The training, which took place in both Johannesburg and Cape Town afforded the team the opportunity to gets hands-on experience in creating delectable desserts, hot drinks and iced coffees using its range of Grand Cru varieties as a base.
This skill and know-how will now be taken to a boutique level, by way of interactive customer recipe events, held once per week for Nespresso Club members.
Apricot Iced Coffee:
Create a delicate, fresh experience with a perfect combination of two nectars, where the grilled, fruity notes of Ristretto Grand Cru are enhanced by the tangy aroma of apricot.
INGREDIENTS
• 1 capsule of Ristretto Grand Cru
• 50ml of apricot syrup
• 1 tablespoon of condensed milk
• 1 cup of crushed ice
• Soft brown sugar
PREPARATION
• Prepare a Ristretto in a cup
• Add the crushed ice into a shaker and pour the coffee on the ice
• Add the condensed milk and shake energetically
• Add the apricot nectar and shake again
• Serve in a small glass and decorate it with some brown sugar.
Borgia Mocha:
Chocolate Espresso or Espresso chocolate? It could be either... Enjoy this indulgent recipe like a creamy chocolate ballad.
INGREDIENTS
• 1 capsule of either Livanto, Volluto or Decaffeinato Grand Cru
• 2 teaspoons of powdered chocolate (cocoa powder works too)
• Semi-skimmed milk
• Sugar
• Caramel Syrup
PREPARATION
• Prepare a hot chocolate to half fill a cappuccino cup by mixing hot milk and 2 teaspoons powdered chocolate
• Sweeten the hot chocolate to suit your taste
• Place the cup of hot chocolate on the grid of your Nespresso machine and then prepare the equivalent of an Espresso cup directly into your cup
• You can increase its smoothness by adding a touch of whipped cream and some Caramel syrup.
Dentsu 1 day
