3 Iced Keurig Drinks Just In Time For Summer!

Did you know that your Keurig brewer not only makes hot drinks but delicious cold ones as well?

Below we show you how to make three specialty iced drinks, so skip the trip to the coffee shop and  make a drink that’s just as good at home.

For all 3 drinks we suggest using Green Mountain Breakfast Blend or Lake & Lodge flavored K-Cups.

                Iced Mocha

  1. Swirl chocolate syrup inside the walls and on the bottom of a clear 16 oz. glass
  2. Add a packet of sugar or sweetener (optional)
  3. Pack cup with ice
  4. Add one oz. of Half & Half
  5. Brew your favorite K-cup to half fill cup
  6. Top your drink with whipped cream and sprinkles
  7. Enjoy!


                 Iced Caramel Latte

  1. Swirl caramel syrup inside the walls and on the bottom of a clear 16 oz. glass
  2. Add a packet of sugar or sweetener (optional)
  3. Pack cup with ice
  4. Add one oz. of Half & Half
  5. Brew your favorite K-cup to half fill cup
  6. Top your drink with whipped cream and sprinkle with Sugar in the Raw
  7. Enjoy!


          Iced Mocha Caramel Latte

  1. Swirl chocolate and caramel syrups inside the walls and on the bottom of a clear 16 oz. glass
  2. Add a packet of sugar or sweetener (optional)
  3. Pack cup with ice
  4. Add one oz. of Half & Half
  5. Brew your favorite K-cup to half fill cup
  6. Top your drink with whipped cream and drizzle with chocolate and caramel syrups
  7. Enjoy!

French Onion Dip

french onion dip


– 2 Tbs. canola oil

– 1 Tbs. butter

– 2 Vidalia onions, sliced into 1/4” rings (~ 4 C.)

– 2 large shallots, sliced into 1/8” rings (~ 1/2 C.)

– 2 C. sour cream

– 1 C. mayonnaise

– 1 tsp. celery salt

– 1 tsp. Worcestershire

– 1 tsp. freshly ground black pepper

– 1 tsp. salt

Preparation: In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 min. Add shallots and saute for 15 min. more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 min., then chop into 1/4” pieces. Set aside to cool to room temp. Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

Mexican Strawberry Water (Agua de Fresa)


– 4 C. sliced strawberries

– 1 C, white sugar

– 8 C. cold water

– 1 lime, cut into 8 wedges (optional)

– 8 fresh mint sprigs (optional)


Preparation: In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours. Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds. Add the remaining 7 cups cold water to the pureed strawberries and mix well. Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves.

Strawberry-Balsamic Flank Steak

Strawberry-Balsamic Topping:

– 2 C. sliced strawberries

– 2 Tbs. good-quality balsamic vinegar

– 1/4 C. sugar

– 1 Tbs. lemon juice


Topping Preparation: Combine all ingredients in a small bowl and set aside at room-temperature to macerate, about 2 hrs.


Brown Sugar Rub & Flank Steak:

– 3 Tbs. brown sugar (light or dark is fine)

– 1/4 tsp. kosher salt

– 1/4 tsp. ground cinnamon

– 1/4 tsp. garlic powder

– 1/4 tsp. onion powder

– 1/4 tsp. chipotle chili powder

– 1/8 tsp. ground dry mustard

– 1/8 tsp. smoked paprika (regular can be used as well)

– 1.25 lbs. flank steak, trimmed of fat

– 1/4 C. crumbled gorgonzola cheese


Brown Sugar Rub Preparation: Mix together all ingredients in a small bowl. Whisk until well combined. This is enough for 1-1.25 pounds of meat. Feel free to double or triple

or even more for larger cuts or to have some on hand at any point. Store in an airtight container if not using right away.


Flank Steak Preparation: Trim the flank steak to your liking. Place between two sheets of plastic wrap and pound to desired thinness (this will also help tenderize this cut of meat). Take pounded cut and rub your dry rub in, using all of it, on both sides so the meat is covered. Now, grill to your desired doneness. Take off the grill, cover with foil, and allow to rest for 5 minutes or so. Slice into 4 pieces. Serve topped with balsamic

strawberries and crumbled gorgonzola cheese.

Avocado Strawberry Spinach Salad w/ Poppyseed Dressing

Dressing Ingredients:

– 1/2 cup avocado oil (or olive oil)

– 3 Tbs. apple cider vinegar

– 2 Tbs. honey

– 1 Tbs. poppy seeds

– Pinch of ground dry mustard (optional)

– Salt and pepper (to taste)


Dressing Preparation: Whisk all ingredients together until combined.


Salad Ingredients:

– 6 C. fresh baby spinach

– 1 pint strawberries, hulled and sliced

– 1 avocado, diced (or you can double this to 2 avocados!)

