For many of us, coffee makes the world go round. There is little more comforting than that first sip of coffee in the morning, or taking a moment to enjoy an afternoon pick-me-up. But for those among us who enjoy regular trips to cafes or coffee shops rather than brewing our own coffee at home, those daily purchases can up to a shocking price tag at the end of the year.
In fact, Americans spend an average of $1,100 per year on coffee from coffee shops — and one in three millennials are spending more on coffee each year than they put toward their own retirement.
Making the switch to at-home coffee is an excellent way to pinch your pennies and put your money where it counts — but for those who have come to love the premium coffee drinks you can purchase at coffee shops, reeling it back to plain filter coffee is often a struggle.
But lucky for you, there are simple ways to recreate delicious coffee drinks in your own home, using these coffee recipes:
Coffee Recipes Using K-Cups and a Keurig Machine
At-Home Iced Coffee Keurig Recipe
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup Joe Americano K-Cup coffee, at room temperature
- Half-and-half or milk, to taste
- The night or a few hours before, brew one cup of coffee in the Keurig machine and place in the refrigerator for cooling.
- To make the simple syrup, combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved. Let cool completely and stir in vanilla extract; set aside.
- Serve coffee over ice with half-and-half and simple syrup, to taste.
Wake Me Up Coffee Smoothie Recipe
- 1 banana previously sliced and frozen
- ½ cup Boker K-Cup coffee
- ½ cup milk
- ¼ cup rolled oats
- Optional: a spoonful of nut butter
- Combine all ingredients in a blender and blend until smooth. If you want a thinner consistency, add more milk as necessary.
- Optionally top with a sprinkle of chocolate and serve immediately.
Classic Cappuccino Recipe
- 1 small cup Rosh Hashanah K-Cup coffee
- ½ cup milk
- Brew a small cup of coffee in a mug, leaving enough space to accommodate milk and milk foam.
- Steam your milk. If you don’t have a traditional milk steamer as a barista does, you can use a handheld frother or an electric frother.
- Gently pour the frothed milk overtop the freshly-brewed coffee.
K-Cup Bulletproof Coffee Recipe
- 1 tablespoon grass-fed butter, unsalted
- 1 tablespoon coconut oil or MCT oil
- 8 - 10 ounces Joe Americano K-Cup coffee
- Add butter and oil to the coffee cup
- Pour hot coffee over top
- Blend with a stick blender (you can also blend the entire mixture in an upright blender and add to a coffee cup later).
Vietnamese Cinnamon Iced Coffee Recipe
- 1½ cups ice
- 1 medium-sized cup of Rosh Hashanah K-Cup Coffee
- 1 tablespoon sweetened condensed milk
Pinch of ground cinnamon
- Brew one cup of coffee in your Keurig machine
- Add coffee, condensed milk, and ground cinnamon to a cocktail shaker with 1 cup ice. Stir well, then close and shake for one minute.
- Fill glass with a ½ cup of ice, then strain the coffee mixture over the glass.
Maple Latte Recipe
- 1 1/2 cups cold milk
- 1 small-sized cup of Boker K-Cup Coffee
- 3 Tbsp. maple syrup
- 1/4 tsp. vanilla extract
- Small pinch of ground cinnamon
- Heat and froth milk until steaming (Can heat milk in a small saucepan over medium heat, in a microwave, or with an espresso machine steam attachment. When milk is steaming but not boiling, stop the heat. You can also use a handheld frother or an electric frother.
- Brew coffee into medium to large-sized mug
- Stir in vanilla extract, maple syrup, and cinnamon.
- Top with milk foam and another dash of cinnamon if desired
At-Home Pumpkin Spice Latte Recipe
- 2 cups milk (dairy or non-dairy)
- 2 tablespoons pumpkin puree
- 1 to 3 tablespoons sugar, depending on how sweet you like it
- 1 tablespoon vanilla extract
- 1/2 teaspoon pumpkin pie spice, plus more for serving
- 1/2 cup Joe Americano K-Cup Coffee
- Whipped cream, for serving
- Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Do not boil.
- Remove from heat and whisk in vanilla, pumpkin pie spice, and coffee.
- Pour into a mug. Top with whipped cream and a sprinkle of pumpkin pie spice.
Peppermint White Chocolate Mocha Recipe
Peppermint White Chocolate Syrup (Makes enough for 12 cups:
- 8 1/4 ounces (1 cup) heavy cream
- 3 1/2 ounces (1/2 cup) granulated sugar
- 4 ounces white chocolate, finely chopped
1/4 teaspoon peppermint extract
Peppermint White Chocolate Mocha
- 4 1/4 ounces (1/2 cup) milk
- 2 tablespoons peppermint white chocolate syrup
- 1 small cup Rosh Hashanah K-Cup Coffee
- whipped cream (optional)
- chopped/crushed peppermint candy, for sprinkling (optional)
Peppermint White Chocolate Syrup
- Heat cream and sugar in a saucepan over medium heat until just boiling
- Place white chocolate in a microwave-safe bowl and pour hot cream mixture over chocolate. Rest for 5 minutes, then whisk until smooth (you can microwave for 10 seconds if needed)
- Whisk in the peppermint extract
- Use a fine mesh sieve into an airtight container. Cool at room temperature, then refrigerate
Peppermint White Chocolate Mocha
- Heat milk and syrup until steaming, whisking to froth
- Pour hot coffee into a mug and top with milk foam, stirring together. Top with whipped cream and peppermint candy, if desired.
Brown Sugar Coconut Milk Latte Recipe
- 1/4 cup canned coconut milk
- 1/2 cup unsweetened coconut milk beverage
- 1 tablespoon brown sugar
- 1/2 teaspoon coconut oil
- 1/4 teaspoon coconut extract
- 1 cup Joe Americano K-Cup Coffee
- Combine canned coconut milk, coconut milk beverage, brown sugar, coconut oil, and coconut extract in a saucepan.
- Heat over low heat until hot. Use an immersion blender or handheld milk frother to froth mixture until foamy.
- Pour hot coffee over coconut milk mixture in a large mug. Top with foam.
Salted Caramel Latte Recipe
- 1/2 cup milk
- 2 tablespoons salted caramel sauce
- 1 teaspoon unsweetened cocoa powder
- 1 medium cup Rosh Hashanah K-Cup coffee
- Combine milk, cocoa powder, and caramel sauce in a saucepan, heat until steaming but not boiling, whisking to dissolve sauce.
- Add coffee to the saucepan, frothing with an immersion blender or electric frother.
- Add to mug, then top with whipped cream and caramel sauce