Summer’s here, and what better way to beat the heat than with a frosty, homemade iced coffee? If you’re a Nespresso lover looking to shake up your routine, we’ve got you covered with 26 refreshing recipes that are easy, delicious, and perfect for sipping all season long. Get ready to discover your new favorite drink—let’s dive in!
Iced Vanilla Nespresso Latte
Lazily, as the afternoon sun filters through the kitchen window, I find myself craving something cool and comforting—a simple iced vanilla latte made with my Nespresso machine, a ritual that feels both indulgent and grounding.
Ingredients
– For the espresso: 1 Nespresso Vertuo or OriginalLine pod (vanilla or preferred flavor), 2 oz hot water
– For the milk and sweetener: 1 cup whole milk, 2 tbsp vanilla syrup
– For serving: 1 cup ice cubes
Instructions
1. Place a tall glass in the freezer for 5 minutes to chill it, which helps keep your drink colder longer—a small tip for a more refreshing experience.
2. Insert a Nespresso pod into your machine and brew a single shot of espresso directly into a heatproof measuring cup, using about 2 oz of hot water for a balanced strength.
3. Allow the espresso to cool to room temperature, approximately 10 minutes, to prevent the ice from melting too quickly and diluting the flavor.
4. Pour 1 cup of whole milk into a separate container and gently stir in 2 tbsp of vanilla syrup until fully combined, ensuring no streaks remain for even sweetness.
5. Fill the chilled glass with 1 cup of ice cubes, packing them lightly to create a sturdy base for layering.
6. Slowly pour the cooled espresso over the ice, aiming for the center to minimize splashing and preserve the layers.
7. Gently top with the vanilla milk mixture, pouring it over the back of a spoon to create a smooth, gradual blend without disturbing the espresso.
8. Stir briefly with a long spoon to integrate the flavors, being careful not to overmix and lose the visual appeal of the layers.
Effortlessly, this latte settles into a creamy, velvety texture with the robust espresso notes softened by the sweet vanilla and cool milk—perfect for sipping slowly on a porch or pairing with a buttery croissant for a touch of elegance.
Nespresso Mocha Iced Coffee
Cradling a cool glass in hand, I find myself returning to this simple ritual when the afternoon sun casts long shadows across the kitchen floor, a moment of quiet indulgence that feels both familiar and new. There’s something deeply comforting about the marriage of coffee and chocolate, a duo that needs no grand introduction yet always manages to surprise with its versatility.
Ingredients
For the coffee base:
– 1 cup strongly brewed Nespresso coffee, cooled to room temperature
– 1/2 cup whole milk
– 2 tablespoons granulated sugar
For the chocolate mixture:
– 2 tablespoons unsweetened cocoa powder
– 1/4 cup hot water (180°F)
For serving:
– 1 cup ice cubes
– Whipped cream (optional)
– Chocolate shavings (optional)
Instructions
1. Brew 1 cup of strong Nespresso coffee using your preferred capsule and allow it to cool completely to room temperature, about 20 minutes, to prevent the ice from melting too quickly when combined.
2. In a small bowl, whisk together 2 tablespoons of unsweetened cocoa powder and 1/4 cup of hot water (180°F) until completely smooth and free of lumps.
3. Add 2 tablespoons of granulated sugar to the chocolate mixture and stir until fully dissolved, about 30 seconds.
4. Pour the cooled coffee into a tall glass containing 1 cup of ice cubes.
5. Slowly add 1/2 cup of whole milk to the glass, pouring it against the side to create gentle layers.
6. Drizzle the prepared chocolate mixture over the coffee and milk.
7. Gently stir the drink with a long spoon to combine all ingredients evenly, taking care not to agitate too much to preserve the chilled temperature.
8. Top with whipped cream and chocolate shavings if desired, serving immediately with a straw.
Nothing compares to the first sip of this mocha iced coffee, where the bitter notes of espresso meld with the deep cocoa richness, creating a smooth, velvety texture that dances across the palate. For a creative twist, try serving it with a cinnamon stick stirrer or a drizzle of caramel sauce over the whipped cream, turning an everyday treat into something special.
