CPB-300 User Manual

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Café au Lait “Shake”

It’s easy to make delicious and thick coffee beverages at home.

Plan ahead, as you need to make flavored ice cubes.

Makes about 16 ounces

¾ cup heavy cream or half-and-half

1½ cups strongly brewed coffee, divided

1 tablespoon granulated sugar

1. Mix together the cream and ¾ cup of the coffee and pour into one standard

(12 to 14 cube) ice cube tray. Freeze.

2. Put 3* of the frozen cubes into the travel cup with the sugar and the remaining

coffee. Fit with the blending blade. Run on High until fully blended, about 20

seconds.

3. Serve immediately. It may be easier to scoop than pour.

* Keep the remaining cream/coffee ice cubes in a resealable plastic bag in the

freezer for the next time.

Nutritional information per serving (16 ounces):

Calories 162 (54% from fat) • carb. 16g • pro. 3g • fat 10g • sat. fat 6g

• chol. 31mg • sod. 40mg • calc. 95mg • fiber 0g

Triple Chocolate Shake

The ultimate chocolate lover’s milkshake.

Makes about 16 ounces

½ cup reduced-fat chocolate milk (if you do not have chocolate

milk on hand, you can substitute regular milk and then add an

additional tablespoon of chocolate syrup)

1½ cups premium chocolate ice cream

2 tablespoons chocolate syrup

1. Put all of the ingredients into the travel cup in the order listed. Fit with the

blending blade.

2. Run on High for about 30 to 45 seconds, or until homogenous.

3. Serve immediately.

Nutritional information per serving (8 ounces):

Calories 507 (50% from fat) • carb. 53g • pro. 10g • fat 28g • sat. fat 17g

• chol. 178mg • sod. 145mg • calc. 296mg • fiber 2g

Creamy Greens Soup

This earthy, nourishing soup is so delicious! Garnish with a dollop of crème

fraîche and a sprig of parsley.

Makes about 4 cups

½ tablespoon extra virgin olive oil

1 tablespoon unsalted butter

2 small shallots (about 3 ounces) finely chopped

3 garlic cloves, crushed

1 small leek (about 2 ounces) white part only, sliced

10 ounces kale, hard stems discarded and roughly chopped

1 bunch Italian parsley, stems reserved for other use and

roughly chopped

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 cups vegetable broth

¼ cup heavy cream

1. Put the oil and butter in a large saucepan set over medium heat. Once butter

is melted add the shallots, garlic and leek. Sweat ingredients together so that

they gently sauté but do not pick up any color.

2. Addthekale,parsley,saltandpepperandstirtocoat.Addthevegetable

broth and bring to a boil. Cover and reduce heat so that the soup is just

simmering.Simmerforabout30minutes.Addthecreamandcontinue

simmering uncovered for an additional 20 to 30 minutes.

3. Separate the solids from the liquids and put the liquids into the blender jar

fitted with the blending blade, followed by half of the solids. Run on Low and

blendforabout10seconds.AddtheremainingsolidsandincreasetoHighto

thoroughly blend, about 45 seconds. Taste and adjust seasoning accordingly.

Nutritional information per serving (1 cup):

Calories 180 (51% from fat) • carb. 17g • pro. 6g • fat 11g • sat. fat 6g

• chol. 28mg • sod. 731mg • calc. 166mg • fiber 2g

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User Manual - Page 10