Lightened UpMeasure 2 rounded tbsp. of Hills Bros.® Sugar-Free Cappuccino into a mug. Carefully add 8 fl oz. of very hot water. Stir fully.
4 egg yolks
1/3 cup, plus 1 teaspoon granulated sugar
2 cups whole milk (low fat milk will work as well)
1 cup heavy cream
4 Table spoons Hills Bros. French Vanilla Cappuccino
4 egg whites (set in bowl, keep chilled)
½ cup semi- sweet chocolate, grated
In a large bowl, whip the egg yolks on high speed. Add 1/3 cup sugar slowly.
Reducing the speed to medium, add the milk and heavy cream into the egg yolk mixture. Now add the Hills Bros. French Vanilla Capp .Mix, until it becomes a custard consistency. Chill.
Take egg whites out of fridge, add the teaspoon of sugar and whip till’ stiff peaks. Take out the custard, pour into the egg whites, and mix until fluffy! Garnish with grated chocolate. Enjoy!
¾ cup flour
1/8 t. baking powder
1 1\4 cups brown sugar
2 Tablespoons of Hills Bros. Salted Caramel Cappuccino
2 tsp. vanilla extract
1/3 cup unsalted butter, softened
2/3 cup dark chocolate, chopped into large pieces
½ t. sea salt
Preheat oven to 325 degrees. Line 8x8 baking pan with Parchment paper.
Place flour, baking powder and brown sugar in large bowl, mix to combine.
Add the eggs, HBC, vanilla, and butter. Stir until smooth.
Stir in chocolate pieces, spoon mixture into prepared baking pan.
Sprinkle with sea salt. Bake 40-45 minutes. Enjoy warm or cold!
1 bag of microwavable popcorn
1 stick plus 1 tablespoon unsalted butter
1/3 cup light corn syrup
1 ¼ cups light brown sugar
½ teaspoon salt
¼ teaspoon baking soda
Two tablespoons Hills Bros. Salted Caramel Cappuccino
Preheat oven to 250 degrees. Line a large baking sheet with Parchment paper.
Prepare the popcorn according to the directions, and empty it into a large bowl, and set aside.
In a sauce pan, on medium heat, melt the butter. Add the corn syrup, brown sugar, and the salt. Stir to combine, and until the sugar is dissolved. Turn up the heat to high, and let the mixture come to a boil. Boil for 2-4 minutes, until the caramel turns dark. Take it off the heat and stir in the baking soda.
Pour the caramel onto the popcorn, and fold in, until the popcorn is covered with the sauce evenly. Empty the popcorn onto the baking sheet, spread out to a single layer. Bake for 30 minutes, take out and sprinkle 1 Tablespoon Salted Caramel Cappuccino onto the popcorn, turn over with spoon, bake 10 minutes, and add another Tablespoon of Salted Caramel Cappuccino, turn over again. Bake another 10 minutes.
Take out and cool, serve immediately! This treat gets better as it sits! This is a great make ahead treat for your guests! It is also a great party favor to give your guests in small bags!
2 ½ cups heavy cream
½ cup granulated sugar
¼ cup of water
1 envelope, powdered gelatin
2- Tbsp. Hills Bros Cappuccino Salted Caramel
2 tsp. vanilla
Pinches of cinnamon and grated semi- sweet chocolate, optional
Pour cream into a large saucepan and set over medium high heat. Stir in granulated sugar. Bring to a boil, stirring occasionally until the sugar dissolves completely. Meanwhile, measure out ¼ cup of water. Sprinkle the gelatin overtop to soften, give it a stir once. When the cream starts to boil, remove from the heat and add the gelatin mixture, Hills Bros. Cappuccino, and vanilla. Whisk to dissolve the gelatin completely.
Divide evenly among espresso cups or ramekins. Refrigerate until set, at least 2 hours, or overnight.
Garnish with pinches of cinnamon and grated chocolate, before serving.