Nespresso Iced Caramel Macchiato
Vaguely, as the afternoon light filters through the kitchen window, I find myself craving something both cool and comforting—a homemade iced caramel macchiato that whispers of café indulgence without the need to step outside.
Ingredients
For the espresso:
– 2 Nespresso espresso pods (or 2 shots, about 2 fl oz total)
For the caramel sauce:
– 1/4 cup granulated sugar
– 2 tbsp water
– 1/4 cup heavy cream, warmed to 100°F
– 1 tbsp unsalted butter
For assembly:
– 1 cup ice cubes
– 1/2 cup whole milk
– Whipped cream for topping (optional)
Instructions
1. Brew 2 shots of espresso using your Nespresso machine and set aside to cool to room temperature, about 5 minutes, to prevent the ice from melting too quickly later. 2. In a small saucepan over medium heat, combine 1/4 cup granulated sugar and 2 tbsp water, stirring until the sugar dissolves completely. 3. Cook the sugar mixture without stirring for 5-7 minutes, until it turns a deep amber color and reaches 350°F on a candy thermometer. 4. Carefully remove the saucepan from heat and slowly whisk in 1/4 cup warmed heavy cream—it will bubble vigorously, so do this gradually to avoid splattering. 5. Add 1 tbsp unsalted butter to the caramel sauce and whisk until smooth and fully incorporated, then let it cool for 10 minutes to thicken slightly. 6. Fill a tall glass with 1 cup of ice cubes, ensuring it’s packed to keep the drink chilled. 7. Pour 1/2 cup whole milk over the ice, allowing it to settle at the bottom of the glass. 8. Gently pour the cooled espresso over the back of a spoon held just above the milk layer to create a distinct分层 effect. 9. Drizzle 2 tbsp of the prepared caramel sauce over the top, reserving extra for serving. 10. If desired, top with a dollop of whipped cream and an additional drizzle of caramel sauce. Just as the last drop of caramel swirls into the espresso, this drink offers a delightful contrast: the bold, bitter notes of coffee meld with the sweet, buttery caramel, while the ice keeps it refreshingly crisp—perfect for sipping slowly on a porch swing or pairing with a good book.
Coconut Milk Nespresso Iced Latte
There’s something quietly luxurious about crafting a cold coffee drink at home, especially when coconut milk adds its creamy sweetness. This iced latte feels like a gentle morning ritual, one that cools and comforts in equal measure.
Honey Almond Nespresso Iced Coffee
Yesterday’s warmth lingers in my memory, and I find myself craving something cool yet comforting. This honey almond iced coffee feels like a gentle embrace on a quiet afternoon, blending the richness of espresso with subtle sweetness and nutty undertones.
Ingredients
For the coffee base:
– 1 cup strongly brewed Nespresso coffee, cooled to room temperature
– 1 tbsp honey
– 1/4 cup unsweetened almond milk
For serving:
– 1 cup ice cubes
– 1 tbsp sliced almonds
Instructions
1. Brew 1 cup of Nespresso coffee using your preferred pod and allow it to cool completely to room temperature, about 20 minutes, to prevent dilution when poured over ice.
2. Pour the cooled coffee into a tall glass.
3. Add 1 tbsp honey to the coffee and stir vigorously for 30 seconds until fully dissolved.
4. Gently pour 1/4 cup unsweetened almond milk into the glass, aiming for a slow stream to create subtle layers.
5. Fill the glass with 1 cup of ice cubes, arranging them to leave space for stirring.
6. Sprinkle 1 tbsp sliced almonds evenly over the top for a crunchy texture.
7. Stir the drink gently 5 times with a long spoon to combine all elements without overly disturbing the ice.
Gently, each sip unfolds with a smooth, creamy texture from the almond milk, punctuated by the earthy crunch of almonds. The honey melds seamlessly with the bold coffee, offering a balanced sweetness that doesn’t overpower—perfect for savoring slowly on a porch swing or alongside a good book.
Iced Nespresso Mint Mocha
Evenings like this call for something both comforting and invigorating, a quiet moment to savor as the day unwinds. This iced Nespresso mint mocha blends rich coffee with cool mint and chocolate in a way that feels like a gentle embrace. It’s a simple indulgence, perfect for sipping slowly while reflecting or simply pausing.
