Snowball Coffee

ORIGINAL


INGREDIENTS

- 1 Capsule Tropical Coconut Over Ice

- 120 ml milk or your preferred alternative

- 20ml Coconut Cream

- Desiccated coconut to garnish 

- 1 Coconut Truffle* to garnish

*Check for allergens

MATERIALS

Original Machine

Aeroccino 4 or Barista Device

Lungo Glass



LET'S MAKE IT

1. Pour milk into milk frother and froth using the ‘’Latte Macchiato’’ setting.

2. Add coconut cream into the lungo glass and brew coffee on top.

3. Pour the milk froth on top and sprinkle with desiccated coconut.

4. Garnish the glass with a coconut truffle.

5. Serve & enjoy!





ADD PRODUCTS BELOW

Whisky Essence

£0.63

Reveal Glasses

£34

Barista Shaker

£26

> See all Nespresso recipes

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!



ADD PRODUCTS BELOW

Stormio Boost

£0.76

Melozio Boost

£0.76

> See all Nespresso recipes