Strawberry Basil Lemonade Granita

  • 1 Green Mountain Naturals® Lemonade K-Cup® pack
  • ⅓ cup packed fresh basil, roughly torn
  • ¾ cup strawberry puree
  • ½ cup cold water

Place basil in a heatproof mug or measuring cup. Brew Green Mountain Naturals® Lemonade K-Cup® pack on the 6-oz. setting into the measuring cup or mug, and let steep for 30 minutes. Strain into a separate bowl and mix in the cold water and strawberry puree. Pour the mixture into a shallow dish and freeze for at least five hours, or overnight until hard. Serve by scraping or shaving with an ice cream scoop into serving bowls.

Chocolate Mayonnaise Cake

  • 2 cups all purpose flour (for cupcakes, add 2 extra tbsp. flour)
  • 1 cup sugar
  • 6 tbsp. cocoa powder (Good quality like Scharffen Berger; for cupcakes, add 1 more scant tbsp.
    cocoa powder)
  • ¼ tsp. salt
  • 2 tsp. baking soda
  • 1 cup mayonnaise (do not use substitute)
  • 1 cup cold coffee, such as Green Mountain Coffee’s Nantucket Blend
  • 1 tsp. vanilla

Preheat oven to 350℉. Sift together dry ingredients and set aside. Combine mayonnaise, cold coffee, and vanilla in a mixing bowl. Add dry ingredients incrementally. Beat until smooth, scraping sides of bowl often. Grease and flour a 9×13 pan, or, add paper cups to a 12-count muffin pan. Pour mixture in and bake for 25 to 35 minutes. Do not over bake!

Chocolate Rum Buttercream Frosting

  • 3 sticks unsalted butter
  • pinch of salt
  • 1 tbsp. vanilla or almond extract
  • 2 lbs. confectioner’s (powdered) sugar
  • 4 tbsp. half & half
  • 1 cup cocoa powder
  • 2 tbsp dark or white rum

Cream butter until light and fluffy in a large bowl. Slowly add confectioner’s sugar one cup at a time and cream well until mixed completely. Mix in vanilla or almond extract, half & half, and salt. Add cocoa powder and mix until light and fluffy. Mix in rum. Frost cake immediately.

Coffee Buttercream

  • 2 cups powdered sugar
  • 2 tbsp. unsalted butter
  • 2 tbsp. of your favorite Keurig Brewed coffee, brewed at 4 oz. and cooled
  • ½ tbsp. vanilla extract

Cream butter in a mixer and mix in powdered sugar, vanilla, and coffee until desired consistency.

Green Mountain Coffee Hazelnut & Cream Ice Pops

  • 6 oz. Green Mountain Coffee® Hazelnut coffee
  • 3 tbsp. granulated sugar
  • 6 oz. vanilla creamer

Brew 6 oz. of Green Mountain Coffee Hazelnut coffee in your Keurig brewer. Pour into small saucepan and add sugar. Stir frequently over medium heat until sugar dissolves. Pour into a ceramic mug and place in the refrigerator to cool completely. Pour the cooled mixture into ice pop molds, filling ⅓ of each mold. Freeze completely before adding the next layer. Once frozen, fill molds ⅔ of the way up with creamer and freeze. Finish with another layer of coffee once previous layer is completely frozen; place back in freezer.

Dark Magic Coffee Ice Cream with Hot Fudge Sauce


Ice Cream

  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • 4 egg yolks
  • ⅔ cup sugar
  • dash of salt
  • 1 cup Green Mountain Coffee Dark Magic Extra Bold Coffee Keurig K-Cup Coffee (or more to taste)

 Chocolate Sauce

  • 2 squares unsweetened baker’s chocolate
  • 1 tbsp. unsalted butter
  • ⅓ cup whole milk
  • 1 cup sugar
  • dash of salt
Heat 1 ½ cups milk and heavy cream in saucepan over medium heat until just scalded. Meanwhile, beat egg yolks, sugar, and salt in a mixer bowl. Slowly add milk mixture until well-combined. Pour back into saucepan and cook over medium-low heat until thickened, coating the back of a spoon (about 12 to 15 minutes, stirring occasionally at first and then constantly to make sure the eggs do not scramble). Remove ice cream mixture from heat and stir into coffee. Allow to cool to room temperature, then freeze. Melt chocolate and butter in a small saucepan over low to medium-low heat, adding milk and sugar while stirring frequently until completely melted. Add chocolate sauce to ice cream and serve. Yields approximately 1 quart.


