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Create coffee classics or try something new with our range of recipes.
Summer-ready recipes
Nothing say summer like an ice-cold coffee under the sun.
Dive into new iced coffee recipes made with our limited-edition summer flavors and stay cool all day long.
Dive into new iced coffee recipes made with our limited-edition summer flavors and stay cool all day long.
Iced Coconut Vanilla Mint Mocktail
Unlock the ultimate refreshment with our Coconut Vanilla Mint Iced Coffee recipe: a must-try for any cold coffee lover.
Ingredients
| 6 | Nespresso Ice Cubes |
| 1 | Mint Sprig |
| 15ml | Vanilla Syrup |
| 100ml | Coconut Water |
| 230ml | VL Coconut Vanilla Over Ice |
How to make
-
01In a large Barista Mixologist Glass, put 6 Nespresso ice cubes. Add 3 fresh mint leaves and 15ml of Vanilla syrup.
-
02Pour 100ml of Coconut Water into the glass.
-
03In a separate cup, extract 80ml of Coconut Vanilla Flavour Over Ice (230ml), using the "Coffee Creations Mode" of your Vertuo machine. To do this, press twice on the button of your machine until the light turns turquoise.
-
04In a Barista device, pour the coffee, add 1 ice cube, close the lid. Choose the “Iced Nitro” recipe and press the start button.
-
05Pour the Iced Nitro coffee gently in the Barista Mixologist Glass, over the coconut water.
-
06Add a nice branch of non-treated mint leave on top.
Iced Pistachio Vanilla Oat Latte
Elevate your coffee game with a refreshing iced recipe combining creamy pistachio, velvety cold foam and marshmallows in a decadent treat.
Ingredients
| 5g | Pistachio paste |
| 6 | Nespresso Ice Cubes |
| 180ml | Oat Milk (Barista) |
| 5g | Pistachios |
| 10g | Marshmallows |
| 180ml | VL Pistachio Vanilla Over Ice Double Espresso |
How to make
-
01Into a large Barista Recipe Glass, add pistachio cream at the bottom and on the sides of the glass. Place 6 ice cubes (of 30g each) in the glass and add 80ml of Barista Oat Milk.
-
02Into your Aeroccino, pour 100ml of Barista Oat Milk, close the lid and press the cold foam button.
-
03Once ready, pour the cold foam into the glass, over the ice, making sure to leave a little bit of room at the top.
-
04Extract 80ml of Pistachio Vanilla Over Ice into the glass.
-
05Top it off with small marshmallows, use a torch to caramelize it (optional) and sprinkle with some grinded pistachios.
Thai-inspired refreshment
Coffee creations to beat the heat with Nespresso
LYCHEE ROSE ESPRESSO TONIC
Cooking time Recipe difficulty
CITRUS ANCHAN DELIGHT
Cooking time Recipe difficulty
ICED MAPRAO LATTE
Cooking time Recipe difficulty
LYCHEE ROSE ESPRESSO TONIC
What you need
Ingredients
| 1 capsule | Ethiopia |
| 10ml | Monin Lychee Syrup |
| 100ml | Rose Tonic |
| Ice Cubes | |
| Jasmine Flower | |
Materials
| Vertuo Gran Lungo Glass | |
| Vertuo Machine |
How to make
-
Add ice cubes and Monin Lychee Syrup to a glass.
-
Add Rose Tonic over the ice.
-
Extract Ethiopia Capsule using the VERTUO Machine and pour over the tonic.
-
Top with a Jasmine Flower for an elegant touch. Enjoy!
CITRUS ANCHAN DELIGHT
What you need
Ingredients
| 1 | Altissio Capsule |
| 60 ml | Anchan Juice |
| 10 ml | Monin Butterfly pea Syrup |
| Slice of lemon | |
| Ice cubes | |
Materials
| VERTUO Machine | |
| Vertuo Gran Lungo Glass |
How to make
-
Add ice cubes and Monin Butterfly Pea Syrup to a glass.
-
Add Anchan Juice over the ice.
-
Extract Altissio Capsule using the VERTUO Machine and pour gently over the juice.
-
Top with a slice of lemon and enjoy the vibrant layers!
ICED MAPRAO LATTE
What you need
Ingredients
| 1 | Chiaro Capsule |
| 100ml | Milk |
| 10ml | Monin Coconut Syrup |
| Ice cubes | |
| Coconut flakes | |
Materials
| VERTUO Machine | |
| Aeroccino 3 | |
| Vertuo Gran Lungo Glass |
How to make
-
Add ice cubes and Monin Coconut Syrup to a glass.
-
Extract Chiaro Capsule using the VERTUO Machine and pour over ice.
-
Froth Cow Milk using the Aeroccino 3 (cold froth setting) and pour over coffee.
-
Top with coconut flakes and enjoy!
