Coffee Click Recipes
Coffee is versatile. If you are willing to explore this amazing berry that nature has given us, then you could discover the brilliance of coffee too. Here are some new ways of making gourmet coffee drinks at home that will ensure your family and friends are impressed. We also offer some wonderful cake and dessert recipes that will give you an unexpected hint of coffee.
Seasonal Coffee Recipes
- Ice.
- Coffee of your choice. Choose from a wide range of coffee here.
- Any milk of your choice.
- Vanilla frappé powder.
- Chocolate syrup.
- Cherries.
- Whipped cream.
- Fill glass with ice, level with the top of the glass.
- Pour milk over ice (to roughly 1cm below the top).
- Pour the contents from the glass into blender jug.
- Add 1 scoop of frappé powder and as many pumps chocolate syrup as you like.
- Put the lid on tightly, blend until smooth.
- Pour into glass or mug.
- Finish with or without whipped cream, chocolate syrup and cherries.
- Sit back. Relax and enjoy your frappé.
- Milk of your choice. Add the following measurements for your desired size.
120ml, 140ml, 160ml
2 pumps (15ml)2 pumps (15ml)3 pumps (22.5ml)
- Toffee Frappe Powder of your choice.
- Caramel Sauce of your choice.
- Simply Diced Caramel Pieces.
- Whipped cream.
- Ice.
- Add milk of your choice, toffee frappe powder and salted caramel syrup to a blender.
- Add a cup of ice to the blender.
- Blend for 30 seconds.
- While it is blending, decorate the cup with salted caramel sauce.
- Pour blender contents into the cup.
- Top with whipped cream, more sauce and diced caramel pieces.
- 1 Passion fruit.
- Mint leaves.
- Ice.
- 40ml of vodka.
- 20ml of ginger ale.
- 30ml of sugar syrup.
- 100ml of cold coffee. (Choose you favourite coffee from our wide range).
- Cut a passion fruit in half.
- Place the pulp into a tumbler.
- Cut the second half into four pieces.
- Add a bit of mint to the glass and mix it with the pulp.
- Fill the glass half way with ice and mix, then add 40 ml of vodka.
- Add 20 ml of ginger ale.
- Add 30 ml of sugar syrup.
- Then add the 3 pieces of passion fruit and fill the glass with ice.
- Pour 100 ml of cold brew to finish the cocktail.
- Decorate with a mint leaf.
500ml tonic water
5-10 juniper berries
5 strips ginger (matchsticks)
1 shot Lavazza espresso – We recommend the Lavazza A Modo Mio Passionale.
A dash of simple syrup (to taste)
- Boil 250ml tonic water with a small handful of juniper berries and 3 strips of ginger.
- Strain the tonic water into a jug and pour into an ice cube mould.
- Add a juniper berry to every cube and freeze once the tonic has cooled.
- Fill a latte glass with the ice cubes, then add a dash of simple syrup and 250ml tonic water to the glass.
- Garnish the cocktail with two ginger strips.
- Pour a single shot of Lavazza espresso on top and serve. We recommend the Lavazza A Modo Mio Passionale.
For the pastry:
- 300 g flour type 00
- 100 g sugar
- 100 g olive oil
- 1 egg
- 40 g egg yolks
- 6 g yeast
- vanillin
- salt
- rind of half a lemon
For the cream:
- 200 ml water
- 300 ml extracted coffee
- 2 eggs
- 1 egg yolk
- 50 g sugar
- 40 g cornflour
- 75 g chocolate
For the meringue:
- 60 g egg whites
- 120 g sugar
FOR THE SHORTCRUST PASTRY
Add the eggs and the egg yolks in a tall, narrow bowl, drizzle in the oil and mix everything with a hand blender.
Place the mixture in a food mixer and add the flour and sugar first, then the lemon zest and vanilla extract. Knead the ingredients until you obtain a smooth pastry and let the dough rest in the fridge for about an hour.
Butter the moulds and spread the pastry, using about 30/50 g of dough per serving. Put in a conventional oven at 180°C for 10/12 minutes and once the tartlets are baked, let them cool.
FOR THE CREAM
Prepare the coffee and break up the chocolate. Then take a bowl and whisk the eggs, the egg yolks and the sugar, then add the cornflour.
In a large saucepan, put the water on the hob and bring to a boil, then pour the mixture of the eggs into the water and cook for about 2 minutes in order to obtain a dense dough.
Add the previously prepared coffee, turn off the hob and add the broken chocolate. Mix with a whisk or a hand blender until the chocolate melts completely and at that point, let it cool.
FOR THE MERINGUE
Put 60 g of egg whites and 120 g of sugar in a bowl and whisk until the mixture becomes dense and fluffy. You’ll know it is ready when the mixture stays well attached to the bottom of the bowl when you turn it upside down.
For presentation sprinkle the pastry with icing sugar, fill it with the cream and decorate with the berries.
FOR THE FILLING
Once the cream has cooled, add about 50 g of meringue to every 150 g of cream and stir until you get a homogeneous mixture.
