Morning Blend with coffee beans next to it

Morning Blend

LIGHT ROAST  |  HIGH CAFFEINE  |  NOTES OF BLUEBERRY & CITRUS

AWAKEN YOUR SENSES: Start your day with Botticelli's Morning Blend. Carefully roasted to perfection, this invigorating blend of organic beans delivers a symphony of bright and lively notes. From the first sip, feel the warmth of the Italian sun and embrace the dawn of a new day.

Our organic coffee beans are roasted slowly in small batches by our Master Roasters in Italy. Our unique roasting process allows the organic beans' natural flavor notes and aroma to flourish. The beans are then air-cooled naturally, ensuring that every cup has the full bodied flavor you crave from Italian roasted coffee. Keep scrolling for a Team Member's Insight into this delicious blend.

Brewing Instructions: We recommend 2 rounded tablespoons of coffee per 6oz of fresh water but adjust the measurements to pour your perfect cup!

 

Here is a breakfast recipe that pairs perfect with our Morning Blend Coffee:

The Cannoli Pancake Stack

INGREDIENTS

For the Pancakes:

  • 2 cups all-purpose flour
  • 2 tsp. sugar
  • 1 tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 large eggs
  • 1 ½ cup milk
  • 4 tbsp. Botticelli Baking Extra Virgin Olive Oil, plus more if necessary
  • 1 cup dark chocolate chips
  • ½ tsp. vanilla extract

For the Cannoli Cream:

  • 1 cup mascarpone cheese, room temperature
  • 1 cup ricotta cheese, room temperature
  • 1 ½ cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ½ cup dark chocolate chips
  • Chopped Pistachios

PREPARATION

1.     In a large bowl, add the flour, sugar, baking powder, baking soda, and salt and whisk together until well combined.

2.     In another large bowl, add in the milk, eggs, extra virgin olive oil, and vanilla extract and whisk together well to combine.

3.     Slowly add in your flour mixture, whisking as you pour to avoid creating clumps, and stop once well combined. Do not over beat your batter.

4.     Using a rubber spatula, lightly fold in your chocolate chunks. Be careful not to over-mix.

5.     Using a griddle, pan, or skillet heated to medium-high heat, pour a serving of your batter and flip once it bubbles up. Repeat until the batter is finished.

6.     Using a stand or hand mixer, beat the mascarpone cheese and ricotta cheese together until its incorporated and smooth. Add the vanilla and salt in and continue whisking until light and fluffy. Gently fold in the chocolate chips until well combined.

7.     Build the pancake stack by placing a pancake on your dish and spread a layer of the cannoli cream. Sprinkle lightly with chopped pistachios. Repeat four more times and top off with another layer of the cannoli cream and a generous sprinkle of chopped pistachios, serve and enjoy!