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Sugar & Spice

Scrumptious ways to make the holidays nice!

4 croissants cut in half

Egg Mixture:

4 eggs

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

Natural Fusions

Cinnamon (optional)

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 warm.

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

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