Ramadan Recipes from Nespresso

This Ramadan Nespresso is bringing you some delicious new recipe ideas.  Choose from Spiced Lattes, Mint & Aniseed Ice Coffee, or Coffee Pistachio Semi-Freddo.  These nutritious, tasty drinks are a great way to ensure you have plenty of energy throughout the month of Ramadan and will complement any meal or nighttime snack.

Spiced Latte:
Degree of difficulty: easy             Preparation Time: 10 min.
After Dinner & Gourmand

Ingredients:

•  1 capsule of Dulsão do Brasil or Linizio Lungo Grand Cru
•  15 cl of cinnamon syrup
•  1 dl of milk
•  1 portion chocolate powder (5gr)
•  A pinch of cumin powder

Material:

•  1 tall Recipe glass (350 ml)
•  1 Aeroccino / steam nozzle

Preparation:
Heat the milk and mix it with chocolate powder and a pinch of cumin powder. Pour the syrup into a Latte Macchiato glass and prepare milk froth using the steam nozzle of your machine or the Aeroccino. Pour the hot milk into the glass and mix it with syrup. Then, top the mixture with frothed milk. Prepare an espresso and add it slowly to the mixture in the glass. Finally sprinkle cumin powder on the froth.

Mint & Aniseed Ice Coffee
Degree of difficulty: easy          Preparation Time: 10 min.
                                              allow a further 10 minutes to chill the drink
Cocktail

Ingredients for 2 servings:

•  6 capsules of Cosi, Capriccio or Decaffeinato Grand Cru (240 ml/8 oz or the equivalent of six 40 ml/1.5 oz espresso cups)
•  1 small teaspoon of ground aniseed
•  1 tablespoon of honey
•  7 fresh mint leaves
•  Ice cubes

Material:

•  2 glasses (150 ml/5 oz)
•  1 glass jug

Preparation:
Pour coffee into a cold glass jug with ground aniseed and honey. Place the jug in an ice bucket to cool the mixture for 10 minutes. Serve in small iced glasses topped with fresh mint, half a stick of liquorice and a few ice cubes.

Coffee Pistachio Semi-Freddo
Degree of difficulty: easy          Preparation Time: 10 min.
Gourmand
 

Ingredients:

•  4 capsules of Ristretto Grand Cru (4 x 25 ml/0.85 oz)
•  250 g of pistachio ice cream, taken out of the freezer 15 minutes beforehand
•  60 g of shelled toasted pistachios
•  100 g of cream
•  3 pinches of cardamom
•  Sugar syrup or white sugar

Material:

•  4 espresso cups (4 x 60 ml/2 oz)
•  1 blender

Preparation:
Mix whipped cream with sugar (or sugar syrup) and cardamom. In a large bowl, mix the flavoured cream carefully into the softened ice cream with the shelled toasted pistachios.
Add 1 tablespoon of whipped cream into 4 individual glasses, then top with the ice cream mixture. Just before serving, pour a Ristretto Grand Cru over each dish. Decorate with the remaining whipped cream and a pinch of cardamom.