2 Nespresso Recipes for Fall
While I do love Summer, Fall is where I feel alive. The slight chill in the air, the lust worthy fall fashion, delicious recipes like pies and soups and of course, cozy weekends at home with loved ones is what I live for!
With that being said, even though it has been a rather warm September so far, my heart is already in Fall, and thanks to Nespresso and their latest Limited Edition BARISTA Collection, I have been indulging in some Fall-inspired recipes already.
Available in both the VertuoLine and OriginalLine, the BARISTA Collection includes three capsule flavours, which range from low to high intensity:
- Chiaro: Intensity 5
- Scuro: Intensity 7
- Corto (only available in OriginalLine): Intensity 11
After testing out the collection with the fiancé, I’ve come to really fall in love with this collection and especially the Chiaro capsule, which features a sweet and smooth creamy taste. While I love a little milk or froth in my coffee, the fiancé loves it black and yet we were quick to agree on how great it tastes which is why I was inspired to create a few recipes that are not only perfect for fall, but incorporate the BARISTA collection perfectly!
Traditional Irish Coffee
- 1/2 cup cold whipping cream
- 2 tablespoons dark brown sugar
- 10 ounces freshly brewed ‘Chiaro’ Nespresso
- 3 ounces Irish whiskey
In the bowl of an electric mixer add cold whipping cream and beat until very soft peaks have formed. The whipped cream should be thickened but still light and spoonable. Set aside once ready.
Set out 2 traditional Irish coffee mugs (or 2 coffee cups) and add 1 tablespoon dark brown sugar into each cup.
Pour 5 ounces hot coffee into each glass and stir to help dissolve the brown sugar.
Pour in 1-1/2 ounce Irish whiskey into each glass then carefully spoon whipped cream onto the top of the coffee.
Cinnamon Streusel Coffee Cake
I always find it funny that coffee cake doesn’t actually include coffee in it, so I thought that I would take the opportunity to include a little Nespresso in this recipe!
- 1¾ cups of all-purpose flour
- 1 cup packed light-brown sugar
- 1 1/4 teaspoons ground cinnamon
- Coarse salt
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1 1/2 cups coarsely chopped toasted pecans
- 1 stick unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- Coarse salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1 cup confectioners’ sugar
- 1 tablespoon whole milk
- 1 tablespoon Nespresso freshly brewed ‘Chiaro’ (wait to cool before use)
Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.
Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
Make the glaze: Mix together confectioners’ sugar, milk and Nespresso ‘Chiaro’. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.