Prepare a steaming cup of your favorite Hills Bros.® Cappuccino as directed above. Stir in your preferred liqueur to taste. Inspired pairings: Kahlúa Coffee Liqueur® and Classic Cappuccino, Triple Sec and Orange Créme Cappuccino, Baileys Irish Cream® and Irish Créme Cappuccino, Malibu Coconut Rum® and Classic Cappuccino.
Malibu® and Kahlúa® are registered trademarks of Malibu-Kahlúa International, White Plains, NY. Baileys Irish Creme® is a registered trademark of R&A Baileys & Co. 2008, Nangor House, Dublin 12 Ireland.
3 large custard cups (or 6 small custard cups)
1 cup sugar
½ tsp. lemon juice
2 tbsp. light corn syrup
1 can (12 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
1/3 cup Hills Bros. ® Classic Cappuccino drink mix
1 tsp. vanilla extract
3 whole eggs
2 egg yolks
One small pot of hot water, ready to pour into pan
*Tip: Before beginning the recipe, prepare custard cups by placing them in a baking pan lined on the bottom with a cloth towel. Arrange the custard cups so they do not touch. Set a pot of water on the stove on medium-high so that hot water is available to pour into the pan for a baking bath needed later in the recipe.
Preheat oven to 350 degrees and prepare caramel sauce.
In a small cool pan on stovetop, add all of the caramel sauce ingredients. Heat pan on medium high, but do not stir! Allow all ingredients to dissolve and bubble. Then using a spoon, gently stir mixture from the bottom. Continue stirring for 8 to 10 minutes, until mixture darkens to an amber color. Remove pan from heat, quickly pour mixture into the waiting custard cups, dividing the liquid evenly among all cups and making sure to cover the bottom of each cup completely. Set aside to cool and harden.
In a medium sized bowl, pour 1/8 cup of the evaporated milk, the can of sweetened condensed mild, 1/3 cup of Hills. Bros. ® Classic drink mix and the teaspoon of vanilla extract. Blend with a hand mixer until smooth. Set aside.
In a large bowl, crack 3 eggs and 2 egg yolks. Gently whisk for 1 minute. Mix the remainder of the evaporated milk into the whisked eggs. Then add the cappuccino mix from the medium size bowl and mix gently.
Next, carefully pour mixture into custard cups on top of the hardened caramel, about 2/3 full for each custard cup. Fill pan with hot water to about half the height of the custard cups.
Carefully place baking pan into oven. Bake 40-45 minutes for large flans and 30-35 minutes for small flans. The center should be slightly jiggly.
Cool flans on a rack, approx. 45 minutes. Transfer to refrigerator to cool completely.
To serve, invert each custard onto a small plate, allowing the caramel sauce to flow over the flan custard.
1 ¾ cups all-purpose flour
2 cups sugar
¾ cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup buttermilk
½ cup vegetable oil
2 extra-large eggs, at room temperature
1 tsp. vanilla extract
8 oz. prepared hot Hills Brothers ® Double Mocha Cappuccino
You will need parchment paper.
Preheat oven to 350 degrees.
Line two 8"x 2" round cake pans with parchment paper, then butter and flour the pans.
Combine the flour, sugar, cocoa powder, baking soda, baking powder, and the salt in a large bowl and stir until fully mixed.
In another bowl, combine the buttermilk, oil, eggs, and vanilla extract. Using a mixer on low speed, slowly add the wet ingredients into the dry ingredients and mix until combined. Add the cup of hot Hills Brothers ® Double Mocha Cappuccino to the batter and continue to mix on low.
Next, use a spatula to loosen the batter from the bottom of the bowl. Then, pour the batter into the prepared cake pans and bake for 40 -45 minutes. Allow the cakes to cool in the cake pans for 20 -30 minutes. Cakes should be completely cooled before frosting.
2 apples, peeled, cored, sliced thin and cut into small pieces
1 tbsp. lemon juice
¼ cup Hills Bros. ® Cappuccino English Toffee
½ cup sugar
1 package of refrigerated/frozen pie crust dough
1 egg plus one tbsp. of water
Preheat oven to 425 degrees.