– 4 oz. crumbled gorgonzola or blue cheese

– 1/4 C. sliced almonds, toasted

– 1/2 small red onion, thinly sliced


Salad Preparation: Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

Grandma’s Strawberry Rhubarb Pie Recipe

Crust Ingredients:

– 2 C. all-purpose flour, plus additional flour as needed, up to 1/4 cup

– 1/2 C. cake flour (recommended: Soft As Silk)

– 3 tsp. sifted powdered sugar

– 1/2 C. butter-flavored shortening (recommended: Crisco)

– 1/4 C. salted butter

– Pinch salt

– 1 egg

– 2 tsp. vinegar

– 1/4 C. ice cold water


Crust Preparation: Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill. Preheat oven to 425 degrees F.


Filling Ingredients:

– 2 1/2 C. chopped red rhubarb, fresh

– 2 1/2 C. de-stemmed, washed and cut strawberries (in larger pieces)

– 1 1/2 C. sugar (1 1/4 C. for high altitude)

– 2 Tbs. minute tapioca

– 1 Tbs. all-purpose flour

– 1/2 tsp. lemon zest

– 1/2 tsp. lemon juice

– 1/2 tsp. ground cinnamon

– 1 tsp. vanilla extract

– 3 Tbs. butter, cubed small

– 1 egg white, beaten with 1 tsp. water

– Large granule sugar


Filling Preparation: Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an

additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.


Grilled Fruit Skewers w/ Island Spices & Dark Rum


  • 1/4th ground cinnamon
  • 1/4th ground allspice
  • 1/8th ground ginger
  • Pinch ground nutmeg
  • Pinch ground cloves
  • ½ cup dark rum
  • 1 Tbs. brown sugar
  • ½ Tbs. honey
  • 2 Tbs. pineapple juice (canned is fine)
  • Juice from ½ lime
  • 1 medium pineapple, peeled, eyes removed, and cored
  • 6 oz. ripe but firm strawberries, hulled
  • 3 ripe but firm mangos, pitted and peeled
  • 3 kiwis, peeled
  • ½ cup confectioners’ sugar

Instructions: Combine the cinnamon, allspice, ginger, nutmeg, and cloves; set aside.  In a small bowl, combine the rum, brown sugar, honey, pineapple juice, and lime juice; set aside.

Leave small fruits, such as strawberries, whole; cut others into 1 to 1 ½ inch cubes.  Thread the fruit on skewers, alternating contrasting colors.  Sprinkle the spices over the kebabs.  Shortly before grilling, baste the kebabs with half of the rum marinade and dust generously with confectioners’ sugar to promote caramelization.  Grill over a moderately hot fire until the fruit begins to show grill marks.  Turn and continue to grill until the fruit has softened and browned nicely.  Take care not to burn the strawberries.  Drizzle the remaining marinade over the kebabs and serve immediately.


Fresh Fruit Smoothie


  • ½ cup soy milk (or other milk)
  • ½ cup white grape juice
  • 1 cup strawberries, steamed
  • ½ cup pineapple chunks
  • ½ lemon, squeezed (for tartness if desired)
  • ¼ tsp. Vitamin C powder (1 capsule)
  • Pinch salt, preferable grey salt
  • Small handful fresh seedless grapes

Instructions: Add all ingredients to blender.  Blend until smooth.  If you’d like and iced smoothie, blend and then add ice to desired consistency.

Stone Fruit Salsa with Cinnamon Chips

Salsa Ingredients:

  • 6 cups chopped mixed stone fruit (apricots, cherries, peaches, plums)
  • 2 Tbs. honey
  • 1 Tbs. minced fresh basil
  • 1 Tbs. lemon juice
  • 1 tsp. ground cinnamon
  • Pinch kosher salt

Cinnamon Chips Ingredients:

  • 4 cup sugar
  • 1 tsp. ground cinnamon
  • 6 (8-inch) flour tortillas
  • 4 Tbs. (1/2 stick) unsalted butter, melted

Salsa Instructions:  In a large bowl, combine the mixed stone fruits, honey, basil, lemon juice, cinnamon and salt.  Stir to coat the fruit evenly.  Taste and season accordingly.  Refrigerate until ready to serve.

Chips Instructions:  Preheat oven to 350 degrees F.

In a small bowl, combine the sugar and cinnamon.  Brush both sides of the flour tortillas with the melted butter.  Sprinkle the cinnamon sugar over both sides of the tortillas.  Cut the tortillas into 8 wedges.  Place on a baking sheet and bake until crisp, about 20 minutes, flipping half way through.  Serve with fruit salsa.


Arugula, Watermelon, and Feta Salad


  • ¼ cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lemon juice (2 lemons)
  • ¼ cup minced shallots (1 large)
  • 1 tbs. honey
  • ½ cup olive oil
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 6 cups baby arugula, washed and spun dry
  • 1/8th seedless watermelon, rind removed, cut in 1” cubes
  • 12 oz. feta cheese, ½” diced
  • 1 cup (4 oz.) whole fresh mint leaves, julienned


Instructions:  Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper.  Slowly pour in the olive oil, whisking constantly to form an emulsion.  If not using within an hour, store the vinaigrette covered in the refrigerator.


Place the arugula, watermelon, feta, and mint in a large bowl.  Drizzle with enough vinaigrette to coat the greens lightly and toss well.  Taste for seasonings and serve immediately.

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