Ingredients
– For the mint simple syrup: 1/2 cup granulated sugar, 1/2 cup water, 1/4 cup fresh mint leaves
– For the mocha base: 1 shot (1.35 oz) Nespresso coffee (any bold variety), 2 tbsp chocolate syrup, 1 cup whole milk
– For serving: 1 cup ice cubes, whipped cream (optional), fresh mint sprig for garnish
Instructions
1. In a small saucepan, combine 1/2 cup granulated sugar and 1/2 cup water over medium heat, stirring constantly until the sugar fully dissolves, about 3-4 minutes.
2. Remove the saucepan from heat and add 1/4 cup fresh mint leaves, gently pressing them with a spoon to release their oils; let steep for 10 minutes to infuse the syrup, then strain out the mint leaves and discard them.
3. Brew 1 shot of Nespresso coffee using your machine and let it cool to room temperature, about 5 minutes, to prevent the ice from melting too quickly when combined.
4. In a tall glass, add 1 cup of ice cubes to chill the glass and prepare it for layering.
5. Pour the cooled Nespresso shot over the ice, followed by 2 tbsp of chocolate syrup, swirling gently with a spoon to combine the coffee and chocolate.
6. Add 1 cup of whole milk to the glass, stirring slowly to create a marbled effect without fully mixing for a visually appealing drink.
7. Drizzle 2 tbsp of the mint simple syrup over the top, adjusting the amount based on your sweetness preference, but start with this for a balanced flavor.
8. Top with whipped cream if desired and garnish with a fresh mint sprig for an aromatic finish.
Delightfully smooth and refreshing, this mocha offers a creamy texture with a hint of mint that lingers pleasantly. Serve it with a chocolate-dipped spoon or alongside a buttery shortbread cookie for an extra touch of coziness.
Nespresso Iced Cinnamon Dolce
Remembering how the crisp autumn air used to make me crave something warm yet refreshing, I found myself reaching for the comforting embrace of cinnamon and coffee, a combination that feels like a gentle hug in a glass. This iced version brings together the cozy spice of dolce with the bright chill of ice, perfect for those transitional days when summer hasn’t quite let go but fall is already whispering its arrival. It’s a simple pleasure, really, one that requires little effort but rewards generously with each sip.
Ingredients
For the cinnamon syrup:
– 1/2 cup granulated sugar
– 1/2 cup water
– 2 cinnamon sticks
For the coffee base:
– 2 Nespresso capsules (preferably a medium roast)
– 1 cup ice cubes
For serving:
– 1/4 cup whole milk or milk alternative
– Additional ice cubes for the glass
– Ground cinnamon for garnish (optional)
Instructions
1. In a small saucepan over medium heat, combine 1/2 cup granulated sugar, 1/2 cup water, and 2 cinnamon sticks.
2. Heat the mixture, stirring occasionally, until the sugar fully dissolves, which should take about 3–4 minutes; avoid boiling to prevent crystallization.
3. Remove the saucepan from the heat and let the syrup cool completely to room temperature, approximately 20 minutes, for the flavors to meld properly.
4. Discard the cinnamon sticks from the cooled syrup and set the syrup aside.
5. Brew 2 Nespresso capsules directly into a heatproof measuring cup or container.
6. Allow the brewed coffee to cool to room temperature, about 10 minutes, to prevent the ice from melting too quickly when combined.
7. Fill a tall glass with additional ice cubes, leaving some space at the top for other ingredients.
8. Pour the cooled coffee over the ice in the glass.
9. Add 2 tablespoons of the prepared cinnamon syrup to the coffee and ice mixture.
10. Gently stir the mixture with a spoon to combine the syrup evenly throughout the coffee.
11. Pour 1/4 cup whole milk or milk alternative slowly over the back of a spoon to create a layered effect, if desired.
12. Optionally, sprinkle a pinch of ground cinnamon on top for added aroma and visual appeal.
How the drink settles into a harmonious blend, with the ice slowly diluting the strong coffee into a smooth, spiced elixir that’s both invigorating and soothing. Serve it with a reusable straw for an eco-friendly touch, or pair it with a buttery croissant to turn this simple beverage into a mindful morning ritual that celebrates the quiet moments.
