The 4 Best Nespresso Iced Coffee Recipes (Must Try Recipes)

In our crazy, rushed world, more often than not we find ourselves treating our morning coffee as medicine, rather than appreciating it for its flavour and complexities.

I’ve started making iced coffees as a treat. An indulgent escape that breaks up the monotony of hot coffees.

Here are our top four iced coffee recipes that you can make at home using your Nespresso or Caffitaly espresso machines:

• The Vietnamese iced Nespresso.
• The vanilla iced latte.
• The Starbucks double chocolate chip frappuccino.
• The humble affogato.

Give them a try and tell us what you think in the comments below. Or, let us know if you’ve got a favourite that we haven’t mentioned!

1. The Vietnamese Iced Nespresso

Vietnamese iced coffee has grown in global popularity over the years. Iconic for being sweet, strong, and packing a punch, this bevvy is the perfect pick me up – any time of the day.

Traditionally, Vietnamese coffee is made by allowing boiling water to slowly drip through a metal filter with ground coffee pressed inside. Over the course of about five minutes, this drips onto a thin layer of condensed milk at the bottom of the cup beneath. Once all the water has passed through, you take the metal filter off, stir the coffee into the syrupy milk and drink!

Though traditionally made hot, we can substitute the drip coffee for espresso, and then shake over ice to make a super refreshing iced coffee variation.

Time to make: 2 minutes

Servings: 1

Ingredients

• 1 tablespoon sweetened condensed milk
• Espresso (2x Nespresso pods or 1x Caffitaly pod)
• 1 cup of ice

Instructions

1. Prepare the coffee by extracting a lungo Nespresso capsule or a large Caffitaly pod. This will yield 110ml of coffee.
2. Add coffee and condensed milk to a cocktail shaker filled with ice. Shake for 10 seconds to mix. Pour into a tall glass and enjoy.
3. enjoy!

Notes

You can adjust the sweetness level of your drink by adding more or less condensed milk to your taste. I start with one tablespoon for this recipe. Compared to the traditional version, I would say it is a little less sweet. For a stronger drink, add an extra shot of espresso.

2. The Vanilla Iced Latte

This one is a summer crowd pleaser that couldn’t be more simple to make. It’s the recipe my family used to make with instant coffee, but switch that out for a shot of espresso and things really level up. If your machine has a built in frother then I’d also recommend you whip up some froth to top things off.

This recipe is all about volume. A BIG cup of cold creamy sweetness you can glug away at in the depths of a hot, sunny day. We use an extra long shot of espresso (or lungo) and a big glass full of cold milk. Add a little sugar, vanilla, and cinnamon and you’ve got a cafe-quality iced coffee at home in less than five minutes!

Time to make: 5 minutes

Servings: 1

Ingredients

• 1/2 cup skim milk or almond milk
• 1 tbsp white sugar
• 1 long shot of espresso (about 110ml)
• 1/2 tsp vanilla extract
• Cinnamon to finish

Instructions

1. Prepare the coffee by extracting a lungo Nespresso capsule or a long pour using a Caffitaly pod. We recommend using a sweeter, more aromatic coffee blend so you don’t bring out too much bitterness.
2. Fill a tall glass with ice cubes and add milk.
3. Stir in vanilla and sugar until completely dissolved.
4. Pour the fresh coffee over the top.
5. Top with cinnamon

Hot tip: drop in a spoonful of vanilla ice-cream to up the taste and up the calories.

3. The Starbucks Double Chocolate Chip Frappuccino

This is our homemade version of Starbucks’ Choc Chip Frappuccino, a decadent iced coffee that spikes your energy levels.

Let’s face it, Starbucks drinks are delicious, but work out to be pretty pricey. I got hooked back during my uni days and found myself making the trip to pick up a frappe after a tough day of classes. As the addiction got worse, and the hole in my pocket grew bigger, I knew it was time to learn how to make my favorite Starbucks beverage at home.

This recipe ticks all the boxes. I’ve used a double shot of Starbucks Nespresso here because I like it strong (and to stick with the theme) but you can omit the coffee altogether if it tastes just as good. I recommend a strong dark coffee for this so the flavour really carries through.

Time to make: 3 minutes

Ingredients

• 1½ cups crushed ice
• Espresso (2x Nespresso pods or 1x Caffitaly pod)
• ¾ cup full cream milk (you can substitute for your preferred milk)
• 3 tablespoons sugar (more or less depending on your taste)
• ⅓ cup mini chocolate chips
• ¼ tsp vanilla extract
• 3 tbsp chocolate syrup, I use Hershey’s

Topping

• More chocolate syrup
• More mini chocolate chips
• Whipped cream

Instructions

1. In a blender, combine all the ingredients except the whipped cream for 30-45 seconds.
2. Pour into a tall glass and top off with whipped cream, drizzle with chocolate syrup and sprinkle choc chips over. Best served with a spoon and a straw.

4. The Humble Affogato

Like most great Italian dishes, the affogato is a lesson in simplicity. It’s a marriage of two delicious essentials: espresso and gelato. The affogato is the perfect answer to the post-meal coffee-or-dessert dilemma – why not have both at the same time?

The word affogato literally translates to ‘drowned’ in Italian, referring to the cold gelato that is drowned by the piping hot espresso. Watch the swirls as it melts and enjoy every spoonful of the simple but spectacular flavours for which Italians are renowned for.

The goal is not for the espresso to immediately melt the gelato, but to run down the sides of the glass and create a pool at the bottom, so a chilled glass helps to achieve this. A two-ounce double shot of espresso should be poured directly over the gelato and served (or eaten!) right away.

The bittersweet flavours in this dessert stand on their own, however, and its simplicity is what makes it so appealing.

Time to make: 3 minutes

Ingredients

• 1/2 cup vanilla ice cream or gelato – vanilla is traditional, but my secret crowd pleaser uses coconut gelato with strands of desiccated coconut woven in
• 1 large shot of espresso – we recommend 2 Nespresso pods or 1 Caffitaly pod for this

Instructions

1. Chill the glass, bowl or mug that you plan to serve your affogato in. Also make sure the gelato or ice cream you’re going to use is very cold.
2. Brew the espresso just before serving. 
3. Put a few small scoops of vanilla gelato or ice cream in the glass, bowl, or mug. Pour the freshly brewed shot of espresso or strong brewed coffee over and serve immediately.
4. Garnish with nuts or shaved chocolate, if desired.