Coffee of choice:
We recommend any of your favourite A Modo Mio capsules , Lavazza Crema E Gusto 250g Ground Coffee or your favourite ground coffee.
– 1 espresso cup of Lavazza coffee (moka pot)
– 1 tablespoon of sugar
– 1 egg
– 1 tablespoon of seed oil
– 4 tablespoons of flour
– 1/2 teaspoon of baking soda
– 1/2 tablespoon of apple vinegar
Coffee mug cake is quick and easy to prepare and does not need to be baked in the oven, perfect for lazy days! It is also perfect for those who want to treat themselves to some sweet on a carefree Sunday at home, without the need for any baking skills. All you need is your apron, your favourite mug and a tablespoon, that’s all you’ll need for this recipe. Now let’s get down to the fun part.
This basic recipe involves mixing a whole egg directly into the mug with sugar. Then you need to add softened butter, mix and add the other ingredients: flour, baking powder and sugar. When all that is added and mixed then you add an espresso shot of coffee and mix everything together thoroughly. Put the mug in the microwave and cook for 1 minute or 2 minutes max depending on the power of your microwave. Add a dusting of icing sugar and the coffee mug cake is ready to be devoured!
For a double chocolate mug cake
The double chocolate version, add finely chopped pieces of chocolate to the dough.
And for the final pièce de résistance , you can replace the icing sugar with whipped cream, Nutella, custard or whatever you desire.
- 1 espresso coffee of your choice from our Lavazza coffee range.
- 1 pack of lady fingers
- Cocoa powder
- 8.8 oz mascarpone
- 2.1 oz powdered sugar
- 3.2 oz cream
- 1.4 oz milk
- ¼ vanilla pod
- Put mascarpone in a bowl.
- Add the icing sugar, milk, cream and vanilla.
- Mix and pour into a piping bag.
- Put a biscuit at the bottom of a Cappuccino cup.
- Add mascarpone cream and pour the coffee on top.
- Sprinkle with cocoa powder.
• 1 shot of freshly brewed espresso (We recommend the Lavazza A Modo Mio Qualità Rossa)
• 1 tbsp. Biscoff spread
• 1 Biscoff Cookie
• 1 cup of milk
• Whipped cream
• Prepare a shot of espresso (We recommend the Lavazza A Modo Mio Qualità Rossa)
• Froth a cup of milk at 150° F
• Add a spoon of warmed Biscoff Spread to a 16 oz. coffee cup
• Pour the shot of espresso and milk froth into the cup and mix together slowly with a spoon
• Finish off with a crumbled Biscoff cookie.
• Optional: Top your latte with whipped cream before you finish off with Biscoff crumbles.
- 8.8 fl oz of milk
- 10.6 oz of cream
- 3.5 oz of sugar
- 0.3 oz of gelatine
- Whiskey
- Your favourite espresso by Lavazza. We recommend A Modo Mio Passionale for a slightly caramelised flavour, and smoky toasted notes.
The cream’s smooth texture meets the bold taste of whisky and the strong aroma of coffee. A warm, comforting recipe for the cold January weather.
- Pour 8.8 fl oz of milk, 10.6 oz of cream and 3.5 oz of sugar in a saucepan.
- Heat on a low flame and, just before the cream comes to a boil, put 0.3 oz of gelatine in a container with cold water and leave to soak for about two minutes.
- As soon as the cream starts boiling, drain the gelatine and add it to the mix. Stir slowly and turn off the heat.
- Add the whisky and stir until you obtain a smooth texture.
- Take 5 glasses, pour about 3.5 oz of the mix in each one, and leave to rest in the refrigerator for about 24 hours.
When the coffee is ready, pour an espresso cup on the cream in each glass. The upside-down Irish coffee is now ready to be served.
- 1 shot of espresso
- 300ml milk
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ¼ tsp ginger
- ½ tsp vanilla extract
- 1 tsp maple syrup
- Add 300ml milk, spices, vanilla extract and maple syrup to a saucepan.
- Whisk over a gentle heat.
- Once hot, add to a mug and top with a shot of espresso.
- Sprinkle with cinnamon and serve.
- Ice
- 2 shots of your favourite A Modo Mio espressos
- 1 tablespoon of Sugar
- Whipped cream
- Chocolate sauce or your favourite flavour sauce
- Add a cup of ice to a blender
- Pour in 2 shots of your favourite A Modo Mio espressos and add 1 tablespoon of sugar
- Blend until smooth and frothy
- Pour into a glass, top with whipped cream
- Finish with chocolate sauce or your favourite syrup
- Serve immediately
- Fill milk to latte line on Desea mug
- 3 tablespoons sugar
- 1 tablespoon unsweetened cocoa powder
- 1 A Modo Mio capsule of your choice! We recommend the intenso coffee for a strong taste
- 1/4 teaspoon mint extract or ½ peppermint candy cane or peppermint syrup
- 1/4 teaspoon vanilla extract
- whipped cream and chocolate shavings if desired
-
Turn Desea machine on and insert the capsule of your choice.
- Add milk to latte line on Desea machine.
- Add flavours listed in ingredients.
- Press latte option.