Salted Caramel Nespresso Frappe
Gently, as the afternoon light filters through the kitchen window, I find myself craving something both comforting and invigorating—a moment of quiet indulgence that feels like a warm embrace. This salted caramel Nespresso frappe is my answer to those still, reflective hours, blending the rich depth of coffee with the sweet, salty kiss of caramel in a frosty, dreamlike treat.
Ingredients
For the salted caramel sauce:
– 1/2 cup granulated sugar
– 3 tbsp unsalted butter, cubed
– 1/4 cup heavy cream, at room temperature
– 1/2 tsp sea salt
For the frappe base:
– 1 cup ice cubes
– 1 shot (1.35 oz) Nespresso coffee, brewed and cooled to 40°F
– 1/4 cup whole milk
– 2 tbsp salted caramel sauce (from above)
For topping (optional):
– Whipped cream
– Additional salted caramel sauce for drizzling
Instructions
1. In a medium saucepan over medium heat, heat 1/2 cup granulated sugar, stirring constantly with a wooden spoon until it melts completely and turns a deep amber color, about 5-7 minutes.
2. Tip: Avoid letting the sugar crystallize by stirring gently and consistently for a smooth caramel.
3. Remove the saucepan from heat and immediately add 3 tbsp cubed unsalted butter, stirring vigorously until fully incorporated and the mixture is smooth.
4. Slowly pour in 1/4 cup room-temperature heavy cream while stirring continuously to prevent seizing, and mix until the sauce is uniform.
5. Stir in 1/2 tsp sea salt until dissolved, then set the salted caramel sauce aside to cool to room temperature, about 15 minutes.
6. Brew 1 shot of Nespresso coffee using your machine and allow it to cool in the refrigerator until it reaches 40°F, approximately 10 minutes.
7. In a blender, combine 1 cup ice cubes, the cooled Nespresso shot, 1/4 cup whole milk, and 2 tbsp of the prepared salted caramel sauce.
8. Tip: For a thicker frappe, use more ice and blend briefly to avoid over-melting.
9. Blend on high speed for 30-45 seconds until the mixture is smooth, frothy, and all ice is fully crushed.
10. Pour the frappe into a chilled glass, leaving room at the top for toppings.
11. Top with whipped cream and drizzle with additional salted caramel sauce if desired.
12. Tip: Serve immediately with a straw to enjoy the layered textures before they settle.
Whispering with each sip, this frappe unfolds like a sweet secret—the velvety coldness melting into the bold coffee undertones, punctuated by the salty-sweet caramel that lingers on the tongue. Try serving it in a mason jar with a cinnamon stick stirrer for a rustic touch, or pair it with a buttery shortbread cookie to contrast the creamy, invigorating chill.
Iced Nespresso Hazelnut Brew
There’s something quietly comforting about crafting a chilled coffee drink on a warm afternoon, letting the rich aromas fill the kitchen while time seems to slow just for a moment. This iced hazelnut brew, with its smooth layers and gentle sweetness, feels like a small indulgence meant to be savored slowly, much like pausing to watch the sunlight filter through the window.
Ingredients
For the coffee base:
– 2 Nespresso capsules (preferably a medium roast)
– 1 cup ice cubes
– 1/4 cup cold water
For the hazelnut syrup:
– 1/4 cup granulated sugar
– 1/4 cup water
– 1 tsp hazelnut extract
For serving:
– 1/4 cup whole milk or cream
– Optional: whipped cream and crushed hazelnuts for garnish
Instructions
1. Brew 2 Nespresso capsules directly into a heatproof measuring cup to capture the espresso.
2. Stir in 1/4 cup cold water to slightly dilute and cool the espresso, preventing bitterness as it chills.
3. Refrigerate the coffee mixture for 15 minutes or until it reaches room temperature.
4. Combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat.
5. Heat the mixture, stirring constantly, until the sugar fully dissolves and the syrup turns clear, about 3-4 minutes.
6. Remove the saucepan from heat and stir in 1 tsp hazelnut extract, allowing the syrup to cool completely for optimal flavor infusion.
