Known for its impressive variety of coffee blends, Nespresso is meticulous and considered when creating its barista-quality capsules, all of which have become integral to our daily routines. Now, as we emerge from the haziness of summer to be thrown unceremoniously back into the working week, Nespresso has released a distinctly cool new range and it couldn’t have come at a better time.
Barista Creations For Ice is the culmination of five years of research into the perfect iced coffee, over which time, the brand examined coffee blends from around the world that come alive when served cold. The result? Two new capsules designed to be enjoyed exclusively over ice.
Distinctive and refreshing, the Freddo Delicato and Freddo Intenso are ideal summertime pick-me-ups, the former a lightly-roasted, fruity blend, the latter, an indulgent, more full-bodied variety. And while it’s impossible to pick a favourite, it’s with the Freddo Intenso that we have recently started making this choc-coconut frappé — a drink so good we’re wondering how we’ll ever go back to our regular order.
Arguably the only way to really enjoy coffee over summer, this frappé is a little bit sweet, entirely satiating and the perfect way to keep spirits lifted on a warm afternoon. Here’s the recipe — you can thank us later.
Choc-coconut frappé recipe
1 capsule of Nespresso Freddo Intenso
90g ice cubes
100ml coconut milk
1 scoop of chocolate ice cream
50ml whipped cream
1 tsp chocolate powder
1 tbsp toasted coconut flakes
1. Put ice cubes, coconut milk and ice cream into a blender.
2. Extract the Freddo Intenso using the espresso cup size and pour into the blender after the cold ingredients.
3. Blend until smooth and pour into a tall glass.
4. Add a garnish of whipped cream and top with sprinklings of chocolate powder and toasted coconut flakes.