I love a little spice (or sometimes a lot!) in my food. I find spicy foods so warm and comforting. With the dreadful temperatures we’ve been experiencing this winter, all I can think about is snuggling up to a cozy, spicy bowl of stew or perhaps a hot spicy beverage such as this Chili Chocolate Latte for a change!
I’m so thrilled I’ll once again be partnering with Nespresso for another year to deliver the latest capsule launches and inventive ways to enjoy their coffees as part of the Nespresso Tastemaker Society!
In mid-January, Nespresso launched four limited edition coffees, Arabica Ethiopia Harrar and Robusta Uganda in Original and Vertuo. These new capsules were inspired by the fascinating stories on where coffee originated from, showcasing Ethiopia as the birthplace of Arabica coffee and Uganda, the said birthplace of Robusta coffee.
It’s not my usual preference to select a coffee with a high intensity level, but on my quest to indulge in a spicy, cozy, decadent treat, the Vertuo Robusta Uganda, with an intensity level of 10, seemed to be a great fit. This 100% Robusta coffee when combined with chili and chocolate, offers a delicious blast of flavors, and the natural cocoa notes from this coffee is exaggerated and amplified.
I love the versatility that Nespresso offers with more than 20 blends and four cup sizes, allowing me to find new ways to enjoy my cup of Nespresso! Over the past two years, I’ve created countless recipes – hot, iced, long, short, poured over ice-cream, or infused in food. And I’m excited to continue discovering new concoctions this year including this Chili Chocolate Latte recipe which was adapted from Nespresso.
This drink only requires a few minutes of prep time since the Nespresso machines are so easy to use! All you need to do is pop the capsule into the machine, push the brew button, and you’re minutes away from an escape to the origins of Africa during the frigid winter months!
Chili Chocolate LattePrint This
- Chocolate Syrup
- Dark Chocolate Squares (I used sea salt, but if you can find chili infused, even better)
- Chili Pepper (I always have a handy bag frozen
- Robusta Uganda Capsule
- Make some milk froth from the Aeroccino milk frother
- Set aside some froth as addition topping
- Add the syrup to the froth and stir gently. Since I didn’t have chili chocolate, I infused the chocolate syrup with some crushed chili and strained it.
- Pour an espresso
- Pour the froth in the glass
- Top with additional froth as you please
- Sprinkle some dark chocolate on the top
- Place a chili pepper on the top
Recipe was adapted from Nespresso.
In the past two years, I’ve had the privilege to sample Nespresso‘s array of Limited Edition coffees. Aside from the unique origins, stories, and tastes that each selection offers, I also thoroughly enjoy seeing the artistic designs on the capsules and capsule sleeves. For this collection, Nespresso partnered with London based illustrator, Mariana Rodrigues to bring the mythical coffees to life.
Many of you may not be aware, but Nespresso capsules of made of aluminum and it is 100% recyclable. Therefore, after you’ve had the chance to experience the coffee and enjoy the artistic design of the capsules, be sure to bring the capsules back to a nearby Nespresso boutique to be recycled.
I hope you enjoyed this quick and easy recipe! And if you ever have questions on what machine would be best fit for you or which capsules are suitable for specific recipes, I’m your gal! Feel free to contact me or leave me a comment any time!
Disclaimer: Thank you to Nespresso for sponsoring this post. All comments are my own. For a limited time only, Arabica Ethiopia Harrar and Robusta Uganda are available at Nespresso boutiques worldwide and online at www.nespresso.com.