Happy new year guys! I hope you all had a wonderful holiday season and ate lots of delicious things with your family and friends. For us in the southern hemisphere, we are just entering the warmest months of the year which is great for holidays, but not so much if you’re working through just like me! I’m always an early riser (and a bit of a night owl!) as you guys already know if you follow me on Instagram, I’m always storying my morning Nespresso long macchiato which I love enjoying at the beginning of my day. I usually have a second one later on in the day although I will admit sometimes it’s probably a little too warm for it! Which is why I’m so excited to be partnering with Nespresso again to bring you my favourite iced coffee recipes with a Summery, refreshing twist!
This first recipe features the brand new limited edition capsule ‘Leggero on Ice’ which has been specifically designed to be enjoyed on ice. The coffee itself has a smooth flavour with cereal notes which is perfect for my coconut iced coffee. It’s really easy to make in just four steps and uses common ingredients you’d have in your pantry already!
Nespresso have also released a second limited edition capsule, ‘Intenso on Ice’ which is also designed to be served over ice. Both are gorgeous and as a dedicated Nespresso drinker (since 2009 when I lugged my ‘Citiz & Milk’ home from Italy in my backpack because they hadn’t launched in Australia yet!) I can tell you that they are two of the most exciting capsules I’ve seen released in that time! Not only are they delicious, but they offer a simple and refreshing alternative to hot coffee during Summer, meaning no matter your coffee preference, Nespresso have got you sorted. And as always, the aluminium capsules are 100% recyclable (I take mine to my florist or simply post them back!) and the coffee is freshly roasted just prior to being sealed within the capsule, making for the perfect pour every time.
I think there’s a lot of misconception about having iced coffee, normally it’s reserved for special occasions being loaded with cream or ice cream, but I am here to tell you that there’s a simpler, lighter way to enjoy a cool, refreshing coffee this Summer. Served on lots of ice, with a dash of maple and topped off with a coconut milk and a sprinkle of coconut, it’s heaven on a hot Summer afternoon.
And because I can’t get enough coffee in my life (typical Melburnian!) I’ve created a second iced coffee recipe using one of the capsules that is available all year long, Envivo Lungo. Pour over coffee (lungo 120ml) on ice, splash a little vanilla essence in and top up with almond milk. Sprinkle some cinnamon over the top so you get a little taste with each mouthful and voila!
This post is in partnership with Nespresso, but as always, my opinions and thoughts are honest and my own.