Special shout out to Nespresso for sponsoring this post and helping keep this site/me moving/shaking/twisting.
If you really, truly know me as a human creature you know that one of my lifelines is iced coffee. Like, 100% will probably have more iced coffee than any other liquid on any given day, telling myself there’s water in there somewhere so I’m hydrating.
This means that my excitement shot to very excited when Nespresso reached out and asked if I wanted to try their new line of iced espresso capsules, roasted specially for using over ice to make sure the drinks not weak or has that bitterness that you can get if you cool down hot coffee too fast.
The idea is that you actually brew the espresso right over the ice, and in this case, shake it up with some syrup like you’re a bartender then serve it up, a casual 4 times a day 🙂
Part of the whole partnership was also creating something to jush up the iced espresso from yas bam to YAS BAM and I took the route of some fun syrups you can keep in your refrigerator for whenever you want the extra jolt in the jolt.
Pistachio Coconut Syrup, a perfectly toasty nutty flavor that screams HAZELNUT WHO?!
Makes about ¾ cup
2/3 cup sweetened flaked coconut
1/3 pistachios, finely chopped
3/4 cup water
2/3 cup sugar
In a medium sized saucepan set over medium low heat, toast up the coconut, stirring frequently, until it’s a nice toasted golden brown. Add the pistachios and the water then bring the mixture to a boil. Remove from the heat and stir in the sugar until it’s dissolved then let the syrup hang out and steep for at least a couple hours to really infuse the flavors into the syrup. Once it’s cool and ready strain it through a fine mesh strainer into a jar or vessel of your choice and store in the fridge until ready to use. You might also notice some of the coconut oil left over once the syrup’s chilled. If it’s too much just carefully skim it off the top and discard or spread onto a piece of toast.
Next up miiight be my favorite because it’s so classic and a flavor from my childhood, now highly caffeinated. It’s the cream soda syrup that gets up the Cream Not Soda Shakérato.
For the syrup, it’s a caramelized sugar and vanilla mixture that’s so easy and perfect. To make it, just boil 1 cup of water in a medium sized saucepan then set it aside (this will help with dissolving the sugar after its caramelized). Add 1 cup of sugar to the saucepan and over medium heat, cook the syrup until it melts and start to caramelize. Don’t stir too much, just a gentle swirl of the pan should be fine. Once it turns a nice amber color slowly add the boiled water, being careful because it might splatter just a little. Cook over medium heat, stirring frequently, until the sugar dissolves then remove from the heat and add 1 teaspoon vanilla bean paste and stir. Let it cool then pour into a jar or vessel of your choice and store in the fridge until ready to use.
Those are just the syrups, but if you want the full rundown of the drinks keep your eyes peeled on the instagrams!