Cioccorosso chosen by over 50% of Nespresso Club Members as their Variations Club Favourite
In June, Nespresso asked its community of Club Members to select which of the three flavoured Grands Crus they most wanted for their end-of-year festive coffee. Nespresso Club Members were given the opportunity to elect their preferred Variations Club Favourite: Cioccorosso, Masala Chai or Liminto.
In about 75% of the markets, Club Members voted for Cioccorosso Grand Cru. For example, Australia, Brazil, France and Switzerland, voted for Cioccorosso ; Germany, Japan and Kuwait voted for Masala Chai ; Mexico and Turkey voted for Liminto. Each country will see its favourite Variations Grand Cru be sold as a limited edition from this month of November.
Cioccorosso reveals the exquisite marriage of fragrant roasted Livanto Grand Cru coffee with delectable dark chocolate and refreshing red fruit notes. Masala Chai reveals an aromatic mix of cinnamon, star aniseed and clove, reminiscent of the Indian Masala Chai. Liminto reveals the surprising harmony of Livanto Grand Cru and a bouquet of mint and lime notes that is as fresh as a summer drink.
Variations lovers can also take the opportunity to re-discover the permanent Variations Nespresso Grands Crus Vanilio, Ciocattino and Caramelito.
Variations Recipes
Ingredients
- 1 capsule of Grand Cru Cioccorosso
- 1 teaspoon of dark chocolate sauce or 1 dark chocolate square
- 50-70 ml milk
- 3 cl raspberry syrup
- 2-3 teaspoons red fruits cereals
Material
- 1 Aeroccino or milk frother
- 1 “Ritual Cappuccino” cup
Pour the chocolate sauce or put the chocolate square at the bottom of the cup - Pour an espresso Cioccorosso (40 ml) - Put the milk and the raspberry syrup in the Aeroccino and foam it - Put some foam on top of the coffee - Sprinkle with some crushed red fruits cereals and serve.
Masala Chai Ginger Espresso Macchiato
Ingredients
- 1 capsule of Grand Cru Masala Chai
- 1 teaspoon of sweet condensed milk
- 50ml milk
- 1 teaspoon ginger powder
Material
- 1 Aeroccino or milk frother
- 1 “Espresso Glass” cup
Put the condensed milk at the bottom of the cup - Pour a Masala Chai espresso (40ml) - Make some milk froth by pouring the milk and the ginger powder in the Aeroccino - Pour some milk froth on top of the coffee and serve.
Liminto Cocktail
Ingredients
- 2 capsules of Grand Cru Liminto
- 2 teaspoons brown sugar
- 4 mint leaves
- 2cl sparkling water
- 1/2 mandarine
- 1cl mandarine syrup
- Icecubes
Material
- 1 Shaker
- 1 “Ritual Recipe Glass”
Put the mint leaves at the bottom of the glass and add the sugar - Add 2 cl of sparkling water and grind - Add icecubes until the glass is filled to ¾ - Pour 2 Liminto espresso (40 ml), the mandarine syrup and ½ a pressed and crushed mandarine in a shaker and shake - Pour the shaker’s content in the glass.
For more recipes please visit the Nespresso Ultimate Coffee Creations website
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Nespresso invites coffee lovers to vote on upcoming Variations Club Favourite