Combine apples and lemon juice in a large bowl and stir. Add Hills Bros. ® Cappuccino English Toffee and sugar and stir until apples are evenly coated. Set aside.
Roll out pie crust dough on a clean, flat surface. Using the lip of a ramekin or a large cookie cutter, press eight circles into the dough. Remove the dough scraps from around the cut circles and form the dough into two balls. Re-roll the dough to create two more circles.
Spoon a small amount of the apple mixture into the center of the dough circles
Next, whisk egg and water in a small dish. Brush a small amount of the egg onto the edges of the dough circles.
Fold the circles of dough in half and pinch edges together. Using a fork, press the dough edges to form a complete seal. Brush each turnover with additional egg wash. For added crunch, add a pinch of sugar to the tops.
Place turnovers on a baking sheet and bake for 8 to 10 minutes until the edges brown.
8oz. cream cheese, softened
¼ cup Hill Bros.® French Vanilla Cappuccino
1 cup sugar, divided
¼ tsp. vanilla extract
1 egg yolk
1 loaf white bread
4-5 tbsp. butter or margarine melted
You will need a rolling pin and brush for melted butter.
Yields: 22 Toasties
Preheat oven to 400 degrees.
In a large bowl, combine cream cheese, Hills Bros.® French Vanilla Cappuccino, ½ cup sugar, vanilla extract, and egg yolk with a spoon or mixer until smooth.
Pour remaining ½ cup sugar on a large dinner plate and set aside.
Divide the bread into smaller batches of 6-8 slices. For the first batch of bread, use a rolling pin to flatten bread slices to ½ of their original thickness. Spread each flattened slice with 1 rounded tablespoon of Cappuccino and cream cheese mixture. Roll each piece of bread tightly, starting from one corner of the slice and rolling to the opposite point. Brush each roll with melted butter and coat in sugar using the reserved sugar on the plate.
Put each roll onto a baking sheet with the seam side down. Bake each batch for 10 to 12 minutes or until light brown on edges.
Repeat process with remaining batches of sliced bread.
Baked Cappuccino Toasties freeze nicely for up to 4 weeks and can be easily reheated in the oven.
2 cups flour
½ cup baking cocoa
1 tsp. baking soda
½ tsp. salt
1 cup brown sugar, patted down into cup
½ cup butter, cut into cubes
1 tsp. vanilla extract
1 cup buttermilk (shake buttermilk carton before dispensing)
4 tbsp. butter, cut into cubes
3 oz. cream cheese
1/3 cup Fluff marshmallow
2/3 cup powdered sugar
½ cup Hills Bros. ® Cappuccino Mocha Mint mix
Yields: 10 large or 30 small whoopie pies
You will need parchment paper, a baking sheet and an offset spatula.
Preheat the oven to 350 degrees and prepare baking sheets with parchment paper.
In a large bowl, combine the flour, cocoa, baking soda, and salt and stir to blend. Set aside.
Next, in a small bowl, combine the egg and vanilla extract. Set aside.
Using an electric mixer, cream ½ cup butter cubes in a separate large bowl. Once the butter is smooth, add 1 cup of brown sugar and continue blending until the mixture is fluffy and light. While continuing to blend with the electric mixer, add the egg and vanilla to the creamed butter and sugar. Blend for one minute.
Still using the mixer, add half of the flour mixture into the bowl, then ½ cup of the buttermilk. Once it is fully blended, add the remaining flour mixture and the last ½ cup of the buttermilk. Mix until fully combined.
Using an ice cream scoop, spoon 6 portions of mix onto the lined baking sheet. Bake pies for approximately 12 to 15 minutes, testing centers with a toothpick to verify they are fully cooked. Move pies onto a rack to cool.
Repeat process until all the mix is baked into pies.
In a medium bowl, use an electric mixer to combine butter cubes, cream cheese and the Fluff marshmallow until creamy. While blending, add the Hills Bros. ® Cappuccino Mocha Mint drink mix and beat until smooth. Next, add the powdered sugar and blend until the filling is fully combined and creamy.