-
When done stir in mint extract and vanilla (if using a candy cane, be sure to let melt completely.)
-
Serve in Desea mug or in a large mug and top with whipped cream and chocolate shavings if desired.
- 100 ml coffee
- 250 g mascarpone
- 250 g cream cheese
- 100 g icing sugar
- 15 g gelatine
- 250 g dry biscuits
- 40 g sugar
- 150 g butter
- 5 g coffee powder
- 200 g Acacia honey
- 100 ml water
THE CAKE BOTTOM
Crumble the biscuits into a bowl and combine the sugar and coffee powder with the biscuits.
Melt the butter completely.
Pour the melted butter over the mixture and mix until a uniform mixture is obtained.
THE CREAM
In a bowl, mix the mascarpone, cream cheese and icing sugar.
Soften the gelatin sheets in cold water and melt the gelatine in the hot coffee.
Add the coffee to the cream and mix until a smooth and uniform mixture is obtained.
Presentation
Place a layer of biscuit dough about half a centimetre thick on the bottom of a single-portion mould and let it cool in the fridge for 30 minutes.
Pour the coffee cream on the biscuit base, up to about a centimetre from the edge.
Let it cool in the fridge for 30 minutes.
Pour a layer of gelatine half a centimetre thick over the cake and leave it in the fridge for 6 hours.
Assemble it in the serving dish and decorate with blended honey jelly and coffee powder.
The ideal coffee for this recipe
Qualità Oro is Lavazza’s first coffee blend. Launched in 1956, it has been handed down from father to son for over 60 years. The selection of the best Arabica beans creates an unmistakable Central American flavour of fruity notes blended with sweet Brazilian aromas.
- 4 eggs
- 60 ml vegetable oil
- 100 ml coffee
- 150 g icing sugar
- 1 g salt
- 75 g potato starch
- 30 g rice flour
- 45 g cornflour
- zest from half a lemon
- 8 g yeast
- 1 sachet of vanilla extract
Prepare the coffee and leave it to cool down a bit: for this recipe, it should be lukewarm.
First, separate the egg whites and yolks. Mix the coffee with the oil and the lemon zest, stirring with a whisk. Sift the flour with baking powder, sugar and vanilla extract to ensure the mixture stays light and fluffy. Whisk the egg whites for about 5 minutes, adding a pinch of salt, until the mixture forms stiff peaks.
After whisking the egg whites, add them into the mixture, folding in from bottom to top to prevent lumps from forming.
Take the chiffon cake cupcake moulds, butter them and pour in about 100 g of mixture per mould. The cupcakes are now ready for baking. Place them in the oven for 35 minutes at 150°C.
- 30ml of espresso
- 2 teaspoons of cocoa powder
- 1 – 2 tablespoons of whipped cream
- Garnish with 2 teaspoons of chocolate
For this recipe, why don’t you try Lavazza A Modo Mio ¡Tierra! Bio for a velvet intense taste with a hint of chocolatey note. We also recommend using our Caffé Molinari Cioco Delice Hot Chocolate powder, for a rich taste but not overly sweet.
- Prepare an espresso (30ml) in a coffee cup.
- Add 2 teaspoons of cocoa powder to the espresso and stir to blend all the ingredients.
- Fill the cup to the brim with whipped cream.
- Garnish with 2 teaspoons of chocolate.
- 30ml of espresso
- 100ml to 150ml of cold milk
- 2 teaspoon of syrup
- 1 tablespoon of whipped cream
For an exceptional gourmet drink, we recommend using Lavazza A Modo Mio Intenso for the full body and rich taste of espresso, which can cut through the sweetness of the syrup and luscious of the whipped cream. For the sweet taste, why don’t you try our Sweetbird Vanilla syrup?
Prepare this recipe with Lavazza A Modo Mio Desea Coffee Machine
- Prepare an espresso (30ml) in a coffee cup.
- Pour enough cold milk into the milk jug to your taste, froth it as normal
- Add enough whipped cream to fill the coffee cup.
- Drizzle 2 teaspoons of your favourite flavoured syrup on top.
Alternatively, you can prepare the frothed milk with Lavazza A Modo Mio Milk Frother. Using only one disc with the teeth to create perfectly frothed milk.
- 100ml of lungo coffee
- few cubes of ice
- sugar
We recommend Lavazza A Modo Mio Lungo Dolce for a round and creamy ice cold cappuccino.
- Fill a glass with ice cubes.
- Prepare a lungo (long) coffee (100ml) and sweeten it to taste.
- Mix well to dissolve the sugar.
- Pour the espresso over the ice.
- 150ml to 180ml of cold milk
- 3 teaspoons of hot chocolate
- 1 tablespoon of whipped cream
We recommend to use Caffé Molinari Hot Chocolate Cioco Delice for this lush Cioccolata drink.
Prepare this recipe with Lavazza A Modo Mio Fantasia Coffee Machine
- Pour cold milk into the milk frother up to the “Cappuccino” mark.
- Add 3 teaspoons of hot chocolate powder and close the lid.
- Fix the milk frother to the machine, choose your favourite amount of froth and press the “Cappuccino” preparation button.
