Just how many ways can you enjoy coffee? Lots!
Last weekend, I hosted my two fellow Nespresso babes, Dani from Girls of TO and Esther of This Wild Heart for a fun (and coffee) filled afternoon at my home! I adore these two ladies, they often fuel my inspiration and I am so thrilled to collaborate with them on this month’s post. The three of us have been concocting all sorts of delicious Nespresso recipes via our respective blogs, but we really wanted to push the envelope this month and decided to join forces and see just how creative we can get! As we near the end of Summer, we wanted to center our recipes one last time on the limited release of Nespresso On Ice.
I’m so excited to show you three delicious and sweet (literally) ways to enjoy this release both in a drink form and as a dessert (and even a hybrid of both!)
Coffee when infused with natural earthy or floral flavours can really deliver an unexpected and intriguing taste. We decided to try our hand at this recipe that incorporates the romantic scent of roses (and rosewater). Not only is this Iced Rose Coffee beautifully garnished but also refreshing yet delicate. I prefer the recipe with Leggero on Ice, as it allows the rose aroma shine.
ICED ROSE COFFEE
Ingredients (serves 3)
- 2 tablespoons dried rose petals (set aside some for garnish)
- 1 – 1 1/2 cups dairy of your choice (whole milk, half and half, or you can even try coconut milk)
- 2-4 tablespoons sugar
- splash of rose water
- 5 capsules of Nespresso Leggero on Ice
- 9 large ice cubes
- Start by making the creamer. In a small pot, combine dried rose petals, dairy, sugar and rose water and bring liquid to boil.
- Simmer liquid for 15 minutes and take if off the heat.
- Once the liquid is cool enough to handle, pour liquid through a strainer and set aside in a glass container and store it in the fridge.
- While creamer is cooling, brew Nespresso Leggero and set aside in a container
- Place 3 large ice cubes in 3 glasses.
- Pour coffee over ice, about one half full
- Add creamer as you wish
- Garnish with extra dried rose petals and ENJOY!
I’ve admired Dani’s rose piping skills for quite some time and have been looking for an excuse to have her show me how it’s done! We adapted Dani’s chocolate cupcake recipe by adding splashes of Nespresso Leggero to the frosting, and oh my! I may or may not ate spoonfuls of it while I was watching her flex her frosting-piping muscles.
Chocolate Coffee Cupcakes with Rose Piping
- 3/4 cup (95g) all-purpose flour (spoon & leveled
- 1/2 cup (42g) unsweetened natural cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (80ml) vegetable or canola oil
- 1 teaspoons pure vanilla extract
- 1 teaspoons Leggero on Ice
- 1/2 cup (120ml) buttermilk, at room temperature
- 1 1/2 C (3 sticks) Unsalted butter, cold.
- 5 C Powdered sugar
- 2 1/2 tsp Vanilla extract
- 2 tsp Leggero on Ice
- 2 tbsp Heavy whipping cream
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until combined.
- Pour the batter into the liners. Fill only halfway to avoid spilling over the sides. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.
- In a separate bowl, cut butter into pieces. Using the paddle attachment on your mixer, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter looks light in color.
- Add 2 C powdered sugar and mix on low speed until incorporated into butter.
- Add 2 tsp vanilla extract and Leggero on Ice and mix to combine.
- Add additional 2 C powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
- Add last 1 C powdered sugar along with 2 tbsp heavy whipping cream and 1/2 tsp vanilla extract . Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
- Before piping the cupcakes, place frosting in fridge to cool for stiffness. You can frost the cupcakes however you’d like, but I opted for this rose technique which is easier when the frosting is stiff. To complete the cupcake, open a Nespresso capsule and lightly dust the top of each cupcake.
Using a Large Rose Petals Icing Piping Nozzle, begin at the centre of the cupcake and make a cone shape with an open top. Continue creating each petal around the centre, working your way to the outer layer of the cupcake and piping longer petals until you reach the end.
I’ve seen a local barista create latte art using ice cream sugar cones before. And while I’ve yet to still acquire this envious skill, Dani, Esther and I decided to embark our own version of a chocolate dipped coffee ice cream cone. We pre-filled the cones with melted chocolate and let them freeze in order to create a protection layer to avoid coffee spilling out the bottom. It’s also deliciously wonderful because the chocolate starts to melt as you consume it.
Chocolate Filled Coffee Cones
- Ice Cream Sugar Cones
- 1 bar of chocolate (we used dark chocolate)
- a few capsules of Nespresso On Ice
- Milk Froth
- Melt chocolate either using a water bath or simply in the microwave in increments of 30 seconds stirring in between until full melted
- Spoon chocolate into the sugar cone and spread with a butter knife evenly along the inner edges
- Set in freezer and cool for one hour
- Brew coffee and set aside to cool
- Remove cones from freezer when ready to serve, make sure the chocolate is frozen
- Pour coffee into cones about 2/3 way
- Top with milk froth with a spoon and serve!
A special thanks to Dani and Esther for working with me on this!
Photo Credits: Esther of This Wild Heart