Lunar New Year Recipes
This New Year of the Snake delight your family and friends with our exclusive recipes
Double Vigour
Cooking time Recipe difficulty
Spring Garden
Cooking time Recipe difficulty
Double Vigour
What you need
Ingredients
| 1 | Arpeggio coffee capsule |
| 5ml | Honey |
| 60ml | Hot water |
| Chopped apple | |
| 3 | Slices of orange |
| 2 | Slices of apple |
Materials
| ORIGINAL Nespresso machine | |
| VERTUO Double Espresso cup |
How to make
-
Add honey into VERTUO Double Espresso cup.
-
Pour hot water and stir gently.
-
Add 2 slices of orange and a few chopped apple into the cup.
-
Extract 40ml of Arpeggio coffee capsule.
-
Place 2 slices of apple and 1 slice of orange on a stick and place on the rim of the cup.
Spring Garden
What you need
Ingredients
| 1 | Melozio coffee capsule |
| 5ml | Caramel sauce or caramel syrup |
| 150ml | Milk |
| Chopped dried cranberries | |
| Rose petals | |
Materials
| VERTUO mug | |
| Aeroccino3 | |
| VERTUO Nespresso machine |
How to make
-
Pour milk into Aeroccino3 and press button to make milk foam.
-
Add caramel sauce into VERTUO mug.
-
Pour hot milk foam into the mug.
-
Double click the VERTUO coffee machine and extract 80ml of Melozio into the cup.
-
Drizzle some caramel sauce on the milk form and decorate with chopped dried cranberries and rose petals.
Unforgettable Holidays Recipes
Experience the perfect blend of our limited edition coffee capsules for holiday season.
MOCKTAIL UNFORGETTABLE DOUBLE ESPRESSO
Cooking time Recipe difficulty
GOURMET ALMOND CROISSANT LATTE
Cooking time Recipe difficulty
MOCKTAIL UNFORGETTABLE DOUBLE ESPRESSO
Ingredients
| 80ml | Vertuo Unforgettable Double Espresso |
| 5 units | Nespresso Ice Cubes (30g each) |
| 10ml | Vanilla Syrup |
| 5ml | Non-treated Organic Lime wedge |
| 100ml | Pineapple Juice |
| 1 pinch | Ginger Powder |
| 1 | Slice of Fresh Pineapple + 2 Leaves |
| 4 g | Nespresso Brown Sugar |
We’ve used
| Festive Glass | |
| Barista Shaker | |
| Culinary Torch | |
| Vertuo Machine |
How to make
-
01In a shaker, pour 10ml of vanilla syrup, 1 squeezed Lime wedge, 100ml of Pineapple juice and 1 pinch of Ginger Powder.
-
02Strain and pour the mix into the Festive Glass. Rinse your shaker. Add 3 ice cubes (30g each) to the shaker and close it tightly. Shake the shaker vigorously for 10 seconds.
-
03Brew 1 capsule of Unforgettable Double Espresso directly into the shaker, add 2 ice cubes, close tightly, shake vigorously for 15 seconds, and pour gently over the mixture with a spoon.
-
04Optional: To garnish, sprinkle a pineapple piece with brown sugar, caramelize it using a culinary torch and then pin it to the glass rim. Finally, stick the 2 leaves on the pineapple piece.
GOURMET ALMOND CROISSANT LATTE
Ingredients
| 230 ml | Vertuo Almond Croissant Flavour Coffee |
| 100 ml | Milk |
| 2-3 sprays | Orange blossom Water |
| 4 g | Nespresso Brown Sugar |
| 1 unit | Almond |
We’ve used
| Festive Mug | |
| Barista Device or Aeroccino3 | |
| Culinary Torch | |
| Vertuo Machine |
How to make
-
01Extract 230ml of Flavoured Almond Croissant Coffee into the Festive Mug (or equivalent). Take off some extra crema if necessary.
-
02Pour 100 ml of milk 1.5% directly into your Nespresso Barista device or your Aeroccino3.
-
03Close the lid, select the “Latte Macchiato” recipe on the device and press the start button.
-
04Pour the hot milk and foam in the Mug. Spray with Orange Blossom water.
-
05Sprinkle 4 grams of Nespresso Brown Sugar over it and use a culinary torch to caramelize it “façon crème brûlée”.
-
06To finalize, spray some Orange Blossom over the foam and display a whole almond as a garnish.
Unforgettable Holidays Recipes (Original Capsules)
Experience the perfect blend of our limited edition coffee capsules for holiday season.
MOCKTAIL UNFORGETTABLE ESPRESSO
Cooking time Recipe difficulty
GOURMET ALMOND CROISSANT LATTE
Cooking time Recipe difficulty
ICED FESTIVE PEANUT BUTTER DELIGHT
Cooking time Recipe difficulty
MOCKTAIL UNFORGETTABLE ESPRESSO
Ingredients
|
80ml (2 capsules) |
Unforgettable Espresso |
| 5 units | Nespresso Ice Cubes (30g each) |
| 10ml | Vanilla Syrup |
| 5ml | Non-treated Organic Lime wedge |
| 100ml | Pineapple Juice |
| 1 pinch | Ginger Powder |
| 1 | Slice of Fresh Pineapple + 2 Leaves |
| 4 g | Nespresso Brown Sugar |
We’ve used
| Festive Glass | |
| Barista Shaker | |
| Culinary Torch | |
| Original Machine |
How to make
-
01In a shaker, pour 10ml of vanilla syrup, 1 squeezed Lime wedge, 100ml of Pineapple juice and 1 pinch of Ginger Powder.
