The training, which took place in both Johannesburg and Cape Town was facilitated by Shakers and afforded the Nespresso team the opportunity to gets hands-on experience in creating delectable desserts, hot drinks and iced coffees using the Nespresso range of Grand Cru varieties as a base.

This skill and know-how will now be taken to a boutique level, by way of interactive customer recipe events, held once per week for Nespresso Club members.

Recipe Information:

Apricot Iced Coffee

Create a delicate, fresh experience with a perfect combination of two nectars, where the grilled, fruity notes of Ristretto Grand Cru are enhanced by the tangy aroma of apricot.

Ingredients:
- 1 capsule of Ristretto Grand Cru
- 50ml of apricot syrup
- 1 tablespoon of condensed milk
- 1 cup of crushed ice
- Soft brown sugar

Preparation:
- Prepare a Ristretto in a cup
- Add the crushed ice into a shaker and pour the coffee on the ice
- Add the condensed milk and shake energetically
- Add the apricot nectar and shake again
- Serve in a small glass and decorate it with some brown sugar.

Borgia Mocha

Chocolate Espresso or Espresso chocolate? It could be either... Enjoy this indulgent recipe like a creamy chocolate ballad.

Ingredients:
- 1 capsule of either Livanto, Volluto or Decaffeinato Grand Cru
- 2 teaspoons of powdered chocolate (cocoa powder works too)
- Semi-skimmed milk
- Sugar
-Caramel Syrup

Preparation:
- Prepare a hot chocolate to half fill a cappuccino cup by mixing hot milk and 2 teaspoons powdered chocolate
- Sweeten the hot chocolate to suit your taste
- Place the cup of hot chocolate on the grid of your Nespresso machine and then prepare the equivalent of an Espresso cup directly into your cup
- You can increase its smoothness by adding a touch of whipped cream and some Caramel syrup.