Coffee Banana Bread

  • Butter or oil to grease pan(s)
  • 1 ½ cups (3 sticks) butter or margarine, softened
  • 1 ¾ cups packed brown sugar
  • 4 eggs
  • 2 ½ tsp. vanilla extract
  • ½ tsp. almond extract
  • 1 tsp. grated orange rind
  • 4 cups flour
  • 1 tsp. salt
  • ½ tsp. baking soda
  • 1 tbsp baking powder
  • ½ tsp. nutmeg
  • 2 tsp. cinnamon
  • 2 cups pureed ripe bananas soaked in 8-oz. of strong black coffee, such as Green Mountain Coffee® Colombian Fair Trade Select
  • ¼ cup sesame seeds
  • 1 cup chocolate chip morsels (Optional)

Preheat oven to 350℉ and grease two standard-size loaf pans, or one 9×13 or 10×14 pan generously. Sprinkle in sesame seeds and shake pan(s) to distribute evenly. Beat butter or margarine and sugar together in a large bowl. Add eggs one at a time, beating well. Stir in vanilla, almond extract, and orange rind when mixture is fluffy. In a separate bowl, stir the dry ingredients together. Alternate adding dry ingredients and banana puree to the mixture, taking care to begin and end with the dry mixture. Do not over mix. Stir in chocolate chips if desired. Spread batter evenly into the pan(s) and bake for 40 to 50 minutes for loaf pans, or 35 minutes for oblong pan – or until a toothpick inserted into the center comes out clean. If using loaf pans, cool for 10 minutes in the pan, then rap the sharply and dislodge and remove the bread. Transfer to a rack and let cool for at least 1 hour before slicing.


Cinnamon and Vanilla Donuts

  • Baking spray with flour
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. salt
  • 1 large egg
  • 1 egg white
  • 1 ¼ Cups heavy cream
  • 2 tbsp. melted butter
  • 2 tsp. vanilla

Preheat oven to 350℉. Spray two doughnut pans with nonstick spray. Sift flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a small bowl. In a separate bowl, whisk egg, milk, melted butter, and vanilla together. Stir wet ingredients into the dry mixture until combined. Pour batter into baking pans until each is only a small amount more than three-quarters full. Bake for 17 minutes until a toothpick comes out clean. Allow to cool for at least five minutes and tap doughnuts out onto a sheet pan. After cooling, spoon frosting on to desired thickness. Gently press any toppings, such as sprinkles, coconut, or chocolate peppermint into frosting.

Double Black Diamond Pudding Pie

  • 1 3.8-oz. box Devil’s Food Instant Pudding mix
  • 1 cup heavy cream
  • 1 ½ cups Green Mountain Coffee Double Black Diamond Extra Bold, cold and divided
  • 22 Newman’s Own Creme Filled Chocolate Newman-O’s Cookies
  • 22 Newman’s Own Chocolate Creme Filled Chocolate Newman-O’s Cookies
  • 1 8-oz. tub frozen whipped topping, thawed
    OR 2 cups heavy cream, whipped until fluffy w/ 3 tbsp. granulated sugar & 1 tbsp. vanilla extract
  • ½ cup semisweet chocolate chips
  • ½ cup milk chocolate chips
  • Cocoa powder for garnish (Optional)

Brew 12 ounces of Double Black Diamond Extra Bold coffee and refrigerate. After coffee is completely cool, whisk together pudding mix, heavy cream, and 8 oz. (1 cup) cold coffee in a medium bowl; put the rest of the coffee (½ cup) aside. Whisk until pudding solidifies and refrigerate. Line 22 cookies on a nine-inch pie plate (alternating flavors if desired). Spoon cooled coffee over each cookie, being careful to save some for the next layer of cookies. Layer half of the pudding mixture onto the cookies. Add second layer of 22 cookies to the top of the pudding and spoon the rest of the coffee onto each one, then add the rest of the pudding to the top layer. Cover with plastic wrap and refrigerate for at least 20 minutes. Serve with whipped cream* and sprinkled milk, chocolate chips, and cocoa powder if desired.

*If using whipped topping, pie will last several days if covered and kept in the refrigerator. If using whipped cream, pie should be eaten in the same day.

Coffee Stout Brownies

  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ tsp. salt
  • 3 ½ oz. semisweet chocolate, coarsely chopped
  • ½ cup unsalted butter
  • ½ cup cooled Green Mountain Coffee® Breakfast Blend coffee
  • 4 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 tsp. pure vanilla extract
  • 1 cup semi-sweet chocolate chips

Place rack in the center of the oven and preheat oven to 350℉. Butter and flour a 9×13-inch pan and set aside. In a medium bowl, sift flour, cocoa powder, and salt together. Slowly melt the chocolate in a glass bowl by microwaving in 20-second intervals. Over medium heat, melt the butter in a small frying pan until it starts to bubble slightly and turn brown – pour mixture into melted chocolate and whisk together. Add cold coffee and continue to whisk. Mix eggs, granulated sugar, and brown sugar in a standing mixer. Add the chocolate mixture and combine completely. Slowly add the flour mixture until combined completely, then slowly fold in chocolate chips. Pour into the baking dish and bake for 40 to 45 minutes or until edges are firm and center is set. Allow to cool before cutting.

Mocha Walnut Fudge

  • 1 14-oz. can sweetened condensed milk
  • 1 12-oz. bag dark chocolate chips
  • 1 tbsp. brewed Green Mountain Coffee® Mocha Nut Fudge coffee on a 4-oz. setting
  • 1 tsp. vanilla
  • 1 cup coarsely chopped nuts

Mix sweetened condensed milk and chocolate chips in a large microwave-safe bowl and microwave on high for two 30-second increments, stirring between increments. Add vanilla and brewed coffee. Add walnuts last and move into a 9×9-inch glass or metal pan lined with parchment paper. Refrigerate for three to five hours; remove from pan and cut into one-inch squares.

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Northeast Coffee Company
60 Southgate Parkway
Skowhegan, ME 04976

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