-
02Strain and pour the mix into the Festive Glass. Rinse your shaker. Add 3 ice cubes (30g each) to the shaker and close it tightly. Shake the shaker vigorously for 10 seconds.
-
03Brew 2 capsules of Unforgettable Espresso directly into the shaker, add 2 ice cubes, close tightly, shake vigorously for 15 seconds, and pour gently over the mixture with a spoon.
-
04Optional: To garnish, sprinkle a pineapple piece with brown sugar, caramelize it using a culinary torch and then pin it to the glass rim. Finally, stick the 2 leaves on the pineapple piece.
GOURMET ALMOND CROISSANT LATTE
Ingredients
| 110 ml | Almond Croissant Flavour Coffee |
| 100 ml | Milk |
| 2-3 sprays | Orange blossom Water |
| 4 g | Nespresso Brown Sugar |
| 1 unit | Almond |
We’ve used
| Festive Mug | |
| Barista Device or Aeroccino3 | |
| Culinary Torch | |
| Original Machine |
How to make
-
01Pour 100 ml of milk 1.5% directly into your Nespresso Barista device or your Aeroccino3.
-
02Close the lid, select the “Latte Macchiato” recipe on the device and press the start button.
-
03Extract 110ml of Almond Croissant Flavour into your Festive Mug (or equivalent).
-
04Pour the hot milk and foam in the Mug. Spray with Orange Blossom water.
-
05Sprinkle 4 grams of Nespresso brown sugar over it and use a culinary torch to caramelize it “façon crème brûlée”.
-
06To finalize, spray some Orange Blossom over the foam and display a whole almond as a garnish.
ICED FESTIVE PEANUT BUTTER DELIGHT
Ingredients
| 110 ml | Peanut and Roasted Sesame Flavour Coffee |
| 50 g | Cream |
| 15 g | Peanut Butter |
| 5 units | Nespresso Ice Cubes (30g each) |
| 1 g | Roasted Sesame |
| 5 g | Honey |
We’ve used
| Vertuo Mug | |
| Cream Whipper Siphon | |
| Original Machine |
How to make
-
01Prepare the whipped cream by putting cold cream (35%) and half a capsule of whipper charger into a 0.5L cream whipper siphon, then shake it vigorously.
-
02In the Large Vertuo Mug, put 20g of Peanut Butter, add 5 Nespresso Ice Cubes and extract 110ml of Flavoured Peanut and Roasted Sesame Coffee. (Remove some crema if necessary).
-
03Add the prepared whipped cream on top of the coffee.
-
04Garnish it with Roasted Sesame and honey on top.
Autumn Recipes
Treat yourself to a little indulgence with these yummy recipes.
PUMPKIN DREAM LATTE
Cooking time Recipe difficulty
ICED PUMPKIN WHITE CHOCOLATE COLD FOAM
Cooking time Recipe difficulty
PUMPKIN SPICE CAPPUCCINO
Cooking time Recipe difficulty
PUMPKIN SPICE CAKE VIENNOIS
Cooking time Recipe difficulty
PEPPERMINT MOCHA
Cooking time Recipe difficulty
PEPPERMINT PINWHEEL VIENNOIS
Cooking time Recipe difficulty
GINGERBREAD VIENNOIS
Cooking time Recipe difficulty
PUMPKIN DREAM LATTE
What you need
Ingredients
| 1 capsule | Vertuo Pumpkin Spice Cake coffee |
| 120 ml | Oat Milk |
| 1 pinch | Ground All Spices |
| 20 ml | Maple syrup |
Materials
| Vertuo mug | |
| Nespresso coffee machine | |
| Aeroccino 3 |
How to make
-
Pour 20ml of pumpkin spice syrup and 120ml of Oat milk into your Aeroccino 3 device and press for hot foam.
-
Extract Pumpkin Spice Cake into your mug, using Coffee Creations mode by double tapping the coffee button.
-
Pour your milk froth into you Vertuo mug
-
Top with Ground All Spice.
ICED PUMPKIN WHITE CHOCOLATE COLD FOAM
What you need
Ingredients
| 1 capsule | Vertuo Pumpkin Spice Cake coffee |
| 80 ml | Oat Milk |
| 20 ml | White chocolate syrup* |
| 7-8 units | Ice Cubes (30gr each) |
| 1 pinch | Ground All Spices |
Materials
| Cold Brew Glass | |
| Aeroccino 3 | |
| Nespresso coffee machine |
How to make
-
Extract Pumpkin Spice Cake over ice into a cup, put 7 to 8 ice cubes into the cold brew glass.