- At the end of the cycle, pour the hot chocolate into the cup.
- Top with as much whipped cream as you like.
Alternatively, you can make the perfect frothed hot chocolate for this recipe with Lavazza A Modo Mio Milk Frother, by using only one disc with the teeth.
- 30ml of espresso
- 1 tablespoon of whipped cream
We recommend you to try this indulgent espresso drink with Lavazza A Modo Mio ¡Tierra! Bio, for an extra special velvety and intense flavour.
- Prepare an espresso (30ml) in a coffee cup with any Lavazza A Modo Mio capsule machine.
- Add enough freshly whipped cream to fill the coffee cup.
- 180ml of cold milk (you can add more or less milk to suit your own taste)
- 30ml of espresso
We recommend Lavazza A Modo Mio Dolce for a round and creamy ice-cold cappuccino, or for something a little bit stronger, why not try Lavazza A Modo Mio Passionale ?
Prepare this recipe with Lavazza A Modo Mio Desea Coffee Machine
- Prepare an espresso (30 ml) in a large glass.
- Pour cold milk into the milk frother up to the “Cappuccino” mark, sweeten to taste and close the lid.
- Fix the milk frother to the machine, choose your favourite amount of froth and press the “Cappuccino” preparation button for three seconds.
- At the end of the cycle, pour the cold creamy milk into the espresso.
Alternatively, you can use Lavazza A Modo Mio Milk Frother to make the perfect cold frothed milk for this recipe, but using only the disc with teeth for cappuccino frothing and press the button for 3 seconds until you hear the “beep”, before releasing your finger.
- 50ml of cold milk
- 30ml of espresso
For this recipe, why don’t you try our Organic blend capsule Lavazza A Modo Mio Tierra Bio for an amazing Espresso Macchiato with an aromatic flavour?
Prepare this recipe with Lavazza A Modo Mio Fantasia Coffee Machine
- Prepare an espresso (30ml) in a coffee cup.
- Pour cold milk into the milk frother up to the “Cappuccino” mark and close the lid.
- Fix the milk frother to the machine, choose your favourite amount of froth and press the “Cappuccino ” preparation button.
- At the end of the cycle, pour the foamed milk into the espresso.
Alternatively, you can make the perfect frothed milk for this recipe with Lavazza A Modo Mio Milk Frother, by using only one disc with the teeth.
- 100ml of Lungo Coffee
- 150ml of cold milk
- 3 teaspoon of hot chocolate power
For an exceptionally smooth and delicious Mocha drink, we recommend using Lavazza A Modo Mio Dolce Lungo, and Caffe Molinari Hot Chocolate.
Prepare this recipe with Lavazza A Modo Mio Desea Coffee Machine
- Prepare a lungo (long) coffee (100ml) in a large cup.
- Pour cold milk into the milk frother up to the “Cappuccino” mark.
- Add 3 teaspoons of hot chocolate powder and close the lid.
- Fix the milk frother to the machine, choose your favourite amount of froth and press the “Cappuccino” preparation button.
- At the end of the cycle, pour the hot chocolate into the espresso.
- Top with as much whipped cream as you like.
Alternatively, you can prepare the frothed hot chocolate with Lavazza A Modo Mio Milk Frother. By simply, add 3 teaspoons of hot chocolate power with cold milk into the frothing jug, using only one disc with the teeth to create perfectly frothed hot chocolate.
- 180ml of cold milk (you can add more or less milk to suit your own taste)
- 30ml of espresso
We recommend Lavazza A Modo Mio Lungo Dolce for a round and creamy Latte drink, or Lavazza A Modo Mio Delizioso for a smooth taste with a fragrant note.
Prepare this recipe with Lavazza A Modo Mio Desea Coffee Machine
- Prepare an espresso (30ml) in a large glass.
- Pour cold milk into the milk frother up to the “Latte” mark and close the lid.
- Fix the milk frother to the machine, choose your favourite amount of froth and press the “Latte” preparation button.
- At the end of the cycle, pour the foamed milk into the espresso.
Alternatively, you can use Lavazza A Modo Mio Milk Frother to make the perfect foamed milk for this recipe, but using both discs.
- 150ml of cold milk (you can use more or less milk depends on how much-frothed milk you like in your cappuccino)
- 30ml of espresso
For this recipe, we recommend using Lavazza A Modo Mio Deliozoso for a round, smooth and aromatic taste or Lavazza A Modo Mio Intenso for a dark velvety note and rich aroma.
Prepare this recipe with Lavazza A Modo Mio Desea Coffee Machine
- Prepare an espresso (30ml) in a large cup.
- Pour cold milk into the milk frother up to the “Cappuccino” mark.
- Fix the milk frother to the machine, and press the “Cappuccino” preparation button.
- To view the full Desea recipe videos here.
Alternatively, you can make the perfect frothed milk for this recipe with Lavazza A Modo Mio Milk Up Frother, by using only the only disc with the teeth. Or using Lavazza MilkEasy frother, by pressing the selection button once.
