Hang Onto Summer With These Refreshingly Cool Nespresso Recipes
While summer may have to come to a close, this warm weather sure hasn't yet for most of the country. With New York, the Mid-West and South still seeing 80-degree weather, we figured most of you are in need of some cool refreshment. So while blustery evenings may be on the horizon soon, in the meanwhile we have gathered up three delicious and revitalizing drink recipes to help you keep the heat at bay. Featuring Nespresso Grand Crus and what may be some surprising ingredients, each of these little concoctions just might be the perfect way to top off those last al fresco dinners on the patio or Sunday brunch this weekend.
Frozen Raspberry Coffee
Tools Needed: Tall glass; Blender
Ingredients:
- 1 capsule of Rosabaya de Colombia Grand Cru
- 1.5 oz of raspberry puree or raspberry syrup
- 15 ice cubes
- 0.05 oz of berries
- 2 fresh mint leaves
Instructions:
Prepare a Rosabaya de Colombia Grand Cru in espresso (1.5 oz).
Pour it with the raspberry puree and the ice cubes in a blender.
Blend the mixture for 20-30 seconds to obtain a homogeneous mixture.
Pour the mixture in a cold tall recipe glass. To decorate the recipe, add some fruits and the mint leaves on the froth.
Freshpresso Orange
Tools Needed: 2 Shakers; Tall glass; Straw; Spoon
Ingredients:
- 1 capsule of Arpeggio Grand Cru
- ½ sachet of sugar
- 1 small glass of fresh orange juice
- 1 drop of vanilla extract
- 0.7 oz of vanilla syrup
- Crushed ice
- 2 ice cubes
Instructions:
In the first shaker, pour the fresh orange juice, the vanilla syrup and one ice cube.
Add the syrup.
Shake.
Put some crushed ice into the large recipe glass and pour mixture from the first shaker on top of it.
Prepare the Arpeggio Grand Cru in espresso (1.5 oz), pour it into the second shaker.
Add the vanilla extract, the sugar and one ice cube.
Shake.
Gently and slowly pour the contents of this second shaker into the recipe glass (on top of the first mixture).
Use a spoon to pour only the liquid and retain the froth in the shaker.
With a spoon, take the froth trapped in the shaker and deposit it on the top of the recipe.
Frozen Coconut Coffee
Tools Needed: Cappuccino cup; 1 Aeroccino milk frother or your Nespresso machine's steam nozzle
Ingredients:
- 1 capsule of Volluto Grand Cru
- 3 ice cubes
- 2 Espresso spoons of vanilla-flavored sugar
- 3.5 oz of milk
- Coconut syrup
- Coconut shavings
- Cacao powder
- Pineapple
Instructions:
Prepare a Volluto Grand Cru in espresso (1.5 oz). Shake it with 3 ice cubes and two Espresso spoons of vanilla-flavored sugar.
Mix the milk with one Espresso spoon of coconut shavings and some coconut syrup.
Prepare the milk froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother and pour it gently on the Espresso.
Sprinkle the froth with some cacao powder and add a piece of pineapple and one of his leaves on the side of the glass.