-
Pour 20ml of white chocolate syrup and 80ml of Oat milk into your Aeroccino 3 device.
-
Press and hold for cold foam on your Aeroccino.
-
Pour cold foam over Pumpkin spice cake coffee.
-
Top with Ground All Spice.
PUMPKIN SPICE CAPPUCCINO
What you need
Ingredients
| 5ml | Gingerbread syrup |
| 50ml | Milk |
| 1 capsule | Original Pumpkin Spice Cake coffee |
| 1 pinch | Cinnamon or Pumpkin Spice Powder |
Materials
| View cappuccino glass | |
| Aeroccino 3 | |
| Nespresso machine | |
How to make
-
Add Gingerbread syrup into the glass
-
Then, extract Original Pumpkin Spice Cake
-
Add milk into Aeroccino 3 to make milk froth and pour over the coffee
-
Sprinkle cinnamon or pumpkin spice powder on top
PUMPKIN SPICE CAKE VIENNOIS
What you need
Ingredients
| 1 capsule | Vertuo Pumpkin Spice Cake coffee |
| 60 ml | Milk |
| 15 g | Maple syrup |
| 10 g | Pumpkin seeds |
| 1 pinch | Pumpkin spice powder |
Materials
| Vertuo Coffee mug | |
| Aeroccino 3 | |
| Nespresso coffee machine |
How to make
-
Pour milk into the Aeroccino and froth it cold.
-
Brew a Pumpkin Spice Cake capsule directly into the Vertuo Coffee Mug.
-
Pour milk foam from the Aeroccino directly into the mug.
-
Garnish with PUMPKIN SPICE POWDER, some pumpkin seeds and maple syrup.
PEPPERMINT MOCHA
What you need
Ingredients
| 1 capsule | Vertuo Peppermint Pinwheel coffee |
| 80ml | Milk |
| 2 squares | Milk chocolate |
| 1 stick | Peppermint candy |
| 1 scoop | Whipped cream |
Materials
| Vertuo mug | |
| Nespresso coffee machine | |
| Aeroccino 3 |
How to make
-
Brew the Peppermint Pinwheel capsule into the Vertuo Large cup.
-
Froth 80 ml of milk using the Aeroccino frother.
-
Pour the frothed milk over the coffee, layer with the whipped cream and top with crushed peppermint candies.
PEPPERMINT PINWHEEL VIENNOIS
What you need
Ingredients
| 60ml | 0% fat milk |
| 3ml | Chocolate sauce |
| 1 square | Dark chocolate |
| 3 leaves | Mint |
| 1 capsule | Vertuo Peppermint Pinwheel coffee |
Materials
| Spoon | |
| Vertuo mug | |
| Aeroccino 3 | |
| Nespresso coffee machine |
How to make
-
Pour the milk into your Nespresso Aeroccino milk frother. Press the start button for 2 seconds for cold milk froth.
-
Brew a Peppermint Pinwheel capsule into a Vertuo mug.
-
Use a spoon to place the cold milk foam on the coffee.
-
Garnish with mint leaves and the dark chocolate square, then drizzle chocolate sauce on top.
GINGERBREAD VIENNOIS
What you need
Ingredients
| 90 ml | Whipped cream |
| 10 g | Gingerbread |
| 5 ml | Honey |
| 1 capsule | Gingerbread Coffee |
Materials
| Vertuo Coffee Mug | |
| Cream Whipper Siphon | |
| Nespresso coffee machine |
How to make
-
Brew a Gingerbread capsule 230ml directly into the Vertuo coffee mug
-
Add the whipped cream on top of the coffee
-
Garnish with some gingerbread cubes and honey over it
Coffee recipes for your happy ME Moments
STRAWBERRY CREAM DREAM
Cooking time Recipe difficulty
NGOR MOJITO LIME ESPRESSO
Cooking time Recipe difficulty
GOLDEN SWEET LOD CHONG
Cooking time Recipe difficulty
ICED CEREAL COLD LATTE
Cooking time Recipe difficulty
ICED PISTACHIO NITRO DELIGHT
Cooking time Recipe difficulty
ICED LAVA COFFEE WHIP
Cooking time Recipe difficulty
ICED INTENSO HONEY ROSE FIZZ
Cooking time Recipe difficulty
ICED BLUEBERRY BLISS MACCHIATO
Cooking time Recipe difficulty
CRUNCHY BANANA MINT CAPPUCCINO
Cooking time Recipe difficulty
STRAWBERRY CREAM DREAM
What you need
Ingredients
| 1 capsule | Scuro |
| 60ml | Milk |
| 15ml | Strawberry Syrup |
| Ice Cubes | |
| Whipped Cream | |
| Garnish Flower | |
Materials
| Nespresso Machine | |
| Barista Recipe Glass | |
| Barista Recipe Maker | |
How to make this recipe
-
Extract 80ml of Scuro into the glass
-
Add ice cubes and form whipping cream.