7. Fill a tall glass with 1 cup ice cubes to prepare for assembly.
8. Pour the chilled coffee over the ice, leaving room at the top for additions.
9. Add 2 tbsp of the cooled hazelnut syrup to the coffee, adjusting to preference but starting with this amount for balanced sweetness.
10. Gently pour 1/4 cup whole milk or cream over the back of a spoon to create a layered effect in the glass.
11. Stir gently once if desired, or leave layered for visual appeal.
12. Garnish with a dollop of whipped cream and a sprinkle of crushed hazelnuts if using.
You’ll notice the drink settles into a beautiful gradient of deep coffee, creamy middle, and frothy top, each sip offering a mix of robust espresso and nutty sweetness. Try serving it with a cinnamon-dusted rim or alongside a buttery shortbread cookie for a delightful contrast that highlights its smooth, refreshing character.
Nespresso Lemon Iced Espresso Tonic
Just as the afternoon light begins to soften, I find myself craving something bright and invigorating—a drink that bridges the gap between cozy warmth and refreshing coolness. This Nespresso lemon iced espresso tonic is my quiet answer to those transitional moments, a simple yet thoughtful creation that feels both familiar and new.
Ingredients
For the espresso:
– 1 Nespresso capsule (preferably a light or medium roast)
– 6 oz cold filtered water
For the tonic mixture:
– 4 oz tonic water
– 1 tbsp fresh lemon juice
– 1 tsp simple syrup (or adjust to preference)
– Ice cubes
For garnish (optional):
– 1 lemon slice
– 1 sprig of fresh mint
Instructions
1. Brew 1 Nespresso capsule directly into a heatproof glass or measuring cup using 6 oz of cold filtered water for a stronger, less diluted iced coffee base.
2. Allow the espresso to cool to room temperature, about 10–15 minutes, to prevent the ice from melting too quickly and watering down the drink.
3. Fill a tall glass with ice cubes, leaving about 1 inch of space at the top for the liquids.
4. Pour 4 oz of tonic water slowly over the ice to minimize fizz loss and create a layered effect.
5. Add 1 tbsp of fresh lemon juice and 1 tsp of simple syrup directly into the glass.
6. Gently stir the mixture with a long spoon to combine the lemon and syrup without agitating the tonic water too much, which preserves its carbonation.
7. Slowly pour the cooled espresso over the back of a spoon held just above the liquid surface to help it float on top and create a beautiful gradient.
8. Garnish with a lemon slice and a sprig of fresh mint if desired, gently pressing the mint to release its aroma.
A harmonious blend of bitter, sweet, and citrusy notes, this drink offers a crisp effervescence that awakens the senses with each sip. Serve it in a clear glass to admire the layers, or pair it with a light pastry for an afternoon treat that feels both elegant and effortless.
Iced Mocha Nespresso Cold Brew
Perhaps it’s the quiet hum of the afternoon that calls for something cool and comforting, a moment to pause with a glass that feels both indulgent and simple. This iced mocha cold brew blends the deep richness of coffee with a hint of chocolate, a gentle companion for slow sips and soft reflections.
Ingredients
For the cold brew concentrate:
– 4 Nespresso coffee pods (preferably a dark roast)
– 4 cups cold water
For the mocha mixture:
– 1/4 cup chocolate syrup
– 1/2 cup whole milk
– 2 tbsp granulated sugar
For serving:
– 1 cup ice cubes
– Whipped cream (optional, for topping)
Instructions
1. Place 4 Nespresso coffee pods into a large pitcher or jar.
2. Pour 4 cups of cold water over the pods, ensuring they are fully submerged.
3. Cover the pitcher and refrigerate for 12 hours to steep, which extracts a smooth, less acidic flavor—tip: steeping overnight works best for a robust concentrate.
