I can clearly remember when I first started drinking coffee. I was 16 years old, on vacation with my parents in Amsterdam, and incredibly jet lagged. My mom suggested I have a cup of coffee with breakfast, which made me feel incredibly grown up. For the rest of the trip I would pour myself a mug of coffee each morning, adding some milk and probably way too much sugar. I remember really loving the ritual of making myself a cup of coffee, and it’s still my favorite part of each morning. I don’t feel like I necessarily need coffee, but I do like it and have a cup (or two) just about everyday. I usually stick to a dark roast (with cream, no sugar), but when Starbucks gave me the chance to try out some of their flavored K-Cup Packs® for my Keurig, I jumped at the chance. Here are three breakfasts I made myself this week, and the flavored coffee I chose to go with them…
I made banana muffins over the weekend and decided that one with a nice pat of butter would be the perfect breakfast in bed for a particularly grey day. Justin goes to work super early (he wakes up at 4:30!) and I tend to wake up soon after, so I have quite a bit of time in the morning before my work needs to begin. I decided to be a little indulgent and made myself a tray for breakfast in bed including one of my muffins (I used this recipe for the muffins but I used 1/3 cup less sugar, an extra banana and threw in some chopped walnuts) with quite a large pat of butter (oops…making up for the exclusion of sugar I guess!) and brewed myself a Starbucks Caramel K-Cup®, which was the perfect pairing. I think I’m going to start having breakfast in bed more often, it’s such a nice way to begin the day.
I love to make omelettes or scrambles with whatever random items I happen to have in my fridge. On this morning, it was pecorino cheese, cherry tomatoes, basil, and a few sprinkles of Herbs de Provence. Oh, and a generous sprinkle of Maldon sea salt and some freshly ground pepper. I find the key to great scrambled eggs is to take your time; cook over medium/low heat and take them off the stove just about thirty seconds before you’d typically think they were done. They continue to cook after they’re off of the element and will be just perfect once they’re on your plate. I had mine with Starbucks Vanilla K-Cup® coffee which had just the right amount of sweetness to go with my savory meal.
This might be my favorite breakfast, ever. It’s so simple but so good; I often find myself ordering muesli or granola at restaurants which seems boring considering I can just make it at home, but there’s just something so delicious and satisfying about it. My favorite muesli is from Seven Sundays, and I like to pair it with vanilla Greek yogurt and whatever fruit I happen to have in my house. On this morning I paired my breakfast with the Starbucks Cinnamon Dolce K-Cup® coffee, served in a vintage teacup that was my grandmother’s. Isn’t it pretty? It was so fun making myself these meals all week; I’m inspired to start using our good china and making little things more of an ‘event’. Isn’t there some quote about how life is an event, so what are we saving our good stuff for? That’s my new motto…at least for the rest of the week!
The rich aromas and sweet flavors you love from Starbucks, now brewing at home. Introducing two new K-Cup® flavors for all, inspired by our café favorites.
LEGAL: Developed in partnership with Starbucks Coffee Company and their new Starbucks® K-Cup® packs. K-Cup® packs for use in Keurig® K-Cup® brewing systems. Keurig, the Cup and Star Design, Keurig Brewed, K-Cup and the Keurig brewer trade dress are trademarks of Green Mountain Coffee Roasters, Inc, used with permission.
Disclosure: Compensation was provided by Starbucks Coffee Company, via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Starbucks Coffee Company