-
Add Strawberry Syrup and milk into the barista device, select "cafe veinous".
-
Pour into the glass and form whipping cream.
-
Put flower on top.
NGOR MOJITO LIME ESPRESSO
What you need
Ingredients
| 1 capsule | Costa Rica |
| 20ml | Canned Rambutan Water |
| 10ml | Lime Juice |
| 10ml | Mojito Syrup |
| Ice Cubes | |
| Rosemary Leaves | |
Materials
| View Recipe Glass | |
| Nespresso Machine | |
| Barista Recipe Maker | |
How to make this recipe
-
Mix rambutan water, lime juice, and mojito syrup together and stir until combined into the glass.
-
Press Costa Rica as 80ml into Barista Maker. Add ice and select espresso on ice mode.
-
Decorate with rambutan flesh and rosemary leaves on top.
GOLDEN SWEET LOD CHONG
What you need
Ingredients
| 1 capsule | Stockholm |
| 60ml | Coconut Milk |
| 20ml | Condensed Milk |
| Ice Cubes | |
| Edible gold for decoration | |
Materials
| Nespresso Machine | |
| Barista Recipe Maker | |
| Reveal Cold Glass |
How to make this recipe
-
Pour coconut milk 60 ml into a glass, followed by 4-5 ice cubes.
-
Extract Stockholm 40 ml into Barista machine, mix with condensed milk 20 mL and 2-3 ice cubes, then select Café Viennois menu.
-
Pour into prepared glass and finish by decorating with edible gold leaf on top of the coffee.
ICED CEREAL COLD LATTE
What you need
Ingredients
| 1 capsule | Napoli |
| 5ml | Caramel Syrup |
| 80ml | Cold Milk |
| 2 spoons | Cereal |
| 1 | Ice Cube |
Materials
| Nespress Machine | |
| Reveal Cold Glass | |
| Barista Recipe Maker | |
How to make
-
Place ice cubes in your Reveal Cold glass.
-
Pour in 5 ml of caramel syrup and 80 mL of cold milk.
-
Place ice cubes directly into Barista device, extract 1 Napoli capsule over, select "cafe veinous".
-
Pour the prepared mixture into the glass and top with cereal.
ICED PISTACHIO NITRO DELIGHT
What you need
Ingredients
| 1 capsule | Volluto |
| 20 ml | Condensed Milk |
| 60ml | Pistachio Milk |
| Ice Cubes | |
| 1 teaspoon | Ground Mixed Nuts (Pistachio, Almonds, Cashews, Macademias) |
Materials
| Barista Recipe Small Glass | |
| Barista Recipe Maker | |
| Nespresso Machine |
How to make
-
Pour 20 mL of condensed milk and 60 ml of pistachio milk into the glass.
-
Stir vigorously until fully combined.
-
Extract 40 ml of Volluto into your Barista device, add ice cube, and select the "Iced Nitro" mode.
-
Add ice cubes and pour the iced nitro coffee into the glass.
-
Top with the ground mixed nuts.
ICED LAVA COFFEE WHIP
What you need
Ingredients
| 1 capsule | Colombia |
| 40ml | Pomegranate Juice |
| 50ml | Schweppes Raspberry Soda |
| 2-3 teaspoons | Strawberry Jam |
| 1-2 teaspoons | Strawberry Syrup |
| Chocolate whipped cream | |
| Ice Cubes | |
Materials
| View Recipe Glass | |
| Nespresso Machine |
How to make
-
Place 2-3 teaspoons of strawberry jam to the glass and add ice cubes.
-
Add 40 ml of pomegranate juice and 50 mL of sparkling raspberry.
-
Extract 40 ml of Colombia.
-
Shake chocolate whipped cream and form it on top.
-
Drizzle 1-2 teaspoons of strawberry syrup over the whipped cream.
ICED INTENSO HONEY ROSE FIZZ
What you need
Ingredients
| 1 capsule | Intenso |
| 10ml | Doi Kham Honey Lemonade |
| 40ml | Rose Water |
| 60ml | Soda |
| 5ml | Lemon Juice |
| Ice Cubes | |
| honeycomb and Salt for Decoration | |
Materials
| Reveal Cold Brew | |
| Nespresso Machine | |
How to make
-
Pour 10 ml of honey lemonade and 5 ml of lemon juice into the glass. Stir!
-
Add ice cubes, 60 ml of soda, and 40 ml of rose water.
-
Put ice cubes and extract 80 ml of Intenso into barista.
-
Also add 15 ml of honey lemonade, then select espresso on ice.
-
Carefully pour the mixture into the glass.
-
Sprinkle the salt and honeycomb on top with a spoon.
ICED BLUEBERRY BLISS MACCHIATO
What you need
Ingredients
| 1 capsule | Altissio |
| 10ml | Curacao Blue Syrup |
| 20ml | Prune Juice |
| 100ml | Schweppes Blueberry Lemon Soda |
| Ice Cubes | |
Materials
| Barista Recipe Small Glass | |
| Barista Recipe Maker | |
| Nespresso Machine | |
How to make
-
Add 10 ml of syrup into the glass and add ice cubes.