4. After 12 hours, remove the coffee pods from the pitcher, squeezing them gently to release any remaining liquid.
5. In a separate small bowl, combine 1/4 cup chocolate syrup, 1/2 cup whole milk, and 2 tbsp granulated sugar.
6. Whisk the mixture vigorously for 1–2 minutes until the sugar is fully dissolved and the consistency is smooth.
7. Fill a glass with 1 cup of ice cubes.
8. Pour 3/4 cup of the cold brew concentrate over the ice.
9. Add the mocha mixture to the glass, stirring gently with a spoon to combine—tip: stirring slowly prevents the ice from melting too quickly and diluting the drink.
10. Top with whipped cream if desired, and serve immediately for the best texture and chill.
Finally, this drink offers a velvety texture with layers of bittersweet coffee and creamy chocolate, making it perfect for sipping slowly on a warm day or pairing with a light pastry for a cozy treat.
Lavender Honey Nespresso Iced Coffee
A gentle breeze rustles through the kitchen window as I find myself craving something both soothing and invigorating. Lavender honey iced coffee feels like a quiet moment of self-care, blending floral notes with the rich depth of espresso. It’s a simple pleasure that turns an ordinary afternoon into something softly special.
Ingredients
For the lavender honey syrup:
– 1/4 cup dried culinary lavender
– 1/2 cup water
– 1/2 cup honey
For the iced coffee:
– 2 Nespresso coffee pods (preferably a medium roast)
– 1 cup ice cubes
– 1/4 cup whole milk or milk alternative
Instructions
1. In a small saucepan, combine 1/4 cup dried culinary lavender, 1/2 cup water, and 1/2 cup honey.
2. Heat the mixture over medium-low heat, stirring occasionally, until the honey fully dissolves and tiny bubbles form at the edges, about 5 minutes.
3. Remove the saucepan from heat, cover it, and let the syrup steep for 10 minutes to infuse the lavender flavor fully.
4. Strain the syrup through a fine-mesh sieve into a jar or bowl, pressing gently on the lavender to extract all liquid, then discard the solids.
5. Allow the lavender honey syrup to cool to room temperature, which takes approximately 15 minutes.
6. Brew 2 Nespresso coffee pods directly into a heatproof cup or pitcher to make approximately 1/2 cup of espresso.
7. Let the brewed coffee cool for 5 minutes to prevent the ice from melting too quickly when combined.
8. Fill a tall glass with 1 cup of ice cubes.
9. Pour the cooled coffee over the ice in the glass.
10. Add 2 tablespoons of the prepared lavender honey syrup to the coffee and ice mixture.
11. Gently stir the mixture with a spoon until the syrup is evenly incorporated and the coffee is well chilled.
12. Pour 1/4 cup of whole milk or milk alternative slowly over the top of the coffee to create a layered effect.
13. Serve immediately with a reusable straw or spoon for stirring.
Refreshingly smooth, this drink balances the earthy coffee with sweet, floral notes that linger on the palate. Try garnishing with a sprig of fresh lavender or a drizzle of extra honey for an elegant touch that makes any day feel a bit more luxurious.
Chocolate Almond Iced Nespresso
Vividly recalling the quiet mornings when a simple coffee becomes a moment of solace, this chocolate almond iced Nespresso blends comfort with subtle indulgence, offering a gentle pause in the day’s rush.
Ingredients
For the coffee base:
– 1 Nespresso capsule (preferably a medium roast)
– 1 cup ice cubes
– 1/4 cup whole milk
For the flavoring:
– 2 tbsp chocolate syrup
– 1 tbsp almond syrup
For garnish (optional):
– Whipped cream
– Sliced almonds
Instructions
1. Brew 1 Nespresso capsule directly into a heatproof measuring cup to capture the espresso.
2. Allow the brewed espresso to cool to room temperature, about 5-10 minutes, to prevent the ice from melting too quickly and diluting the drink.
3. Fill a 12-ounce glass with 1 cup of ice cubes, ensuring the glass is sturdy to handle temperature changes.
4. Pour the cooled espresso over the ice in the glass.
5. Add 1/4 cup of whole milk to the glass, stirring gently with a spoon to combine without agitating the ice excessively.
6. Drizzle 2 tablespoons of chocolate syrup into the mixture, aiming for the sides of the glass to create a layered effect as you pour.
