

  • Pour the cold brew mixture over the ice, making sure to leave space for the pumpkin cream.

  • Add some of the pumpkin cream mixture.

  • Stir and Enjoy.

(MAKES APPROX. 4 SERVINGS)

**Note: Store the pumpkin cream separately from the cold brew coffee. Then you can mix together right before serving.

“Pupkin” PIE Cookies

Pops coffee dog

Ingredients

  • 1 cup pumpkin puree

  • 2 eggs

  • 1/4 cup creamy peanut butter (just be sure it does not contain xylitol)

  • 2 1/2 - 3 cups whole wheat flour

Directions

  • Preheat Oven to 350 degrees

  • Combine Pumpkin, eggs and peanut butter in mixing bowl and stir well.

  • Add flour and stir to combine. (The dough should be easy to roll, but not sticky - add additional flour as needed.)

  • Divide dough into 2 equal pieces.

  • Roll out 1 piece of dough at a time on a well-floured surface to 1/2 inch thickness.

  • Cut-out using a cookie cutter or simply cut with a knife.

  • Place cookies on a parchment lined baking sheet.

  • Bake for approx. 20 minutes - or until baked through.

  • Let cool and transfer to airtight container.

  • Store in fridge - up to 1 week or in freezer up to 1 month.

Pumpkin (No-Bake) Dog Treats

Pumpkin dog treats

Ingredients

  • 3 cups rolled oats

  • 1 15oz can pumpkin puree

  • 1/2 cup nut butter of choice (just be sure it does not contain xylitol - Sir "Winston" Styles prefers almond butter)

Directions

  • Combine all ingredients in mixing bowl.

  • Stir until completely combined.

  • Roll into even balls (1 tablespoon)

  • Place onto parchment lined baking sheet.

  • Freeze until solid.

  • Transfer to airtight container. Store in freezer up to 1 month.

  • Serve straight from the freezer.

Good Morning Smoothie

Popscoffee Good morning smoothie

Ingredients

  • 1 cup Pop's Coffee Costa Rican cold brew

  • 1/4 cup milk

  • 1 medium banana frozen

  • 1/4 cup rolled oats

  • 1/4 tsp cinnamon

  • honey

  • peanut butter

  • 1 scoop protein powder

  • ice

Directions

  • Combine all ingredients in blender until smooth.

  • Enjoy!

Salted Caramel

Popscoffee Salted Caramel
Salted Caramel popscoffee recipe

Ingredients

  • 1 cup Pop's Coffee Costa Rican cold brew

  • 1/4 cup almond milk

  • 1 tsp salted caramel syrup

  • 1/4 tsp sea salt

  • 1 scoop protein powder

  • ice

Directions

  • Combine all ingredients in blender until smooth.

  • Enjoy!

Boba Cold Brew

Ingredients

  • 1 cup Pop's Coffee Costa Rican cold brew

  • 1/4 cup coconut milk

  • 1/3 cup prepared boba

  • 1 TBL coconut syrup or maple syrup

  • ice

Directions

  • Add ice and boba to glass.

  • Pour in cold brew and syrup then add milk.

  • Enjoy!

Coconut Cold Brew

Ingredients

  • 1 cup Pop's Coffee Costa Rican cold brew

  • 1/4 cup coconut water

  • 1/4 cup cocount milk

  • 2 TBL coconut or vanilla syrup

  • ice

Directions

  • Fill glass with ice.

  • Add cold brew, coconut water and syrup. Stir.

  • Pour in coconut milk.

  • Enjoy!

Cold Brew Lemonade

Ingredients

  • 1 cup Pop's Coffee Costa Rican cold brew

  • 1/2 cup orange juice

  • 1/3 cup lemon juice

  • 1/3 cup honey

  • ice

Directions

  • Fill glass with ice.

  • Pour cold brew over ice,

  • Add orange juice, lemon juice and honey.

  • Stir and Enjoy!

Lemon Latte

Ingredients

  • 1 cup Pop's Coffee Costa Rican cold brew

  • 1/2 cup orange juice

  • 1/3 cup lemon juice

  • 1/3 cup honey

  • ice

Directions

  • Remove and julienne the lemon rind. Put the rind into a saucepan with the water and sugar, bring to a boil for 8-9 min. (lemon syrup) Cool and store in the refrigerator.

  • Steam the milk (heat without boiling).

  • Add 2 tablespoons of the lemon syrup to the warm milk and emulsify with a blender or whisk.

  • Pour the espresso into a mug, add the milk mixture and ENJOY!

Cafe Au Lait Popsicle

Ingredients

  • 3 cups Pop's Coffee. Costa Rican cold brew

  • 1/2 cup creamer

Directions

  • Mix together the cold brew coffee and creamer in 4 cup measuring cup until combined.

  • Pour the cold brew mixture into popsicle mold until it almost reaches the top.

  • Place lid on top of mold then cover with tin foil and with knife poke slits in the opening of molds where the stick goes in.

  • Place popsicle sticks in the mold making sure at least 1" of the sick remains over the top.

  • Place in freezer for at least 4 hours but ideally 8 hours to overnight to set up.

