I am a certified coffee addict but never had the pleasure of trying a Nespresso machine before. Having now owned the Krups Nespresso and Milk Coffee Machine for only a couple of days I have to admit I am totally converted. It makes absolutely wonderful coffee at the touch of a button and easily froths up milk at the same time – I may have powered through an entire selection of wonderful capsules in a day! Creating festive coffee variations is my new favourite pastime – from Gingerbread latte to Nutella and salted caramel – the only limits are your imagination!
For the gingerbread syrup
For the gingerbread latte
A gingerbread latter maybe my favourite festive coffee but I find the store-bought versions too sweet and artificial. Make your own gingerbread syrup couldn’t be easier – and you are guaranteed a fabulous tasting coffee!
Put all the ingredients in a small saucepan and bring to the boil. Immediately reduce the heat to a simmer and cook for 10 minutes. Strain the syrup through a fine mesh sieve into a jar. Cool and keep in the fridge for up to two weeks.
Put the gingerbread syrup in a tall latte glass.
Use your favourite coffee capsule – mine is voluto or livanto to make the coffee in Krups Nespresso.
Steam the semi-skimmed milk in the Aeroccino. Pour the hot milk into the glass pouring it carefully down the back of a spoon. Stir and add some of the milk foam on top.
Drizzle a little extra syrup over the foam and add a grating of fresh nutmeg. Serve with gingerbread cookies or a cinnamon candy cane.
For the Nutella Mocha
Stir 1 tsp of runny Nutella into a cup of espresso – the limited edition variations sachertorte pod works well in this recipe. Top with whipped cream (fresh or from a can) and add mini marshmallows and chocolate chips.
For the Salted caramel
Use the limited edition variations apfelstrudel to make the coffee in Krups Nespresso machine. Stir in 1/2 tsp salted caramel sauce. Top with whipped cream (fresh or from a can) and drizzle with extra caramel. Add a dusting of ground cinnamon.