Well folks, the weather is finally turningand blustery days are ahead. Soon the air will be filled with Christmas carols and the malls will be filled with children hoping to sit on Santa's knee. But let's not get too far ahead of ourselves. Before all of that craziness comes simpler reasons to enjoy the season: turning leaves, longer nights and cuddling up next to the fireplace. And what could be a better accompaniment than a perfectly spiced, piping hot mug of delicious Nespresso? Few things would go quite as well with a slice of pumpkin pie during the holidays either, so you might want to get some practice in now in order to top off the perfect family gathering.
Featuring two of the newest Grand Cru Coffees to hit the permanent list of capsules offered by the brand, these Nespresso recipes are surprisingly easy, but taste like they were just picked up from the corner barista.
Nespresso Speculos Espresso Macchiato
Preparation Time: 5 minutes
Tools Needed: 1 Aeroccino or steam nozzle; 1 PIXIE Kazaar cup
Ingredients:
- 1 capsule of Kazaar Grand Cru
- 1 teaspoon of speculos paste
- 0.7 fl oz of speculos syrup
- Milk
Instructions:
Prepare the milk froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother.
Add the syrup.
Put one teaspoon speculos paste in a PIXIE Kazaar cup.
Pour a Kazaar Grand Cru and add the aromatized foam on top.
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Nespresso Double Crème Brulée Latte Machiatto
Preparation Time: 5 minutes
Tools needed: Aeroccino or steam nozzle; 1 Ritual Recipe Glass (350 ml / 12 oz); 1 Blowlamp
Ingredients:
- 2 Capsules of Grand Cru Kazaar
- 25 cl of Milk
- 3 cl of Crème Brulée Syrup
- Brown sugar
Instructions:
Warm the milk in the Aeroccino or using the steampipe until you get an unctuous foam.
In a tall recipe glass put the crème brulée syrup and add the Kazaar Grand Cru (25ml).
Stir well, add the milk foam and gently pour the milk on top.
Finally, add an other (ristretto) Kazaar Grand Cru (25 ml).
Decoration: Add the brown sugar homogeneously on the top of the foam and caramelize it with the blowlamp like a real crème brulée.
Nespresso Gingerbread Viennois
Preparation Time: 5 minutes
Tools needed: Aeroccino or steam nozzle; 1 Ritual Recipe Glass (350 ml / 12 oz); 1 Blowlamp
Ingredients:
- 1 capsule of Grand Cru Dharkan
- 2 pt lqd of cream (for one siphon)
- 2.7 fl oz of gingerbread syrup (for one siphon)
- 1 teaspoon of honey
- Crushed walnut haves
Instructions:
Prepare the whipped cream by pouring the syrup and the cream in the canister.
Use two cartouches de gaz and let it cool in the fridge for 2 hours.
Stir well, add the milk foam and gently pour the milk on top.
Put one teaspoon of honey in a PIXIE Dharkan cup, then pour one Ristretto Dharkan Grand Cru (25 ml / 0.85 fl oz) and add the whipped cream on top.
Decoration: Decorate with a bit of honey and some crushed walnut halves.