-
Pour 100 ml of Schweppes Blueberry Lemon Soda.
-
Extract 1 capsule of Altissio into barista device with ice cubes and prune juice.
-
Select Espresso on Ice Macchiato and pour over the glass.
-
Sprinkle boba and edible flowers for decoration.
CRUNCHY BANANA MINT CAPPUCCINO
What you need
Ingredients
| 1 capsule | Caramello |
| 5ml | Yellow Banana Syrup |
| 10ml | Green Mint Syrup |
| 120ml | Milk |
| Crushed Dried Banana Chips | |
Materials
| Nespresso Machine | |
| Barista Recipe Small Glass | |
| Barista Recipe Maker |
How to make
-
Pour 120 ml of milk into the barista jug.
-
Add 5 ml of banana syrup to the barista jug.
-
Press the Cappuccino menu on the barista machine to prepare milk foam.
-
Pour mint syrup into a Vertuo Gran Lungo cup.
-
Pour the frothed milk into the prepared cup.
-
Extract Caramello as Espresso on top.
-
Sprinkle crushed dried banana chips for decoration
A range of blends expertly crafted for the marriage with milk
Nespresso developed three blends specifically for you to enjoy with milk and effortlessly recreate your favorite coffee recipes at home.
MAPLE PECAN BLISS
Cooking time 3 mins Recipe difficulty Easy
ICED MAPLE PECAN OAT LATTE
Cooking time 3 mins Recipe difficulty Easy
PINE NUTS HONEY LATTE
Cooking time 2 mins Recipe difficulty Easy
ALMOND REVERSO
Cooking time 2 mins Recipe difficulty Easy
CHESTNUT COCO LATTE
Cooking time 2 mins Recipe difficulty Easy
SOY TONGKA CAPPUCCINO
Cooking time 2 mins Recipe difficulty Easy
SOY TUMERIC CAPPUCCINO
Cooking time 2 mins Recipe difficulty Easy
MAPLE PECAN BLISS
What you need
Ingredients
| 1 capsule | Barista Creations Maple Pecan |
| 10ml | Maple Syrup |
| 60ml | Cream |
| 1 | Ice Cube |
| 1 pinch | Cinnamon Powder |
| Edible Flowers for garnish (optional) | |
Materials
| Vertuo Mug | |
| Barista Shaker | |
| Nespresso coffee machine |
How to make
-
Into your Vertuo Mug, pour 10ml of maple syrup and then extract 1 capsule of Barista Creations Maple Pecan coffee (230ml).
-
Stir well, until the height and amount of the crema is reduced.
-
Into a shaker pour 60ml of 35% cream, add 1 ice cube, close the lid and shake vigorously for 10 seconds.
-
Pour the shaken cream gently over the hot coffee.
-
Sprinkle cinnamon powder on the cream to top it off, garnish with edible flowers and enjoy!
ICED MAPLE PECAN OAT LATTE
What you need
Ingredients
| 1 capsule | Barista Creations Maple Pecan |
| 15ml | Maple Syrup |
| 220ml | Barista Oat Milk |
| 8 | Ice Cubes |
| 2 | Pecan Nuts |
Materials
| Vertuo Alto Mug | |
| Nespresso coffee machine | |
| Aeroccino 3 |
How to make
-
Into a jug, extract 80ml of Barista Creations Maple Pecan using ‘Coffee Creations’ mode on your Vertuo Next or Vertuo Pop (double-click on the coffee button, the color will change to turquoise, and extraction will start).
-
Into your Vertuo Alto Mug, place 8 ice cubes (240g), add 10ml of maple syrup, then 120ml of Barista Oat Milk.
-
Pour 100ml of Barista Oat Milk in the Aeroccino and press the button for Cold Foam Mode.
-
First pour the foam into the mug and then gently pour the coffee over it.
-
Top it off with a few crushed pecans and a drizzle of maple syrup.
PINE NUTS HONEY LATTE
What you need
Ingredients
| 1 capsule | Bianco Doppio for milk |
| 250ml | Milk |
| 20ml | Honey |
| 5g | Pine Nuts |
Materials
| Vertuo Alto Mug | |
| Aeroccino 3 | |
| Nespresso coffee machine |
How to make
-
Pour 250 ml of 1.5% fat cold milk directly into the Nespresso Aeroccino device.
-
Close the lid, press briefly the Cappuccino button for froth milk preparation.
-
Add 20 gr of honey in the bottom of the Alto Mug and pour the foam milk over it.
-
Brew a Bianco Doppio for milk capsule 80 ml directly into the Alto mug.
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Garnish with fresh pine nuts and honey on top.