7. Add 1 tablespoon of almond syrup, stirring slowly to integrate the flavors evenly without overmixing.
8. Top with a dollop of whipped cream and a sprinkle of sliced almonds for garnish, if desired, serving immediately to enjoy the chill.
The drink offers a smooth, creamy texture with a rich chocolate undertone and a nutty almond finish, perfect for sipping slowly on a warm afternoon or pairing with a light pastry for a cozy treat.
Iced Maple Cinnamon Nespresso Latte
Just as the afternoon light begins to soften, I find myself craving something that bridges the warmth of autumn spices with the cool relief of a midday treat. This iced maple cinnamon latte feels like a gentle whisper of changing seasons, a moment of quiet indulgence that requires no special occasion. It’s the kind of simple pleasure that turns an ordinary day into something softly memorable.
Ingredients
For the cinnamon maple syrup:
– 1/4 cup pure maple syrup
– 1/2 teaspoon ground cinnamon
For the latte:
– 1 Nespresso capsule (preferably a medium roast)
– 1 cup ice cubes
– 1/2 cup whole milk (or milk alternative)
Instructions
1. In a small saucepan, combine 1/4 cup pure maple syrup and 1/2 teaspoon ground cinnamon over low heat.
2. Warm the mixture for 2–3 minutes, stirring constantly with a whisk until the cinnamon is fully dissolved and the syrup is fragrant.
3. Remove the saucepan from heat and let the cinnamon maple syrup cool completely to room temperature, about 10 minutes. (Tip: Cooling the syrup prevents it from melting the ice too quickly later.)
4. Brew 1 Nespresso capsule directly into a heatproof measuring cup or mug.
5. Fill a 12-ounce glass with 1 cup ice cubes.
6. Pour the brewed coffee over the ice in the glass.
7. Add 2 tablespoons of the cooled cinnamon maple syrup to the coffee and ice mixture.
8. Gently stir the coffee and syrup together with a long spoon until well combined.
9. Slowly pour 1/2 cup whole milk (or milk alternative) over the back of a spoon to create a layered effect. (Tip: Pouring milk slowly helps maintain distinct layers for a visually appealing drink.)
10. Stir everything together gently before serving to evenly distribute the flavors. (Tip: For a frothier texture, shake the milk in a sealed jar for 30 seconds before adding.)
Perhaps what I love most is the way the cinnamon specks suspend in the maple-kissed coffee, each sip offering a creamy coolness that’s both comforting and invigorating. Try serving it with a cinnamon stick stirrer or a drizzle of extra syrup over the top for an extra touch of autumn warmth.
Nespresso Iced Coconut Water Coffee
Yesterday’s heat still lingers in the morning air, making me crave something both cooling and comforting, a quiet moment of refreshment before the day unfolds.
Ingredients
For the coffee base:
– 1 Nespresso coffee pod (any medium or dark roast)
– 1 cup ice cubes
For assembly:
– 1 cup chilled coconut water
– 1 tbsp simple syrup (optional)
Instructions
1. Brew 1 Nespresso pod directly over 1 cup of ice cubes in a tall glass to instantly chill the coffee and prevent dilution.
2. Pour 1 cup of chilled coconut water slowly into the glass with the iced coffee.
3. Add 1 tbsp of simple syrup if desired, stirring gently with a long spoon to combine without agitating the layers too much.
4. Let the drink sit for 2 minutes to allow the flavors to meld together harmoniously.
5. Serve immediately with a reusable straw for sipping.
Zesty and subtly sweet, this drink carries the smooth nuttiness of coconut water balanced by the bold espresso notes, creating a layered texture that’s both light and invigorating. Try garnishing with a lime wedge or a sprinkle of toasted coconut flakes for an extra tropical twist on a quiet afternoon.
Conclusion
Just imagine the possibilities with these 26 refreshing iced coffee recipes! We hope you find your new favorite way to enjoy your Nespresso. Give them a try, leave a comment with which ones you love most, and don’t forget to share this roundup on Pinterest so other coffee lovers can discover these delicious drinks too.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
