I’m sure everyone does what I do most mornings, which is turn on the coffee pot (or pod) and make “the usual.” Add a little creamer – maybe it’s flavored – and a little sugar. Sometimes it’s just grab it black and go. But when I have the chance to take a few minutes and whip myself up something special, these three recipes are my go-to. So, I give you a hot, a cold, and even a blended for when you’re feeling extra fancy.
Note: I used my Nespresso-compatible (coffee pod) machine to bring these delicious drinks to life. Find all these great flavors of espresso and so many more for 30% less than the store at Gourmesso!
Hot Mint Chocolate (Makes 1 large cup)
1 House Blend Lungo pod from Gourmesso
8 oz. half & half
2 tbsp chocolate syrup
1/8 tsp pure mint extract
1 tbsp of raw sugar (I used Sugar in the Raw)
Start by heating up and blending the half & half and the chocolate syrup. I used my Mixspresso milk-frother to heat and blend both, or you could use an immersion blender. While you do that, add the mint extract and the raw sugar to a large mug and set under your espresso machine. My favorite is the House Blend Lungo. It has a smooth, creamy finish. Load the pod and run the machine on the “large” mug setting. Once the espresso is done, gently stir the sugar, mint, and espresso. Finally, add the hot, chocolatey half & half mixture to the espresso and give it a gentle stir. Enjoy the creamy mint chocolate flavor.
Iced Orange Cream ( Makes 1 large cup)
2 Ethiopia Blend Forte Pods from Gourmesso (UK)
8 oz. half & half
½ tsp of pure orange extract
4 oz. sweetened condensed milk
½ cup ice
Start by brewing both of the Ethiopia blend pods into a coffee mug. I’ve found that with this blend, you don’t lose the full coffee flavor once you add the ice. Next, pour the sweetened condensed milk into the bottom of a tall glass and wait until the espresso (which I run under the small cup setting) has slightly cooled before adding it. Once you add the espresso shots, add the pure orange extract, the ice, and pour the half & half over the top. Give it a quick stir and you’ve got a sweet, orangey dreamsicle!
Blended Caramel Chocolate Chip Cookie (Makes 2-3 large cups)
2 Honduras Pura Forte Pods from Gourmesso
8 cups of ice
2 cups of 2% milk
4 oz. International Delight Caramel Macchiato (liquid creamer)
6 chocolate chip cookies
4 tbsp of Caramel Sauce
4 tbsp of Chocolate Sauce
whipped cream (optional, but who are we kidding)
chocolate sprinkles (optional)
This is a pretty easy dump-and-go recipe, and you can make it sans espresso for the little ones! I load up my blender with everything but the whipped cream, chocolate sprinkles, and espresso. Run both espresso pods under the “large” mug setting. Add the espresso to the blender and quickly pulse it to get it started. Once everything looks slightly blended, put it on the lowest setting and let it run for about two minutes. This creates a finely blended consistency. If it’s not as blended as you’d like, run it for an additional minute or until you achieve the desired consistency. Pour into a glass, add the whipped cream, throw on some sprinkles, and pat yourself on the back for a delicious summer treat.