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MEXICAN SPICED
COFFEE
Size: Half Carafe setting Brew: Rich Makes: 4 (7-ounce) servings
INGREDIENTS
3 Ninja® Big Scoops
(or 6 tablespoons)
ground coffee
1 teaspoon ground cinnamon
⁄
teaspoon chili powder
1
2
⁄
teaspoon cayenne pepper
1
4
⁄
cup heavy cream
1
4
1 tablespoon unsweetened
cocoa powder
1 tablespoon confectioners' sugar
THAI-STYLE
ICED COFFEE
Size: Travel setting Brew: Over Ice Makes: 1 (16-ounce) serving
INGREDIENTS
4 Ninja® Small Scoops
(or 4 tablespoons)
ground coffee
⁄
teaspoon ground cinnamon
1
2
1
⁄
teaspoon ground ginger
4
2 cups ice
2 tablespoons vanilla syrup
2 tablespoons half & half
8
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DIRECTIONS
1
Following the measurements provided, stir together
the ground coffee, cinnamon, chili powder, and
cayenne pepper; place into the brew basket.
2
Set the carafe in place to brew.
3
Select the Half Carafe size; press the Rich Brew button.
4
While coffee is brewing, whip heavy cream with
cocoa and confectioners' sugar until soft peaks form.
5
When brew is complete, pour coffee into 2 mugs
and top each with the whipped cream.
DIRECTIONS
1
F
ollowing the measurements provided, place the
ground coffee, cinnamon, and ginger into the
brew basket.
2 P
lace the ice, vanilla syrup, and half & half into
a large plastic cup; set cup in place to brew.
3 S
elect the Travel size; press the Over Ice
Brew button.
4 W
hen brew is complete, stir to combine.
NOTES
R I C H
O V E R I C E
Questions? 1-877-646-5288
9
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