Recently, we’ve taken the many delicious and healthy coffee selections that we offer and have added both a combination of flavors and techniques to bring you three unique recipe ebooks. 

1- A recipe ebook containing 30 Hot And Cold Foam Toppers to enhance your coffee

2- A recipe ebook containing 25 Coffee Ice Cube recipes, and 25 Iced Coffee recipes to keep your iced coffee cold and full of flavor

3- A recipe ebook containing 40 Coffee Cocktail recipes for any time of year (including 10 special holiday cocktails)

Below you’ll find a small sampling of these coffee-based recipes, a few selections from each ebook, to enhance your holiday season. 

Perhaps you want to just curl up by the Christmas tree and enjoy a warm mug of coffee all to yourself, soaking in some solitude with a new delicious, relaxing, flavorful drink. 

Or, maybe you’re looking for the perfect cocktail to serve your adult guests at your annual Christmas party this year. 

Either way, we’ve got you covered here! The following recipes incorporate our healthy Lifeboost coffee with the flavors of the season in carefully selected and created recipes to bring you tasty, java-infused, holiday perfection!

• ¼ cup maple syrup
• 2 tablespoons unsweetened cocoa powder
• Add syrup and cocoa powder to a bowl and mix until well combined. Use immediately or store leftover syrup in a sealed container in the refrigerator for 1-2 weeks.

• 4 cups unsweetened almond milk
• 6 egg yolks
• ⅔ cup raw honey
• 1 teaspoon ground nutmeg
• 1 ½ teaspoons ground cinnamon
• 1 tablespoon whole cloves
• 1 teaspoon pure vanilla extract

In a blender, add egg yolks, almond milk, honey, nutmeg, cinnamon, and blend for roughly one minute or until smooth. Pour mixture into a saucepan, add cloves, and heat over low-medium heat. Cook for 10-15 minutes, paying careful attention so eggs cook slowly (otherwise you’ll have scrambled egg in your mixture). The mixture should be hot, but not simmer or boil. (watch continually) If the mixture starts to boil, whisk vigorously and remove from heat for a moment. 

Once thickened, remove eggnog from heat and stir in vanilla. Strain using a fine mesh strainer to remove cloves. Transfer to an airtight container and store in the refrigerator. Chill at least 8 hours before using. 

What’s Christmas without a peppermint mocha, right? 

Well, we’ve taken the classic peppermint mocha up a notch here and made an iced version that will knock your socks off! Actually, better keep them on, it can get chilly this time of year! 

Simply combine this coffee ice cube recipe (Minty Mocha) with the following iced coffee recipe (Christmas in July) for a treat that is sure to be a crowd pleaser!

• ¾ cup cold brewed or chilled Lifeboost Peppermint Mocha Coffee
• ¼ cup dark chocolate almond milk
• ¼ teaspoon peppermint extract
• 6-8 Minty Mocha coffee ice cubes (recipe #4)
• Whipped topping (optional)

Method

• Pour cold coffee, dark chocolate almond milk, and peppermint extract into a glass and stir together. 
• Add Minty Mocha coffee ice cubes, top with whipped cream (if desired), and enjoy! 

• ¼ cup ground cinnamon
• ¼ cup ground ginger
• 2 tablespoons ground nutmeg
• 2 tablespoons ground cloves

Combine ingredients and mix together. Store in an airtight container in a dry place (for up to 6 months).

• ¼ cup ground cinnamon
• ¼ cup ground ginger
• 2 tablespoons ground nutmeg
• 2 tablespoons ground cloves

Combine ingredients and mix together. Store in an airtight container in a dry place (for up to 6 months). 

*Note: If you’re looking to scale back on the sugar, simply omit the molasses and brown sugar and add your preferred amount of stevia instead. (There will be a bit of molasses in the coffee ice cubes in this one as well, so if you want to completely omit the sugar, simply use stevia in your ice cubes as well.)

• 2 ½ cups strong, freshly brewed Lifeboost Medium Roast Coffee
• 4 cups cane sugar
• 2 ¼ cups aged rum
• 1 tablespoon pure vanilla extract

Stir sugar and hot coffee together until dissolved. Let cool completely, then add rum and vanilla. Store in an airtight container.

• ½ cup cane sugar
• ½ cup water

Heat water and cane sugar in a small saucepan over medium heat, stirring until sugar is dissolved. Once sugar is dissolved, simmer (do not boil) for approximately 5 minutes allowing mixture to slightly thicken. Cool completely. 

**Note: if you already have a recipe or method for making hot cocoa that you love, you can just make that and add the coffee, schnapps, and liqueur as listed above. I would omit the simple syrup if your preferred hot cocoa is already sweetened though.

The above recipes are just a glimpse of the holiday selections that are only a small part of the wide range of recipes that are compiled in our three coffee recipe ebooks. 

And, right now you can purchase all three ebooks for a total of $25! 

These are each regularly priced at $19.95, so that’s a savings of nearly $35!! 

With this bundle, you’ll be getting a total of 120 recipes!! 

That’s 30 foam topper recipes, 25 coffee ice cube recipes, 25 iced coffee recipes to pair with the coffee ice cubes, and 40 coffee cocktail recipes! 

At just a little more than 20 cents per recipe, what a steal! 

These would make a great Chrstimas gift for coffee lovers or a great purchase for yourself so you can experience all these delicious ways to enjoy your coffee: foam topped, hot or cold, iced, or spiked!