www.womanthismonth.com 57 July 2014 Spiced latte The daring combination of cinnamon syrup and a pinch of cumin bring surprisingly spicy elements to this milk-based recipe. Ingredients: 1 capsule Nespresso Grand Cru Dulsão do Brasil or Grand Cru Linizio Lungo 150ml cinnamon syrup 100ml milk 5g chocolate powder pinch cumin powder Equipment: 1 tall recipe glass (350 ml) 1 aeroccino/steam nozzle Preparation: • Heat the milk. Mix in the chocolate and cumin powder. Pour the syrup into a latte macchiato glass. • Prepare some milk froth using the steam nozzle of your machine or the aeroccino. Pour hot milk into the glass and mix with the syrup. • Top the mixture with frothed milk. Prepare an espresso and add it slowly to the mixture in the glass. • Sprinkle the froth with cumin powder. Coffee Pistachio semi-freddo drink A combination of sweetened whipped cream and pistachio ice cream to which a Ristretto Grand Cru is poured over. This is a cardamomtopped delight. Ingredients: 4 capsules Nespresso Ristretto (4 x 25 ml) 250g pistachio ice cream, taken out of the freezer 15 minutes beforehand 60g toasted pistachios 100g whipped cream 3 pinches cardamom to taste sugar syrup or white sugar Equipment: 4 espresso cups (4 x 60ml) 1 blender Preparation: • Mix the whipped cream with the sugar (or sugar syrup) and the cardamom. • In a large bowl, mix the flavoured cream carefully into the softened ice cream with the toasted pistachios. • Add one tablespoon of whipped cream into four individual glasses. Top it with the ice cream mixture. • Just before serving, pour a Ristretto Grand Cru over each dish. • Garnish with the remaining whipped cream and a pinch of cardamom. Aniseed flavoured iced coffee with mint A refreshing coffee experience flavoured with aniseed and served on ice and garnished with a sprig of fresh mint and a piece of liquorice. Ingredients: For two servings 6 capsules Nespresso Grand Cru Cosi, Capriccio or Decaffeinato (240 ml or six 40 ml espresso cups) 1 tspn ground aniseed 1 tbspn honey 7 fresh mint leaves ice cubes Equipment: 2 glasses (150 ml) 1 glass jug Preparation: • Pour the coffee into a cold glass jug with the ground aniseed and honey. Leave to develop for 10 minutes, preferably placing the jug in an ice bucket to cool the mixture. • Serve in small iced glasses topped with fresh mint, half a stick of liquorice and ice cubes.
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