Sugar & Spice
Scrumptious ways to make
the holidays nice!
4 croissants cut in half
1/2 cup half and half
1/2 cup Starbucks Natural Fusions Cinnamon brewed
4 tablespoons salted butter
1 cup real maple syrup
1/4 cup brewed Starbucks
2 medium pears, sliced thin
In medium bowl, beat eggs with half and half and coffee. Heat large cast iron or non-stick pan over medium heat. Dip both sides of croissant in egg mixture.
When skillet is hot, add butter and allow to get a little bubbly. Add 4 croissant halves to skillet at a time. Cook about 2 to 2 1/2 minutes until crisp and golden. Flip and cook additional 1 1/2 minutes on other side. Remove from pan and top with freshly sliced pears.
To add a little kick to your maple syrup, just mix 1 part Starbucks Natural Fusions brewed coffee
with 4 parts real maple syrup.
Serve with a cup of Starbucks Natural Fusions Vanilla.
NOTE: To prepare double-strength Starbucks Natural Fusions, brew using 4 tablespoons ground coffee per 6 ounces water.
Recipe courtesy of Chef Paul McCullough