Seriously Delicious Part 2: Recipes You Can Make with Coffee, K-Cups, and Tea

Most of us have a favorite sweet indulgent: something super chocolatey, a savory pastry, or confection you crave constantly. We've poured, mixed, brewed, and baked these amazing recipes using coffee or tea (our favorites!) in fun and creative ways. These recipes are too good not to share!

The recipes are tested and approved by our own staff. Simple and straight-forward, you'll have to try these amazing treats that use coffee or tea for yourself.

Coffee Infused Whiskey

1 Starbucks Breakfast Blend K-Cup
1 cup of Whiskey (brand of your choice)
¼ tsp of Cinnamon (optional)
Pinch of nutmeg (optional)

Pour Whisky and K-Cup ground coffee in a jar.
Add optional nutmeg and cinnamon.
Close jar and let sit for 12-24 hours.
Using a coffee filter, strain the mixture.
Pour into a jar for later use.
Recipe can be doubled to make a bottle and makes a great gift.

Can be mixed with chocolate syrup to pour over ice cream or brush on chocolate cake layers to add moisture and extra flavor.

Black Tea and Mushroom Risotto

3 c. water
4 bags Lipton Black Tea
4 tbsp. unsalted butter, divided
4 tbsp. olive oil, divided
8 oz. crimini (baby bella) mushrooms, sliced
1 tbsp. fresh thyme, chopped
Salt and freshly ground black pepper
1 large yellow onion, diced and chopped
4 garlic cloves, minced
2 c. arborio rice
1 c. dry white wine
3 c. vegetable broth, divided
2 tbsp. Crème fraîche
1 1/2 c. pecorino or parmesan, grated

In a medium saucepan, bring water to a boil. Remove from heat, and steep the tea or 5 to 6 minutes. Make sure to squeeze out all of the liquid from the bags before removing. Combine tea with broth and keep warm.

In a heavy bottom pot, add 1 tablespoon of butter and 2 tablespoons of oil to a pan, over medium high heat. When hot, add the mushrooms and sauté for 5 to 6 minutes, until nicely browned. Add the fresh thyme and stir to incorporate. After seasoning with salt and pepper, scrape out the mushrooms into a bowl.

In the same pot, add another tablespoon of butter and the rest of the olive oil. When the butter has melted and stopped bubbling, add the onions and the garlic, stirring frequently until softened, about 4 minutes. Add the rice and stir to coat, about 2 minutes. Add the wine and stir the rice, scraping the bottom of the pot to release the caramelized mushroom bits, until the wine has evaporated, about 5 minutes.

Add about 1 cup of broth and stir the rice, until the broth is nearly absorbed.As the broth gets absorbed, add more by the ladleful. Stir the rice gently to ensure the broth is evenly absorbed, and the rice doesn’t stick or burn on the bottom. Continue until the rice is al dente, about 20 to 25 minutes. Depending on the rice, you may need slightly more or less broth.

When the rice is done, stir in the remaining 2 tablespoons of butter, crème fraiche, grated cheese, and the sautéed mushrooms. Stir to incorporate, and serve immediately.

Merry Berry Cookies

2 Tazo wild sweet orange tea bag
1 package of Triple Berry Muffin Mix
½ tsp of baking soda
½ cup of all purpose flour
Tear open tea bags and pour into mixing bowl.
Add remaining ingredients. Stir until combined
Add the ingredients listed on the Muffin Mix package.Mix well.
Scoop a spoon full of the mixture and place on a cookie sheet
and bake for 15 mins or until cookies have spread and start to
brown. Remove from oven and let cool.

These can also be baked in muffin tins by
following in the instructions on the package
and only add the contents of the tea bags.