- 60ml of hot water
- 30ml of espresso
For an authentic strong Americano drink, we recommend you to try Lavazza A Modo Mio Eco Caps Qualità Rossa and Lavazza A Modo Mio Eco Caps Dolce coffee capsules.
Preparation Fill your mug with 2/3 cup (60ml) of hot water, not boiled. Prepare an espresso (30 ml) with Lavazza A Modo Mio Capsule into a mug of hot water. You can add more or less hot water as desired. Tips: Don’t over-extract your coffee, for the best-tasting coffee, only extra around 35ml with any espresso capsules, and up to 60ml with lungo capsules. As over-extraction might make the coffee tasting bitter or acidity. If you like Americano or long coffee, then it is always advised to fill your mug with 2/3 cup of hot water.
Irish Coffee - A Modo Mio Style
Prep Time: 10 mins | Serve: 1 x 16oz serving glass
Ingredients:
- 50ml Irish Whiskey
- 2 shots x 30ml espresso with a small measure of hot water to fill the glass
- 2tsp brown sugar
- 30ml single pouring cream
- 30ml full-fat milk (optional)
- cocoa powder (optional)
- green food dye (optional)
Method:
- Warm the coffee glass
- Add the sugar into the glass
- Add the coffee and hot water into the glass and stir well
- Pour whiskey into the glass
- Whip the cream lightly in Lavazza A Modo Mio Milk Easy Frother
- The lightly whipped cream is carefully poured over the back of a spoon initially held just above the surface of the coffee and gradually raised a little as you pour, the cream should float on top
- Froth some milk in Lavazza A Modo Mio Milk Easy if you desire for the extra milky texture, we have added some green food dye for the festive look
- Pour the frothed milk carefully on top of the cream
- Dusting the finished Irish Coffee with some cocoa powder
It is important to use a dark roast coffee when making Irish Coffee, whether it is coffee capsules or freshly brewed coffee, as we need stronger coffee flavour to cut through the creaminess of this drink, and give it a more balanced flavour. We have chosen Lavazza A Modo Mio Qualita Rossa, but Divino, Intenso, Passionale and Crema e Gusto will also work very well for this recipe.
In this video, we have used Lavazza A Modo Mio Jolie & Milk machine.
We have truly enjoyed making our version Irish Coffee here at CoffeeClick, please let us know your favorite Irish Coffee Recipe.
A Modo Mio – My Way!
CoffeeClick Team.
Iced Coffee Shaker
A simple iced coffee recipe, a refreshing and creamy, using a cocktail shaker, it is perfect to enjoy any time of the day. Quick to prepare and give you a beautiful smooth finishing taste.
- 45ml espresso
- 6/7 ice cubes
- 1 or 2 teaspoons of sugar
- Cocktail Shaker and Strainer
For this recipe, we recommend Lavazza A Modo Mio Tierra Bio for an aromatic blend with full body and intense flavour.
- Put 6/7 ice cubes and 1 or 2 teaspoons of sugar, depending on your taste, in a shaker.
- Next, prepare an espresso lungo and pour it on the ice.
- Close the shaker firmly and shake vigorously for 10/15 seconds.
- Open the shaker and pour it in a cocktail glass, removing the ice with the appropriate strainer
Iced Coffee Shaker
A simple iced coffee recipe, a refreshing and creamy, using a cocktail shaker, it is perfect to enjoy any time of the day. Quick to prepare and give you a beautiful smooth finishing taste.
- 45ml espresso
- 6/7 ice cubes
- 1 or 2 teaspoons of sugar
- Cocktail Shaker and Strainer
For this recipe, we recommend Lavazza A Modo Mio Tierra Bio for an aromatic blend with full body and intense flavour.
- Put 6/7 ice cubes and 1 or 2 teaspoons of sugar, depending on your taste, in a shaker.
- Next, prepare an espresso lungo and pour it on the ice.
- Close the shaker firmly and shake vigorously for 10/15 seconds.
- Open the shaker and pour it in a cocktail glass, removing the ice with the appropriate strainer.
Vanilla Iced Coffee
Recreate your favourite coffee-shop Frappe at home for an indulgent and satisfying pick-me-up. It is simple to make, all you need to have is a blender that can crush ice.
- 1 espresso cup of coffee
- 150ml milk
- 15 ml Sweetbird vanilla syrup
- 6-8 coffee ice cubes
For this recipe, we recommend Lavazza A Modo Mio Delizioso brazilian arabica, for well rounded, smooth and aromatic taste. Or prepare your espresso in Moka Pot for a deep, intense and smooth flavour.
- Prepare your espresso, and let it cool in room temperature.
- To prepare the coffee ice cubes, take the ice moulds and pour in the coffee.
- It is important not to sweeten the coffee otherwise it will not freeze.
- Fill a large glass with the coffee ice cubes and pour in 250ml of milk.
- Prepare, then dissolve the vanilla syrup into the coffee.
- Then pour it over the milk and the ice.
- Your Vanilla Iced Latte is ready!
Dublin Iced Coffee
A delicious mix of caffeine, dessert, and danger. This combination of Coffee, Whiskey, and Beer is a perfect drink to enjoy this summer and incredibly tasty.
