OL-MATCHA COCONUT VANILLA ICED COFFEE

Creamy matcha meets coconut-vanilla coffee in this iced summer blend. Smooth, lightly sweet, and layered over white chocolate—fresh, chill, and seriously refreshing.

3 Min Easy

Here is what you need

40ml Hot water
1.5g Matcha powder
20g White Chocolate sauce
1 Capsule Original Coconut Vanilla Over Ice (Espresso, 40 ml)/li>
*Recipe contains allergens such as dairy.

Let's make it!

In a jug, combine 1.5 g of Matcha powder with 40 ml of hot water. Use the Nespresso Nano Foamer to mix vigorously until smooth and lump-free.
Add 80 ml of cold 1.5% milk to the matcha mixture. Continue foaming gently with the Nano Foamer to achieve a silky texture.
In a Mixology glass, display 15 g of white chocolate sauce and 4 ice cubes.
Gently pour the matcha-milk blend into the glass over the ice and chocolate base.
Extract 40 ml of Nespresso Coconut & Vanilla coffee. Foam it lightly with one ice cube, then pour over the matcha layer to create a beautiful cloudy contrast