Our homemade iced coffee recipes

Do you also want to go-to iced coffee? That’s good! Perfect for drinking during the summer, iced coffee is on the rise … So to vary the pleasures and enjoy the daily, here are our recipe suggestions, prepared with the two very last Nespresso coffees limited edition, designed for ice-cold consumption: Vertuo Long Black Over Ice, to be paired with sparkling water, and Vertuo Flat White Over Ice, to mix with milk. For a well-struck summer! ‘

The Flat White Over Ice

You need :

90 ml of milk

4 ice cubes

1 Nespresso Vertuo Flat White Over Ice coffee (80 ml)

A little caramel syrup

In a shaker, pour Flat White Over Ice coffee.

Add the ice cubes, the milk, the caramel syrup and shake vigorously until you have a nice foam on the surface. Serve and consume without delay.

Iced Coffee Cocktail: The Long Black Over Ice

You need :

4 ice cubes

1 Vertuo Long coffee Black Over Ice Nespresso

12 cl sparkling water

A dash of coconut syrup

In a shaker, pour the Long Black Over Ice coffee (80 ml).

Add the ice cubes, the sparkling water, the coconut syrup and shake vigorously until you have a nice foam on the surface. Serve and consume immediately.

Mint Mint-choco

You need :

240 ml of milk

1 Nespresso Vertuo Flat White Over Ice coffee (80 ml)

2 tbsp. coffee mint syrup

1 tbsp. chocolate syrup

Half fill a 350 ml glass with ice. Add milk, mint syrup, chocolate syrup and Flat White Over Ice coffee. Stir well, serve and consume immediately.

Matcha iced coffee

You need :

180 ml of milk

1 Nespresso Vertuo Flat White Over Ice coffee (80 ml)

3 tbsp. vanilla custard cream

2 tbsp. coffee green tea matcha powder

Half fill a 350 ml glass with ice. In another glass, of the same size, add the milk, Flat White Over Ice coffee, vanilla custard, and matcha tea. Whisk for 1 min with a fork. Pour into the glass filled with ice. Serve and consume immediately.

Vanilla ice cream with coffee syrup

For 1 liter of ice cream :

800 ml whole or semi-skimmed milk

200 ml whole cream with 30% fat

1 to 2 vanilla pods

8 egg yolks

150 g to 200 g of sugar

1. The day before, infuse whole milk with vanilla for 20 minutes in a saucepan (without heating).
2. In a tall bowl, beat the yolks until you get a brighter, brighter color at medium speed for 1 minute, continue beating while gradually adding sugar and beat again for about 1 minute you will get an egg cream lightly bleached and brilliant.
3. Stir a quarter of the vanilla whole milk into the egg custard, mix and pour into the vanilla milk in the saucepan.
4. Heat slowly over low heat and cook for 5 to 10 minutes until thickened (stir constantly with a wooden spoon while stirring eight times before and over low heat). Egg yolks may curdle while cooking too fast and too hard).
5. Pour the cream into a bowl and refrigerate for 3 hours overnight, then pour into the ice cream maker for 30 minutes. Pour the ice cream in an airtight box, in several layers, and between each layer add a fillet of coffee syrup (recipe below).

For coffee syrup

120 ml of “Long Black Over Ice” coffee or a strong coffee

150 g of sugar

1. Pour the sugar into a saucepan.
2. Melt over low heat until caramel forms.
3. When the caramel is ready, gradually pour the coffee slowly, while stirring attention to the burning projections. Be careful.
4. Bring to the boil for about 30 seconds to form a syrup. Stop cooking, cool and pour into a small bottle. The syrup keeps several months cool.