- 45ml of Irish Whiskey
- 20ml of Simple Syrup
- 60ml of Guinness
- 60ml of Cold Brew Coffee
- 15ml of Heavy Cream
- Garnish: Grated Cinnamon
- Combine whiskey, cold brew coffee, coffee stout, and simple syrup in a tall ice-filled glass.
- Gently pour in cream so it gradually sinks into coffee
- Sprinkle with cinnamon.
- Enjoy the pure Irishness
Caramel Oat Iced Latte
Unwind with a delicious Caramel Oat Iced Latte this summer, a shot of smooth espresso coffee, caramel syrup, topped with oat milk and served with ice.
- 50ml of espresso
- ice cubes
- 125ml of oatmeal
- 20ml (2 pumps) sweetbird caramel syrup
- ice cubes
For this recipe, we recommend Lavazza A Modo Mio Passionale or any other type of espresso of your choice, for an intense and harmonious espresso, which cannot help but boast of its slightly caramelised flavour and hints of chocolate.
- 50ml of espresso
- ice cubes
- 125ml of oatmeal
- 20ml (2 pumps) sweetbird caramel syrup
- ice cubes
For this recipe, we recommend Lavazza A Modo Mio Passionale or any other type of espresso of your choice, for an intense and harmonious espresso, which cannot help but boast of its slightly caramelised flavour and hints of chocolate.
Blended Iced Coffee
Recreate your favourite coffee-shop Frappe at home for an indulgent and satisfying pick-me-up. It is simple to make, all you need to have is a blender that can crush ice
- 50 ml espresso or instant coffee
- 1 cup of milk of your choice
- A handful of ice cubes
- Chocolate sauce or toffee sauce (optional)
For this recipe, we recommend Lavazza A Modo Mio Intenso for a deep and rich coffee flavour, which can perfectly balance the sweetness of the chocolate, and cut through the milk.
If you don’t have chocolate sauce, you can also add some chocolate powder, why not try our classic Italian Hot Chocolate Caffe Molinari Cioco Delice.
- Add the espresso, ice, milk and, if you like, a drizzle of chocolate or toffee sauce, or cocoa powder to a blender.
- Blend until smooth and enjoy.
For pure indulgence, pour more sauce down the sides of a tall glass, add the blended coffee and top with whipped cream.
You can add some hot chocolate powder to your coffee mix or a flavoured syrup for a twist on the original.
Add a dash of coffee liqueur for an evening upgrade. If you like a chai latte, try this blended with ice and milk for a summery alternative.
Coffee Sorbet
Refreshing summer treat can be made in advance, perfect to share with your family and friends this summer. So simple to make, the perfect summer treat for coffee lovers!
- 330 ml of water
- 180 g espresso (3 Lungo)
- 120 g sugar
- 150 g liquid cream
- 6 teaspoons of espresso
- 13 teaspoons of amaretto
- Prepare the espresso
- Melt the sugar in the espresso and add the water, mix well.
- Add the liquid cream and stir until combined.
- Put everything in a plastic container and leave it in the freezer for 4/5 hours. (The larger the amount, the longer it should be stored in the freezer).
- Once cold, break into pieces the size of a dice.
- Add the teaspoons of liquid espresso and amaretto, and blend the whole mixture with the hand blender.
- The coffee sorbet is ready to be served!
After Dinner Iced Coffee
A touch of amaretto (almond liqueur) makes this iced coffee really special. Great refreshing coffee beverage, the perfect summer after dinner drink.
- 1 espresso ‘lungo’
- ice cubes
- amaretto liqueur
- sugar
- liquid cream
- bitter cocoa
For this recipe, we recommend Lavazza A Modo Mio Passionale, an intense and harmonious espresso, which cannot help but boast of its slightly caramelised flavour and hints of chocolate.
- Put 6-7 ice cubes and 1 teaspoon of sugar in a shaker.
- Add a tablespoon of amaretto liqueur and the espresso lungo.
- Close the shaker well and shake vigorously for 10-15 seconds.
- Open the shaker and pour it in a cocktail glass, removing the ice with the appropriate strainer.
- Finally, add a few drops of slightly stirred liquid cream on the surface and sprinkle with bitter cocoa.
Iced Mocha
The classic cream and chocolate combination blends with the flavour of coffee. For a delicious and refreshing break. It is truly scrumptious and indulgent.
- 50 ml coffee
- 50 ml cold chocolate
- whipped cream
- 6/7 ice cubes
- 1 l milk
- 175 g sugar
- 140 g cocoa powder
For this recipe, we recommend Lavazza A Modo Mio Intenso for a deep and rich coffee flavour, which can perfectly balance the sweetness of the chocolate.
For the hot chocolate, you can try our classic Italian Hot Chocolate Caffe Molinari Cioco Delice.
- Brew the coffee
- Put the ice in a cocktail glass and pour over the chilled chocolate mixed with 50 ml of milk.
- Add the coffee and top up with whipped cream.Make the Hot chocolate
- Bring 1 litre of milk to the boil.
- Add the previously mixed cocoa powder and sugar.
