User Maintenance - Mr Coffee Occasions BVMC-O-C Serie Manual De Instrucciones

RECIPE GUIDE
Espresso:
Café Cubano
Using a small cup:
1. Add 1 tablespoon of sugar
2. Brew 1 shot of espresso into the cup
3. Stir & enjoy!
Café Shakerato
1. Fill a cocktail shaker half full with ice cubes
2. Brew 2 shots of espresso in a cup and pour into the shaker
3. Add 1 tablespoon of vanilla syrup
4. Shake until foamy (about 30 seconds)
5. Strain into a martini glass
6. Enjoy!
Espresso con Panna
Using a small cup:
1. Add ½ teaspoon of sugar
2. Brew 1 shot of espresso into the cup
3. Stir to dissolve sugar
4. Fill cup with sweetened whipped cream
5. Enjoy!
Café Bombon
Using a small cup:
1. Add 1½ to 2 tablespoons of sweetened condensed milk
2. Brew 1 shot of espresso into the cup
3. Serve with a spoon to stir just before drinking
4. Enjoy!
Mud Pie Milkshake
Using a large cup:
1. Brew 2 shots of espresso and refrigerate until chilled
2. In a blender add:
o 2 cups (about 4 scoops) of cookies 'n cream ice cream,
o ¼ cup of milk,
o 2 shots of cold brewed espresso
3. Cover and process until blended
4. Enjoy!
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Affogato al Café
1. Brew 1 shot of espresso
2. Add ½ cup (about 1 scoop) of vanilla ice cream in a dessert dish
3. Pour hot espresso over ice cream
4. Serve immediately with a spoon
5. Enjoy!
Espresso Martini (21+)
Using a large cup:
1. Brew 2 shots of espresso
2. Fill a cocktail shaker half full with ice
3. Pour espresso into shaker
4. Add to cocktail shaker:
o 1½ oz. (3 tablespoons) vodka,
o 1½ oz. (3 tablespoons) Kahlua (coffee liqueur),
o ¼ teaspoon of sugar
5. Shake until foamy (about 30 seconds)
6. Strain into a martini glass
7. Enjoy!

USER MAINTENANCE

This appliance has no user serviceable parts. Any servicing beyond that
described in the Cleaning and Descaling Section should be performed by an
Authorized Service Representative only.
SERVICE MAINTENANCE AND WARRANTY
Service Maintenance and Warranty can be found online at www.mrcoffee.com
or call us toll-free at the Consumer Service Department, 1-800-MR COFFEE
(1-800-672-6333).
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