Nespresso Coffee Capsules, Machines & Accessories

Add 15 ml Maple Syrup to a tall coffee cup.

Add 115 ml of cold milk and stir to combine it to the Maple Syrup.

Brew 230ml of Barista Creations Maple Pecan coffee on top.

Optional steps for the “Maple Snow" Garnish

1. Place a shallow bowl with ice in the freezer for several hours.
   
2. Pour 120 ml of Maple Syrup into a saucepan.
   
3. Over medium heat, allow to boil for 1,5 – 2 minutes, until syrup reaches 115 degrees.
   
4. Carefully pour hot syrup over ice and wait for it to stiffen.
   
5. Using a popsicle stick, carefully curl syrup around stick to make a ball and allow excess water to drip away.
   

Add the maple snow on top of the cup or stir your recipe with it for extra indulgence.

For the hot version :

1. In a coffee cup, extract 1 capsule of Maple Pecan coffee (230ml).
   
2. In the same coffee cup add 15 ml of maple syrup & sea salt and stir it​.
   

For the iced version :

1. In a glass, 5 ice cubes and pour the sweetened coffee over the ice.​
   
2. Top it up with sweet milk foam.
   

Preparation of the sweet foam: ​

1. Combine 3 tbsp of heavy cream with 2 tbsp of whole milk. Add 5 ml of maple syrup and 1 tsp of vanilla extract in in a small container.​
   
2. Froth the mixture using a handheld whisk until texture is thick and creamy or have doubled the size. ​
   

Finish and serve​

1. Gently spoon the sweet cold foam on the top​.
   
2. Garnish with a pinch of maple sugar or crushed pecans for a refined touch.​
   

Add 30 ml of brown sugar in a shaker.

Brew 230 ml of Barista Creations Maple Pecan coffee and add it to the shaker and stir to combine with sugar.

Add 30 ml of vanilla flavoured vodka and 40 ml of half-and-half into the shaker.

Fill the shaker with ice and shake until very cold.

Rim a Martini style cocktail glass with crushed pecans and maple syrup.

Strain into a Martini cocktail glass

Optional step:

1. Sprinkle with cinnamon and add gold flakes for a festive touch.
   

The Pancakes

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to sour. 
   
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk butter into soured milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. 
   
3. Heat a large skillet over medium heat, and coat with unsalted butter. Pour 1/4 cupful of batter onto the skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side. 
   

Maple Pecan Coffee Sauce

1. Warm up the maple syrup in a cup. 
   
2. Once the syrup starts bubbling add the 35% cream and coffee, whisk until you have a creamy consistency and set aside for serving on top of the pancakes.  
   

In a coffee cup, extract 1 capsule of Maple Pecan coffee (230 ml)​.

In a blender, combine: the Maple Pecan Coffee, 240ml of milk, 2 tbsp of maple syrup, 1 tsp of vanilla extract, 2-3 crushed maple cookies and the 12 ice cubes & blend. ​

Pour the Preparation - Frappuccino into the Reveal Ice Glass.​

Top it off with whipped cream if wanted. ​

Sprinkle generously with crushed maple cookies or chocolate sauce.

In a bowl, whisk ½ tsp of matcha powder with 4 tbsp of hot water using a handheld wisk​.

Add 110 ml of whole milk in your Aeroccino and prepare cold foam (or use your handheld wisk in a glass recipe)​.

In a Reveal Ice Glass, add 6 ice cubes and, your cold milk foam and matcha/water preparation​.

For the vanilla coff4. Extract 1 Maple Pecan capsule in coffee creation mode (80ml) directly in the preparation.​