- Reduce the heat.
- Leave to reduce for 10 minutes or more depending on the consistency wanted.
- Leave to cool.
Affogato
If you’re looking for a pick-me-up post-dinner, the Espresso Martini is here to jolt you awake with its boozy magical powers. The cold coffee-flavored cocktail mixes vodka with espresso coffee...
- 30 ml of espresso
- 2 scoop of good quality vanilla ice cream
- Amaretti biscuits
- Roasted almond flakes for sprinkle
- Shaved chocolate for sprinkle
For this recipe, we recommend using Lavazza A Modo Mio Delizioso for a round, smooth and the authentic Italian espresso taste.
- Put two scoop of high quality vanilla ice cream into the bottom of the glass
- Gently pour over 1 shot of espresso coffee, making sure to cover all of the ice-cream
- Sprinkle over a handful of crushed amaretti biscuits, and some roasted almond flakes or crushed hazelnuts
- Garnishing with chocolate shavings on top.
So simple and so delicious!
Espresso Tonic
Trendy speciality coffee drink which become increasingly popular nowadays. There are many variations, but the basic and simple recipe is: a double shot of espresso and tonic water with ice.
- 125ml good quality Tonic water (using a tonic that has got more of the brighter and acidic notes, this will make the drink even more refreshing)
- double shot of espresso (the coffee should preferably be one with a lot of natural acidity – most Ethiopian and Kenyan coffees and 100% Arabica blend will work well)
- Plenty of Ice and Garnish
We recommend Lavazza Passionale Coffee Capsules for this recipe, for their boast of a slightly caramelised flavour and hints of chocolate.
- Fill a big glass (350 ml) all the way to the rim with ice.
- Pour over a good tonic and let it sit whilst you’re preparing the espresso. That way the tonic has time to get ice cold.
- Prepare a fruity espresso and pour the shot gently over the ice and serve it straight away.
- Add garnish if you like – we normally serve it with a couple of slices of lemon or lime.
Coffee Ice Cream
If you like your frozen treats smooth, fresh and strong, try this rich coffee ice cream recipe. It's an easy way to delight your guests – no ice cream maker required. You can use any coffee for this recipe.
For 8/10 servings
- 3 eggs
- 150g (5.3oz) sugar
- 300g (10.5oz) cream
- 10g (0.3oz / 3 spoonfuls) Lavazza Prontissimo! instant coffee
- 60ml (2fl oz / 4 cups) short espresso
- Prepare a small cup of strong espresso
- Whip the cold cream until it reaches the desired consistency and then leave it in the fridge while you prepare the other ingredients.
- Separate the egg whites and yolks.
- Add 100g (3.5oz) of sugar to the yolks, and whip them using an electric whisk until they become thick and foamy (about 3 minutes).
- Then add this mixture to the whipped cream.
- Remember to mix slowly.
- Whip the whites until stiff, slowly adding the 50g (1.7oz) of remaining sugar.
- Add this mixture to the cream and yolk, mixing from the bottom to the top.
- Once the mixture is smooth, add the cold coffee, continuing to mix slowly.
- Place the ice cream into a bowl, cover with clingfilm and place it in the freezer.
Espresso Tiramisu
A boozy twist on the classic tiramisu makes a jolly good after-dinner treat. This classic Italian dessert, requires no baking and so easy to put together, can be prepared well in advance.
- An espresso prepared with your Lavazza A Modo Mio Machine
- Italian Ladyfinger biscuits
- mascarpone cream
- cocoa
For the mascarpone cream:
- 250g mascarpone
- 60g icing sugar
- 90g liquid cream
- 40g whole milk
- ¼ vanilla pod
We recommend Lavazza Passionale Coffee Capsules for this recipe, for their boast of a slightly caramelised flavour and hints of chocolate.
- Beat the mascarpone, icing sugar, cream, milk and vanilla in a bowl until you reach a soft creamy consistency.
- Pour the mixture into a piping bag and keep it in the refrigerator.
- Put ladyfinger biscuits at the bottom of a Cappuccino cup and add a generous teaspoon of mascarpone cream.
- Pour the hot coffee around the sides of the cream.
- Sprinkle cocoa powder on the top and enjoy!
Dessert Coffee Recipes
Espresso Martini
A Classic Italian Recipe, the perfect marriage between vanilla ice cream and strong espresso. You can sprinkle it on top with nuts or biscuit crumbles to add the extra crunch.
- 125ml good quality Tonic water (using a tonic that has got more of the brighter and acidic notes, this will make the drink even more
- A long black prepared with your Lavazza A Modo Mio Machine
- 30ml vodka
- 30ml coffee liqueur
- 6 ice cubes
- 5g sugar syrup
- ½ Gianduiotto (optional)
For this recipe, we recommend using Lavazza A Modo Mio Delizioso, a well-rounded espresso, with a sweet aftertaste and distinctive aromatic layers.
- Prepare an espresso and add sugar.
- Place the ice, the sweetened coffee, the vodka and the Frangelico in
the shaker. - Shake the shaker really well to develop a delicious frothy coffee foam
for the top of your cocktail. - Strain the contents into a martini glass and garnish with a Gianduiotto or 3 coffee beans placed face-up.
