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Iced Spice Coconut Latte

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A good iced coffee can be a revelation.  There are so many elements fighting for attention in an iced coffee glass. The coffee, the sweetness, the milk, the flavouring. If one is more overpowering than the others, the balance is thrown off.

The most interesting aspect of these single origin coffees is that each is created using a process that is unique to the land it comes from and is influenced by not only its cultures and traditions but also its weather conditions. For example, the Nespresso Master Origin India coffee is a Robusta that is monsooned.


  • 1 Nespresso Master Origin India capsule, extracted as a 110ml Lungo
  • ¼ cup (60ml) light coconut milk
  • 1 cup (250 ml) chilled water
  • 1 ½ tablespoons maple syrup
  • ¼ teaspoon vanilla powder or extract
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ cup crushed ice
  • Extra ice cubes, to serve


  1. Place coconut milk, chilled water, maple syrup, vanilla, cinnamon, allspice and crushed ice in the jug of a blender and blend briefly until smooth and combined.
  2. Fill two tall 300ml capacity tumblers with ice cubes.
  3. Pour coconut mix over the ice cubes in both glasses until each is two thirds full.
  4. Pour the extracted Nespresso Master Origin India coffee over the coconut mix in both glasses.
  5. Serve immediately.
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