Citrus Egg Coffee
Nothing speaks summer to me more than citrus. What I love about this Ethiopian Nespresso Master Origin capsule are the subtle citrus notes that the coffee carries and I wanted to make sure that the citrus presence carried through in this recipe. Inspired by a coffee we used to have as a family quite often using condensed milk I wanted to expand on that and I believe I created a masterpiece. It’s a unique dual experience of this almost cold orange custard like experience that floats on top of the cup mixed with the beautiful espresso shot that is mixed with a simple orange syrup. Out of all the recipes I created for the Nespresso Master Origin range this has to be my favourite.
What you need:
1 capsule Nespresso Master Origin Ethiopia, brewed as a lungo
20 ml freshly squeezed orange juice
1 egg yolk
2 teaspoons condensed milk
What to do :
Put sugar, water and orange juice into a small saucepan and bring to a boil, reduce heat and allow to simmer for 10 minutes until a syrup forms, remove from heat.
Put the egg yolk and 2 teaspoons of the condensed milk into a small deep bowl and whisk together until frothy.
Add a tablespoon of the brewed coffee and whisk it in.
Pour the remaining brewed coffee into a small glass coffee mug, add a teaspoon of orange syrup and stir, then add the frothy egg mixture on top and serve.
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