ALMOND REVERSO
What you need
Ingredients
| 1 capsule | Bianco Forte for milk |
| 50ml | Milk |
| 20ml | Vanilla Syrup |
| 10g | Shaved Almond |
Materials
| Vertuo Coffee Mug | |
| Nespresso coffee machine |
How to make
-
Add 20 ml of vanilla syrup in the Vertuo Mug.
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Pour 50 ml of 1.5% fat milk at room temperature (or cold) in the mug.
-
Brew a Bianco Forte for milk capsule 230 ml directly into the coffee mug.
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Garnish with shaved almond on top.
CHESTNUT COCO LATTE
What you need
Ingredients
| 1 capsule | Bianco Piccolo for milk |
| 200ml | Milk |
| 20g | Chestnut Cream |
| 5g | Shaved Dried Coconut |
Materials
| Vertuo Coffee Mug | |
| Aeroccino3 | |
| Nespresso machine | |
How to make
-
Pour 200 ml of 1.5% fat cold milk directly into the Nespresso Aeroccino device (up to lowest level).
-
Close the lid, press briefly the Latte Macchiato button for froth milk preparation.
-
Add 20 gr of Chestnut cream in the bottom of the Vertuo Coffee Mug.
-
Pour the foam milk over the chestnut cream.
-
Brew a Bianco Piccolo for milk capsule 40 ml directly into the Vertuo coffee mug.
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Garnish with shaved dried coconut on top.
SOY TONGKA CAPPUCCINO
What you need
Ingredients
| 1 capsule | Bianco Doppio for milk |
| 200ml | Soy Plant-based Barista |
| 10g | Caramel Sauce |
| 1g | Grated Tonka Bean |
Materials
| Barista Cappuccino Large Cup | |
| Nespresso machine | |
| Aeroccino3 |
How to make
-
Pour 200 ml of cold soy plant-based barista directly into the Nespresso Aeroccino device.
-
Close the lid, press briefly the Cappuccino button for froth milk preparation.
-
Add 10 gr of Caramel sauce in the bottom of the Barista large cup.
-
Brew a Bianco Doppio for milk capsule 80 ml directly into the barista cup.
-
Pour the hot foam directly on top of the coffee.
-
Garnish with caramel sauce and grated tonka bean on top.
SOY TUMERIC CAPPUCCINO
What you need
Ingredients
| 1 capsule | Bianco Piccolo for milk |
| 150ml | Soy Plant-based Barista |
| 10g | Agave Syrup |
| 3g | Curcuma Powder |
| 5g | Cinnamon Powder |
Materials
| Barista Cappuccino Medium Cup | |
| Aeroccino3 | |
| Nespresso coffee machine |
How to make
-
Pour 150 ml of cold soy plant-based barista directly into the Nespresso Aeroccino device, add 3gr of curcuma powder.
-
Close the lid, press briefly the Cappuccino button for froth milk preparation.
-
Add 10 gr of agave syrup in the Barista medium cup.
-
Brew a Bianco Piccolo for milk capsule 40 ml directly into the barista cup.
-
Pour the hot foam directly on top of the coffee.
-
Garnish with agave syrup and cinnamon on top.
Barista Creations recipes
Enjoy bringing your creations to life with our recipes - specially tailored for Barista Creations flavoured blends. And get ready for a break from the everyday.
SWEET VANILLIA CARDAMOM & THYME
Cooking time 2 min Recipe difficulty EASY
GOLDEN CARAMEL TOFFEE REVERSO
Cooking time 2 min Recipe difficulty EASY
RICH CHOCOLATE PEAR & ALMOND VIENNOIS
Cooking time 3 min Recipe difficulty EASY
ROASTED HAZELNUT HONEY & OAT REVERSO
Cooking time 3 min Recipe difficulty EASY
VANIGLIA PUMPKIN AFFOGATTO
Cooking time 2 min Recipe difficulty EASY
CARAMELLO APPLE BRÛLÉE CAPPUCCINO
Cooking time 4 min Recipe difficulty EASY
CIOCCOLATINO ORANGE VIENNOIS
Cooking time 2 min Recipe difficulty EASY
NOCCIOLA LEMON & AGAVE CAPPUCCINO
Cooking time 3 min Recipe difficulty EASY
SWEET VANILLIA CARDAMOM & THYME
What you need
Ingredients
| 230 ml | Barista Creations Flavoured Sweet Vanilla |
| 90 g | Whipped Cream |
| 60 g | Vanilla Ice Cream |
| 5 g | Cardamom Seeds |
| 10 g | Thyme |
Materials
| Reveal Ice Glass |
How to make this recipe
-
In a Reveal Ice glass add 2 scoops of vanilla ice cream.
-
Brew 230ml of BC Flavoured Sweet Vanilla in the glass.
-
Add whipped cream on top of the coffee.
-
Garnish with cardamom seeds and a fresh branch of thyme.
