Recipes
Recipe 1: Pumpkin Spice Latte,
with Belmio Espresso Fortissimo
Servings: Coffee for 2
Ingredients:
- 2 shots of Belmio Espresso Fortissimo: 1 capsule/cup
- 200 ml of semi-skimmed milk
- 1 pinch of cinnamon
- 170 g of dark sugar
- 1 teaspoon of pumpkin spice latte mix
- 150 g of boiled and mashed pumpkin
Preparation:
- In a small saucepan, combine dark sugar and 170 ml of water. Bring the mixture to a boil.
- Reduce the heat, then add the spices and the pumpkin puree. Let it simmer for 5 minutes.
- Allow the syrup to cool, then strain it.
- Steam the milk until it becomes frothy, using a milk steamer.
- Take a large mug and add 2 to 3 tablespoons of the syrup along with 2 shots of Belmio Espresso Fortissimo.
- Finally, pour in the frothy steamed milk.
- Finish by sprinkling a pinch of cinnamon on top.
Enjoy your delightful and delicious Pumpkin Spice Latte!
Recipe 2: Double chocolate moccha,
with Belmio Chocolate Therapy
Servings: Coffee for 2
Ingredients:
- 2 shots of Belmio Chocolate Therapy espresso
- 200 ml milk of your choice (almond milk recommended)
- Whipped cream
- White chocolate chips (to taste)
Preparation:
- In a small saucepan over medium heat, warm the milk until small bubbles form around the edges.
- Remove the pan from heat, and whisk in the white chocolate chips until the mixture is smooth, creating a delicious syrup.
- In a blender, combine 1/2 cup of the syrup with the 2 shots of Belmio Chocolate Therapy espresso. Blend slowly on medium until the mixture becomes frothy, approximately 1 minute.
- Pour the frothy blend into a large mug. Top it off with a generous dollop of whipped cream and garnish with white chocolate chips for an extra touch of indulgence. Enjoy your delightful creation!
Recipe 3: Luscious coffee desert with merengue,
with Belmio Ristretto
Servings: Coffee for 2
Ingredients:
- 250g mascarpone
- 200ml whipped cream
- 2 tablespoons sugar
- 1 cup Belmio Ristretto (cooled)
- 1 tablespoon coffee liqueur
- Chocolate coffee beans
- Bresilienne nuts for garnish
Preparation:
- Using an electric mixer, whip the cream with sugar until it forms stiff peaks.
- In a separate bowl, whisk together mascarpone and cooled coffee until the coffee is fully incorporated into the mixture.
- Gently fold the whipped cream into the mascarpone mixture, and then add the coffee liqueur.
- Assemble the dessert by layering meringue in a glass, followed by the coffee-flavored mousse, repeating twice. Finish with a layer of the mousse on top.
- Garnish the dessert with bresilienne nuts and chocolate coffee beans. Store in the fridge until ready to serve. Enjoy your delicious coffee-infused treat!
Recipe 4: Let’s go Hazelnuts coffee,
with Belmio Driving you Hazel'nuts
Servings: Coffee for 2
Ingredients & Toppings:
- 1.5 tablespoons hazelnut syrup (Monin)
- 1 espresso Belmio Let’s go Hazelnuts coffee (60 – 80 ml)
- 150 ml hot milk
- Large topping of whipped cream
- Nougatine
- A pinch of cinnamon
- Roughly chopped (roasted) hazelnuts
Preparation:
- Begin by pouring the hazelnut syrup into a latte macchiato glass. Over this, gently pour the Belmio Let's go Hazelnuts coffee and give it a quick stir.
- Following that, pour the hot milk over the syrup-coffee mixture. If your coffee machine has a milk frothing function, feel free to use it, aiming for minimal foam (no cappuccino).
- Complete your nutty hazel coffee by adding a generous dollop of whipped cream on top. Sprinkle nougatine over it for that perfect finishing touch.
- Want a little extra flair? Add roughly chopped (roasted) hazelnuts on top of everything. Enjoy your delightful hazelnut-infused coffee creation!
Recipe 5: Cozy Gingerbread Vanilla Latte,
with Belmio Gingerbread Cookie
Servings: Coffee for 2
- 2 cups coconut milk or whole milk
- 2 tablespoons pure maple syrup
- 1 teaspoon shaved fresh ginger
- 1/2 teaspoon cinnamon
- 1 tablespoon Monin vanilla syrup
- 2 shots espresso Belmio Gingerbread Cookie coffee
- Whipped cream
Preparation:
- Create the mixture by combining milk, maple syrup, fresh ginger, cinnamon, and a pinch of salt in a medium pot. Bring it to a simmer and heat until steaming.
- Whisk the mixture until frothy using a small whisk, and then remove it from the heat.
- Divide the Belmio Gingerbread Cookie coffee between 2 mugs and pour the gingerbread milk over it.
- Finish off with a drizzle of Monin vanilla syrup and a generous topping of whipped cream. Cheers to a delightful sip!
