1. Brew Holiday Blend coffee.
2. Add dark chocolate sauce and cherry preserves to mug.
3. Add freshly brewed hot coffee to mug and stir to combine.
4. Top with whipped cream, and garnish with chocolate shavings and a cherry.

1. Add chocolate sauce, peppermint syrup, and Ultra Coffee to a mug.
2. Pour steamed milk into the mug and stir to combine.
3. Top with whipped cream.

1. Brew Peet's Big Bang® coffee.
2. Warm the milk in a saucepan until hot but not boiling.
3. Add white chocolate sauce to a mug, pour in the hot coffee, and stir until dissolved.
4. Pour the hot milk over the coffee mixture and top with whipped cream and chocolate shavings.

1. Make chai concentrate: Steep 2 teabags of Mighty Leaf Masala Chai in 1 cup of boiled water for 5 minutes. Remove teabags and stir in 1–2 tablespoons of honey or simple syrup.
2. Add chai concentrate and blood orange purée to a mug.
3. Pour hot water into mug and stir to combine.
4. Top with a couple of dashes of orange bitters. Combine, stir, dash, enjoy.

1. In a pitcher or measuring cup, froth or steam eggnog.
2. Add Ultra Coffee to a mug, or a glass with ice cubes to serve cold.
3. Pour eggnog over the Ultra Coffee. Top with whipped cream and a grating of nutmeg.

1. Fill cocktail shaker with ice.
2. Add Ultra Coffee, coffee liqueur, simple syrup, and vodka to the cocktail shaker.
3. Shake vigorously, pour into martini glass, and enjoy responsibly.

1. Add sugar, Ultra Coffee, and non-alcoholic bourbon/whiskey to mug.
2. Add hot water to mug and stir to combine.
3. Top with whipped cream.

1. Fill glass ¾ full of ice and pour club soda over ice.
2. Add simple syrup and orange marmalade/purée to glass.
3. Pour Ultra coffee into the glass and stir.
4. Top with dashes of orange bitters.

Turmeric-Ginger Syrup

1. Combine water, honey/sugar, ginger, turmeric, and pepper in a small saucepan.
2. Bring to a gentle simmer and cook for 10–15 minutes, until fragrant and slightly reduced.
3. Remove from heat, strain through a fine mesh sieve, and stir in lemon juice if desired.
4. Cool completely, then store in a sealed glass jar in the refrigerator for up to 2 weeks.

Masala Chai Concentrate

1. Steep the chai teabags for 5 minutes in boiled water.
2. Remove teabags and stir in the sugar until dissolved.
3. Stir in the juice of the lemon wedge.

Ginger Spritz

1. Fill a large glass with ice.
2. Add turmeric-ginger syrup and Masala Chai concentrate, and stir to combine.
3. Add more ice and top with ginger beer.

1. Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
2. Whisk the egg in a medium mixing bowl. Add the butter, sugar, and vanilla extract and stir to combine.
3. Sift the cocoa powder, flour, baking powder, and salt into the bowl and stir to combine again.
4. Scoop 1–2 tablespoons of dough onto the sheet pans and lightly press down on the tops.
5. Bake for 11 minutes and remove from the oven. They will be soft, but will firm as they cool. Leave untouched until cool.
6. Meanwhile, make the buttercream: combine powdered sugar, coffee, butter, and salt in a stand mixer. Process on low until completely smooth. Keep at room temperature until the cookies cool.
7. When the cookies are cool, smooth a thick layer of buttercream on top and enjoy.