Nespresso Creations

If you have been following my blog for a bit now, you would probably know that I was recently forced to endure a dreadfully long exam period. There was a lot of complaining, a lot of coffee and a lot of procrasti-eating, but my dear friends, the time has come for me to burn close all my books, frolic in the sun and enjoy the summer because people… I am officially a free wo-man!!

And what better way to celebrate my new found five-month (yes you heard me…) freedom than with a collaboration featuring the amazing Nespresso Coffee! I entered the kitchen (at the risk of my family home and MY EYEBROWS)… with a fire extinguisher at the ready and my brother on call to create some rather delicious (if I don’t say so myself) coffee treats! Using Nespresso’s Limited Edition Cubania Blend Coffee, I whipped up a few caramel mocha-brownie bites, with a mocha & Bacardi rum milkshakes on the side. Yep. I may be like 3kg heavier, but it was totally worth it.

Anyways, I hope you are all having a splendid weekend!

With Love – Toodles 

PS: check out my instagram for a fantastic palm tree that I spotted today in Treasury Gardens

Screen Shot 2014-10-24 at 8.54.02 pmmilkshakesphoto of me with shakecoffee pourScreen Shot 2014-10-24 at 9.48.12 pm


Mocha & Bacardi Milkshake

  • 1 tablespoon cacao powder 
  • 1 ½ tsp sugar
  • 60ml Nespresso Cubania Coffee
  • 30ml Bacardi Rum
  • Two Scoops Vanilla Ice Cream
  • 1 ½ cups of milk
  • 1 ½ cups of crushed ice
  • Blend and serve, with shaved Nutmeg

Caramel & Mocha Brownies 

  •  125 g butter
  • 180 g dark chocolate
  • 60 g cocoa powder
  • 1 espresso size cup of Cubania Nespresso Coffee
  • 50 g flour
  • 100 g sugar
  • 100 g eggs
  • 75 g hazelnuts, lightly roasted and peeled (Optional)


  • Pre-heat oven to 150°C.
  • Line a cake tin with greaseproof paper.
  • Gently melt the chocolate and butter together over a Bain Marie.
  • Once melted, add the Nespresso coffee and mix through.
  • Sieve together the flour and cocoa powder into a separate bowl.
  • In a large bowl whisk the eggs and sugar to ribbon stage, and then add to the chocolate mix.
  • Gently fold in the flour mix. 
  • Pour the mix into your prepared tin and bake for 25 minutes. 

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