To complete the recipe, divide the cooled cakes into pairs. Frost the flat side of one pie with a layer of the mint filling. Top the filling with the second pie of the pair. Continue with remaining pies.
2 pkg. (8 oz. each) of cream cheese, softened
1 tbsp. Hills Bros.® White Chocolate Caramel Cappuccino
½ cup sugar
1 tsp. vanilla extract
1 chocolate pie crust
½ cup whipping cream
6 squares of premium white chocolate
Preheat oven to 350 degrees.
Beat cream cheese, Hills Bros.® White Chocolate Caramel Cappuccino, sugar, and vanilla extract with mixer until well blended. Add eggs, one at a time, continuing to mix until fully blended. Pour over crust.
Bake 40 minutes, or until center is almost set. Cool completely. Refrigerate for a minimum of 3 hours.
When ready to serve cheesecake, place whipping cream and white chocolate in saucepan. Place saucepan on the stove, and heat on low until white chocolate is completely melted. Stir occasionally until mixture is well blended. Pour white chocolate sauce over cooled cheesecake. Place cheesecake in refrigerator for 15 minutes or until white chocolate is firm.
6 cups vanilla ice cream
½ cup Hills Bros.® Cappuccino (12 flavors to choose from)
Ready made pie crust
Chocolate topping or syrup
Allow ice cream to soften. Blend 3 cups ice cream with drink mix for 30 seconds. Add additional 3 cups ice cream until well blended, but not too liquid. Pour into pie shell. Smooth ice cream until evenly distributed. Freeze overnight. Add a dollop of whipped cream, some sliced almonds and drizzle chocolate topping or syrup over pie for a decorative topping.
6 cups fat-free vanilla ice cream
½ cup Hills Bros.® Sugar-Free Cappuccino
Ready made pie crust
Fat-free chocolate topping or syrup
Fat-free whipped cream
In a blender, combine 3 tbsp. of Hills Bros.® Cappuccino, 6 fl oz of cold milk and 1 scoop of vanilla ice cream. Blend for 30-60 sec. until smooth.
In a blender, combine 3 tbsp. of Hills Bros.® Sugar-Free Cappuccino, 6 fl oz of fat-free cold milk and 1 scoop of fat-free vanilla ice cream. Blend for 30-60 sec. until smooth.
Combine 2 Tbsp of Hills Bros.® Cappuccino, 6-8 fl oz cold water and 4-5 ice cubes in a blender. Blend for 30-60 seconds until smooth.
4 Tbsp Hills Bros.® Cappuccino
1 c water
10 ice cubes
1 scoop ice cream
In a blender, combine cappuccino, water and ice. Blend until smooth. Add 1 scoop of ice cream and drizzle with chocolate sauce if desired. Enjoy immediately.
Combine 3 Tbsp of Hills Bros.® Skinny Latte, 6-8 fl oz cold water and 4-5 ice cubes in a blender. Blend for 30-60 seconds until smooth.
Add 3 Tbsp Hills Bros.® Cappuccino Double Mocha in 1 c hot milk. Stir 30-60 seconds until well blended. Add 1/4 tsp of ground cinnamon on top, decorate with a cinnamon stick and enjoy!
Add 3 Tbsp of Hills Bros.® Cappuccino French Vanilla Sugar Free to 3/4 c skimmed milk. Stir 30-60 seconds until well blended. Add a cup of ice cubes and enjoy!
Add 3 Tbsp of Hills Bros.® Cappuccino French Vanilla, 1 Tbsp of chocolate syrup, 1/2 c cold water and 4-5 ice cubes into a blender. Mix 30-60 seconds until smooth. Add ice cream and enjoy with cookie sticks!
Add 3 Tbsp of Hills Bros.® Cappuccino English Toffee, 3/4 c cold milk and a scoop of vanilla ice cream into a blender. Mix 30-60 seconds until smooth. Top with whipped cream and caramel, and enjoy!