Barista Creations Whisky Essence Highball

VERTUO


INGREDIENTS

- 80ml Barista Creations Whisky Essence coffee

- 1/2 tsp lemon juice

- 1 tsp Ginger syrup

- 70ml Mediterranean tonic *

- Mint sprig

- Edible flowers

- Ice

*Check for allergens



Quick Ginger Syrup Ingredients:

3 tsp sugar

1 tsp ginger powder

2 tsp warm water



MATERIALS

Reveal Recipe Glass cold

Nespresso Vertuo Machine

Bowl for syrup

Spoon



LET'S MAKE IT

1. Make the quick ginger syrup recipe by combining the ingredients and stirring until the sugar is dissolved.

2. Add the ginger syrup to a glass and stir in the lemon juice.

3. Brew Barista Creations Whisky Essence into the glass

4. Add ice and top with tonic

5. Garnish with a mint sprig and edible flowers

6. Serve & enjoy!

INTRODUCTION

Join Nigel Kabvina @simplyni_ as he creates a bespoke Nespresso mocktail combining the complex aromas of Limited Edition Whisky Essence with tonic water, ginger and lemon.



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Barista Shaker

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INGREDIENTS

- 110g

    Oats

- 50 g Maple Syrup

- 20g Dried Blueberries*

- 50g Dried Cranberries*

- 20g Shaved Coconut

- 20g Desiccated Coconut

- 30g Sunflower Seeds

- 30g Pumpkin Seeds

- 10g Stem Ginger*

- 5g Chia Seeds

*Please check ingredients for any allergens

Makes approx. 7 servings


MATERIALS

- Access to an oven and stove

- Small saucepan

- Mixing bowl

- Spoon

- Parchment-lined baking tray


LET'S MAKE IT

1. Preheat the oven to 160 degrees Celsius.

2. In a small saucepan, heat the maple syrup with 50ml of water until just combined.

3. In a large bowl, combine the oats, shaved coconut, desiccated coconut, sunflower seeds, pumpkin seeds,

4. Pour in the warmed maple syrup mixture and stir well.

5. Spread the mixture on a parchment-lined baking tray and bake for 30 minutes, stirring every 10 minutes.

6. Remove from the oven and stir in the dried blueberries, cranberries, stem ginger and chia seeds while still warm.

7. Once completely cold store in a tightly lidded jar or container.

8. Serve and enjoy!



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