GOLDEN CARAMEL TOFFEE REVERSO
What you need
Ingredients
| 230 ml | Barista Creations Flavoured Golden Caramel |
| 50 ml | Milk 1.5% |
| 15 g | Dulce de Leche |
| 5 g | Caramel Fudge |
| 20 g | Fresh Rosemary Branch |
Materials
| Vertuo Mug | |
| Wooden Chopstick |
How to make this recipe
-
On the bottom of the Vertuo mug add dulce de leche, then pour the cold milk.
-
Place the rosemary branch directly in the mug.
-
Brew 230ml of BC Flavoured Golden Caramel in the mug.
-
Garnish with caramel fudge in a chopstick.
RICH CHOCOLATE PEAR & ALMOND VIENNOIS
What you need
Ingredients
| 230 ml | Barista Creations Flavoured Rich Chocolate |
| 100 ml | Milk 1.5% |
| 15 g | Chocolate Sauce |
| 5 g | Shaved Almonds |
| 25 g | Pear in syrup |
Materials
| Vertuo Mug | |
| Barista Device | |
| Wooden Chopstick |
How to make this recipe
-
Pour cold milk directly into the Barista device (up to lowest level). Close the lid, select cappuccino recipe on the device and press the start button.
-
Brew 230ml of BC Flavoured Rich Chocolate in the mug.
-
With the barista device spoon, add some hot foam on top of the coffee.
-
Garnish with a pear in syrup in a chopstick. Add shaved almond and cover with chocolate sauce on top.
ROASTED HAZELNUT HONEY & OAT REVERSO
What you need
Ingredients
| 230 ml | Barista Creations Flavoured Roasted Hazlenut |
| 50 ml | Oat Plant-based beverage |
| 15 g | Honey |
| 5 g | Crushed Hazelnuts |
Materials
| Vertuo Mug | |
| Shallow dish |
How to make
-
Place crushed hazelnuts in a shallow dish; spread the honey on the edge of the mug. Dip rim of mug into hazelnut, shaking off excess.
-
On the bottom of the Vertuo mug pour honey, then pour the cold plant-based oat beverage.
-
Brew 230ml of BC Flavoured Roasted Hazelnut directly on the mug.
VANIGLIA PUMPKIN AFFOGATTO
What you need
Ingredients
| 110 ml | Barista Creations Flavoured Vaniglia |
| 100 ml | Milk 1.5% |
| 100 g | Vanilla Ice Cream |
| 5 g | Pumpkin Seeds |
| 5 g | Pumpkin Seed Oil |
Materials
| Reveal Ice Glass | |
| Barista Device | |
| Ice-cream spoon |
How to make
-
Pour cold milk directly into the Barista device (up to lowest level). Close the lid, select viennois recipe on the device and press the start button.
-
Into the Reveal Ice glass add 1 scoop of vanilla ice cream.
-
Brew 110ml of BC Flavoured Vaniglia on top.
-
Pour the cold foam directly on top of the coffee.
-
Garnish with pumpkin seeds on top and seed oil.
CARAMELLO APPLE BRÛLÉE CAPPUCCINO
What you need
Ingredients
| 40 ml | Barista Creations Flavoured Caramello |
| 100 ml | Milk 1.5% |
| 5 g | Caramel Sauce |
| 2 g | Brown Sugar |
| 40 g | Fresh Apple |
Materials
| Small Barista Cup | |
| Barista Device | |
| Burner |
How to make
-
Pour cold milk directly into the Barista device (up to lowest level). Close the lid, select cappuccino recipe on the device and press the start button.
-
Add caramel sauce on the bottom of a barista small cup.
-
Brew 40ml of BC Flavoured Caramello on top.
-
With the barista device spoon, add the hot milk foam on the coffee.
-
Garnish with brown sugar over it. With a burner caramelized the sugar on top.
-
Add freshly sliced apple over the foam.
CIOCCOLATINO ORANGE VIENNOIS
What you need
Ingredients
| 110 ml | Barista Creations Flavoured Cioccolatino |
| 60 g | Whipped Cream |
| 5 g | Fresh Orange Zest |
| 5 g | Chocolate Sauce |
Materials
| Grand Lungo Origins Cup |
How to make
-
Brew a BC Flavoured Cioccolatino directly into the Grand Lungo Origins cup.
-
Add whipped cream on top of the coffee.
-
Grate fresh orange zest and garnish on top of the whipped cream.
NOCCIOLA LEMON & AGAVE CAPPUCCINO
What you need
Ingredients
| 40 ml | Flavoured Nocciola |
| 100 ml | Milk 1.5% |
| 10 g | Agave Syrup |
| 5 g | Fresh Lemon Zest |
| 5 g | Hazelnut Powder |
Materials
| Small Barista Cup | |
| Barista Device |
How to make
-
Pour cold milk directly into the Barista device (up to lowest level). Close the lid, select cappuccino recipe on the device and press the start button.
-
Add agave syrup on the bottom of a barista small cup.
-
Brew 40ml of BC Flavoured Nocciola on top.
-
Pour the hot foam directly on the coffee.
-
Grate lemon zest and garnish on top.
