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
- The day before, infuse whole milk with vanilla for 20 minutes in a saucepan (without heating).
- 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.
- Stir a quarter of the vanilla whole milk into the egg custard, mix and pour into the vanilla milk in the saucepan.
- 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).
- 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
- Pour the sugar into a saucepan.
- Melt over low heat until caramel forms.
- When the caramel is ready, gradually pour the coffee slowly, while stirring attention to the burning projections. Be careful.
- 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.
