Starbucks VIA® Instant Coffee Medium Roast Pike Place Roast Description
Starbucks Via® Instant
Made with the same high quality, 100% arabica beans we use in our store, Starbucks Via® Instant delivers rich, delicious flavor you'll love.
Pike Place® Roast
Smooth & Balanced
Inspired by the very first store we opened in Seattle's Pike Place Market, Starbucks® Pike Place® Roast is a smooth, medium - roasted coffee with subtle notes of cocoa and toasted nuts.
The Starbucks® Roast
Medium Balanced Smooth & Rich
Directions
1. Pour into cup
2.Add 8 fl oz hot water.
2. Stir and enjoy.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Instant and microground coffee.
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Gluten-Free Dark Chocolate Coffee Muffins
Coffee complements everything. You can pair it with bagels and bacon or cookies and croissants. It even goes well with butternut squash. Yes, that oblong pumpkin with a sweet orange flesh can jive with Joe. Don’t believe it? This dark chocolate coffee muffin recipe shows you how. After a little mixing and a lot of love, your mug will meet its perfect match.
Gluten-Free Dark Chocolate Coffee Muffins
- 2 eggs
- 1/2 cup full-fat milk
- 1/2 cup cooked butternut squash
- 2 cups almond flour
- 1/4 cup tapioca flour
- 3/4 cup coconut sugar
- 1/2 cup cacao powder
- 1/4 cup instant coffee
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup chocolate chips (optional)
- Preheat oven to 350 degrees F. Place 14 silicone cupcake liners in cupcake pans and set aside. Note: you can also use paper cupcake liners or coat the pan with a non-stick oil spray.
- In a mixing bowl, whisk together eggs, milk and butternut squash until smooth.
- In a large bowl, combine remaining ingredients through salt.
- Add wet ingredients to dry mixture. Stir until well-combined.
- Fold in chocolate chips, if using.
- Spoon batter into muffin wells, filling about 2/3 full. Top with more chocolate chips (because why not?).
- Bake 15 – 18 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool about 10 minutes before serving.
- Whole cow’s milk was used to make this recipe. However, full-fat milk alternatives would work as well. Consider almond, cashew, coconut or oat milks.
- You can substitute cooked butternut squash with cooked sweet potatoes, 1/2 cup melted grass-fed butter or 1/2 cup melted coconut oil.
- Use canned butternut squash for quicker muffin prep.
- You can substitute tapioca flour with coconut flour or oat flour. If you don’t need a gluten-free recipe, you can use 1/3 cup whole wheat flour.
- For a sweeter chocolate flavor, chop a dark chocolate bar into small pieces and mix it into the muffin batter
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