  • To remove from mold run base of molds under warm water for 30-60 seconds then remove tinfoil and lid and gently pull popsicles out.

Expresso Granita

Ingredients

  • 4 cups strong brewed Pop's Espresso Italiano

  • ½ cup to 1 cup sugar to taste

  • 1 cup full fat canned coconut milk

  • 1 teaspoon pure vanilla extract

Directions

  • In a 2 quart freezer-safe container, stir together the espresso and sugar until the sugar has completely dissolved.

  • Whisk in the coconut milk and vanilla. Allow the mixture to cool to room temperature.

  • Freeze the mixture for at least three hours, stirring every half hour. Use a fork to scrape crystals if needed.

  • When the mixture is firm, use a spoon to scrape granita into dishes and serve. (If the mixture becomes too hard to scrape, allow to sit at room temperature for 20 minutes.)

Jamaica Me Crazy Snow Cone

Ingredients

  • 2 tablespoons granulated sugar

  • 3 tablespoons hot water

  • 8 oz cold brew - Pop's Jamaica Me Crazy Coffee

  • Shaved ice*

  • Sweetened condensed milk

Directions

  • In a bowl, combine the sugar and hot water and stir until the sugar is completely dissolved.

  • Allow the mixture to cool to room temperature, then pour into the cold brew. Chill for at least 1 hour.

  • Just before serving, shave ice and scoop into individual bowls or glasses. Pour the coffee mixture over each cup to taste, and top with a drizzle of sweetened condensed milk if desired. Serve with a spoon.

*You can easily create shaved ice by pouring a layer of water into a rimmed baking sheet, freezing it, and scraping the ice into crystals with a fork.

Espresso Frappe

Ingredients

  • 3 cups milk

  • 1/2 cup heavy cream

  • 2 shots Pop's Coffee Espresso Italiano, chilled

  • 1/2 cup simple syrup*

  • Crumbled biscotti cookies for garnish

Simple syrup**

  • 1/2 cup water

  • 1 cup sugar

Directions

  • Mix the milk and cream in a 9 by 13-inch glass baking pan and put it in the freezer for 2 to 3 hours. Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture.

  • In a blender, combine the icy milk-and-cream mixture with the espresso and simple syrup. Blend until smooth. Spoon into glasses and top with the crumbled cookies.

    *Simple syrup: In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be stored in an airtight container in the refrigerator for up 1 month.

Cappuccino Cooler

Ingredients

  • 1 1/2 cups of brewed Pop's Coffee

  • 1 1/2 cups chocolate ice cream

  • 1/4 cup chocolate syrup crushed ice

  • 1 cup whipped cream

  • chocolate & carmel syrups

Directions

  • In a blender, combine the coffee, ice cream and chocolate syrup.

  • Blend until smooth.

  • Pour over crushed ice.

  • Garnish with a dollop of whipped cream.

  • Drizzle with chocolate and caramel syrups.

Espresso Martini

Ingredients

  • 3 ounces of brewed Pop's Espresso

  • 2 ounces of vodka

  • 1 ounces of Irish

  • Cream Liqueur Espresso beans for garnish

  • ice

Directions

  • Fill martini shaker with ice.

  • Add the espresso, vodka and liqueur to martini shaker.

  • Shake vigorously and strain into a chilled martini glass.

  • Garnish with 3 espresso beans.

Tequila Espresso Martini

Ingredients

  • 2 ounces of brewed Pop's Espresso

  • 2 ounces of Bajarrriba Tequila

  • 1 ounces of Kahlua

  • Splash of simple syrup

  • 3 Espresso beans for garnish

  • ice

Directions

  • Fill martini shaker with ice.

  • Add the espresso, tequila and liqueur to martini shaker.

  • Shake vigorously and strain into a chilled martini glass.

  • Garnish with 3 espresso beans.

Tequila Cold Brew

Ingredients

  • 4 ounces of cold brewed Pop's Costa Rican

  • 2 ounces of Bajarrriba* Tequila

  • 1 ounce simple syrup

  • splash heavy cream

  • ice

Directions

  • Fill glass with ice.

  • Add the cold brew, tequila and simple syrup.

  • Stir in heavy cream to taste.

Irish Coffee

Ingredients

  • 1cup of brewed Pop's Premium Blend Coffee

  • 1 tablespoon brown sugar

  • 1 1/2 ounces Irish whiskey

  • crushed ice

  • 1 heavy cream, slightly whipped

Directions

  • Fill footed mug with hot water to preheat, then empty.

  • Pour piping hot coffee into warmed glass until about 3/4 full.

  • Add the brown sugar, stir to dissolve; blend in Irish whiskey.

  • Top with whipped heavy cream (pour gently over back of spoon).

  • Serve hot.

Mocha Fondue

Ingredients

  • 8 ounces semisweet chocolate (chopped)

  • 1 can (14 ounces) sweetened condensed milk

  • 1 cup strong brewed Pop's Coffee Espresso Italiano

  • Assorted fresh fruit & cookies

Directions

  • In heavy saucepan, melt chocolate with milk over low heat, stirring constantly.

  • Stir coffee into chocolate mixture.

  • Pour into fondue pot to keep warm.

  • Serve with fresh fruit and cookies.