3 Pretty Nespresso Coffee Recipes To Try Now
I have been so freaking excited for this months Nespresso post and that’s because I didn’t do it alone. My blogger gal pals, Natalie of My Little Secrets, and Esther of This Wild Heart and I joined forces to create some delicious Nespresso-infused recipes that are equally pretty and oh-so Instagrammable!
It was such a fun project to work on with these inspiring ladies. It was a beautiful Saturday morning filled with the limited edition Nespresso on Ice, and some sweet additions and then once mixed with some laughter, our creative juices flowing and everything girly, it made for one fun gathering. The best part is that this time, we had the opportunity to put our creative minds together and create some recipes that we all truly enjoyed making and digging into after.
So let’s jump in to these fabulous recipes, shall we?
The first recipe that we put together was this yummy Iced Rose Coffee. I mean first let me mention, how cute, right?!
While I may have put together some delicious Nespresso recipes here on the blog, this rose-infused coffee is definitely a favourite and was equally pretty as it was tasty. Combining the Leggero on Ice and rosewater created a refereshing taste and the dried rose petals were the perfect touch!
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!
The next recipe was one that we were all really excited to indulge in after the photos were complete. While this cupcake recipe is super simple to create, it is so incredibly tasty and well, the rose piping is just too pretty! I have made these rose cupcakes for friends and family before and frankly, they are such a hit, so for this occasion, I knew that it was so appropriate. I’m just so happy that Natalie & Esther got a little lesson on how to pipe these babies!
Infused with Leggero On Ice, we enjoyed both the cupcake itself as well as the icing which both included Nespresso and the result was the perfect chocolate-y coffee taste!
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 Nespresso 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 Nespresso 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.
The last and final recipe was so fun to create! We were inspired by the coffee cones we were seeing at some cafes (and of course on Pinterest), so it was the perfect time to recreate this cute treat. Natalie had a great idea of filling the cones with melted chocolate and popping them into the freezer to prevent the coffee from spilling. The chocolate was also a plus as it melted while you sip away and the cone was a delicious treat in between.
While we would have loved to add some latte art to these coffee cones, the aeroccino machine from Nespresso helped create the perfect cloudy froth.
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!
I hope you all loved the recipe we created for Nespresso this month. I absolutely loved working with my gals, Natalie and Esther on this post, and who knows; maybe we’ll do it again!
Thank you Nespresso for sponsoring this post. All opinions are my own!