Hi Huneybees,
Method:
1. Add a piece of white chocolate and rose syrup in the cup.
2. Prepare your Nespresso Dulsao Do Brasil Expresso directly onto the chocolate.
3. Prepare the milk froth using the steam nozzle of the Nespresso machine or Aeroccino milk frother and pout the froth into the cup.
Savour 2013 will be held from 11-14 April 2013 at F1 Pit Building and Paddock. For more information about Savour 2013 and the masterclasses they offer, log on to http://www.savour.sg for more details. Tickets can be purchased via SISTIC online bookings, SISTIC counters and phone bookings.
For more information, please check www.sistic.com.sg for their hotline & outlets operation hours.
Ticket Prices
*Savour Dollars are the official SAVOUR currency used to purchase food and drink consumed on the premise.
With SAVOUR 2013 drawing near, Nespresso as the Presenting Partner and Official Coffee, they will be offering Atelier and Mixologist Class at SAVOUR 2013.
I was recently invited to their exclusive Savour 2013 media preview of the Nespresso Mixologist Session. At their previous Atelier event, I got to "play" with the coffees but the Mixologist session gives a new new light to the aromatic coffees.
It is fun to do my own coffee concoctions with Mark who shares the secrets of mixology through the live demonstration of three recipes Simply with Nespresso, you can too enjoy the ultimate coffee experience in the comfort of your own home.
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Cappuccino A La Rose
My favourite!!!
Ingredients:
1 Dulsao Do Brasil Grand Crus Coffee capsule (40ml)
100ml fresh cold milk
10ml rose syrup
1 piece of white chocolate
Method:
1. Add a piece of white chocolate and rose syrup in the cup.
2. Prepare your Nespresso Dulsao Do Brasil Expresso directly onto the chocolate.
3. Prepare the milk froth using the steam nozzle of the Nespresso machine or Aeroccino milk frother and pout the froth into the cup.
Mocca Latte with Coconut
Ingredients:
110ml Linizio Lungo Grand Cru Coffee Capsule
70ml liquid chocolate
60ml fresh milk
15ml coconut syrup
Method:
1. Froth cocoonut syrup with milk.
2. Pour liquid chocolate into glass.
3. Layer in coffee.
4. Layer milk over coffee.
5. Garnish with chocolate shavings or powder.
Nespresso Mint Caipiroska
Ingredients:
40ml Indriya from India Grand Cru
30ml vodka
15ml coffee liquer
15ml sugar syrup
30ml fresh lime juice
5 sprigs fresh mint
Method:
1. Add vodka, liquer, syrup & juice into mixing glass.
2. Extract espresso and pour into mix
3. Slap mint to awaken oils and add to mix.
4. Shake well with ice and strain into glass.
The New Nespresso Grand Cru
Nespresso has just added the Linizio Lungo coffee to their range in all its flame orange splendor. Pure Arabica from South America, Linizio Lungo is a well-rounded blend made of Brazilian and Colombian coffee. The split-roasting gives a cereal, malty note typical for the Bourbon variety, while maintaining its mild and smooth character.
Savour 2013 will be held from 11-14 April 2013 at F1 Pit Building and Paddock. For more information about Savour 2013 and the masterclasses they offer, log on to http://www.savour.sg for more details. Tickets can be purchased via SISTIC online bookings, SISTIC counters and phone bookings.
For more information, please check www.sistic.com.sg for their hotline & outlets operation hours.
Ticket Prices
- Savour Premier Pass
(Entry into the Gourmet Village and Gourmet Market + $30 Savour dollars) S$65 - Savour Premier Pass for Saturday or Sunday afternoon (11am – 4pm)
(Entry into the Gourmet Village and Gourmet Market + $20 Savour dollars) S$45 - Savour Pass
(Entry into the Gourmet Market ONLY + $20 Savour dollars) S$35
*Savour Dollars are the official SAVOUR currency used to purchase food and drink consumed on the premise.