Irish Coffee
This world famous drink has only four ingredients: coffee, Irish whiskey, sugar and cream – but with a few twists. With our carefully selected recipe, the perfect Irish coffee is guaranteed.
- 40ml Irish whiskey
- 120ml freshly brewed, robust coffee
- 20ml demerara sugar syrup or demerara sugar, to taste
- Fresh cream
- Freshly grated nutmeg
For this recipe, we recommend Lavazza A Modo Mio Qualità Rossa for the full-body, rich flavour and chocolaty taste.
- Preheat the glass with some warm water and discard.
- Add the whiskey, demerara sugar syrup (or sugar), coffee and hot water and stir well until the sugar all dissolve.
- Warm a large spoon and gently pour the cream over the back of the spoon to float on top of the coffee.
- Garnish with a light dusting of grated nutmeg.
* It is really important to note that the cream should be lightly aerated not heavily whipped and poured over the back of a heated spoon to get the right viscosity.
Baileys Latte
A splash of heavenly Baileys in a classic coffee drink. The perfect balance between the dark roast flavour of an espresso and the sweet creaminess of Baileys...So simple to make and it tastes exceptionally good!
- 30ml of espresso
- 60ml or 2oz of Baileys™ Original Irish Cream
- Milk
- Cinnamon for garnishing
For this recipe, we recommend Lavazza A Modo Mio Intenso for an deep and rich coffee flavour, which can perfectly balance the sweetness of the Baileys.
- Pour 30ml espresso and 60ml Baileys™ Original Irish Cream in large glass.
- Froth the milk using Lavazza A Modo Mio milk frother (using 2 discs to create the silky Latte style foamed milk) or hand electric frother (but you will need to boil and heat milk until very hot first if use hand frother)
- Pour the frothed milk and foam into the large glass.
- Finally, garnish the drink with a dash of cinnamon.
Coffee Shortbread Cookie
These coffee biscuits are the perfect indulgence anytime you're craving something a bit special. You can use any ground coffee or ground coffee from the coffee capsules for this recipe.
For 10 servings
- 10g (0.35oz) ground coffee
- 300g (10.5oz) plain flour
- 150g (5.3oz) butter
- 100g (3.5oz) icing sugar
- 1 egg
- 1 egg yolk
- Salt
For this recipe, we recommend Lavazza A Modo Mio Intenso coffee for its stands out richness taste with spicy aromas.
- Mix the sugar and butter until it becomes creamy.
- Create a well in the middle of the flour, dust it with the ground coffee and pour the butter and sugar mixture into the middle.
- Now add the egg and yolk to the well and begin to stir all the ingredients together, combining them slowly.
- Knead until you have a uniform dough, then chill in the fridge for around an hour.
- Roll out the dough on a board until you reach the desired thickness for your biscuits.
- Use a variety of biscuit cutters to cut out your biscuit shapes.
- Place them on baking paper and bake at 180°C (356°F) for around 10‒12 minutes.
Italian Mocha
This Italian Mocha is a simple and tasty recipe that gives a different twist to your coffee. Ideal for kick-starting the day or ending a meal on a pleasant note. And it is so easy to prepare at home.
- 30ml espresso
- 1 thick dark chocolate flake
- bitter cocoa powder
- dark pepper
- hot single pouring cream
For this recipe, we recommend Lavazza A Modo Mio Qualita Rossa Capsules coffee for the full body and penetrating aroma and a balanced and chocolatey taste.
- Brew the espresso in a small glass cup.
- Add a thick flake of dark chocolate.
- Generously dust the coffee with cocoa powder and dark pepper.
- Top up with hot single cream.
- Dust another sprinkle of cocoa powder.
We recommend Lavazza A Modo Mio Crema e Gusto Capsule for this recipe, for an intense and rich flavour.
Chocolate Coffee with Cream
The "Bavareisa Torinese" is the eighteenth-century version of the better-known "Bicerin." Its ingredients are coffee, chocolate and double cream. We recommend to use espresso coffee
For 1 serving
- 1 espresso lungo 50 ml (1.7fl oz) (we recommend Lavazza A Modo Mio Passionale Coffee Capsule)
- 50 ml (1.7fl oz) hot chocolate (we recommend Molinari Hot Chocolate)
- 50 ml (1.7fl oz) double cream
- Pour 50ml of hot chocolate into a glass.
- Dispense an espresso lungo (50ml) over the chocolate.
- Top up with lightly stirred double cream so that it floats on the surface.
Hazelnut Coffee
A perfect pick me up drink hailing from Naples: strong espresso with hazelnut cream. From the first sip, several contrasts are unveiled; hot and cold, sweet and intense, coffee and hazelnut...
For 1 serving
- 1 shot of espresso (we recommand to use Lavazza Crema e Gusto Ground coffee or Lavazza A Modo Mio Magia Capsule Coffee
For 8 serving of Hazelnut cream
- 5.3oz double cream
- 3.5 oz sweetbird hazelnut syrup
- The hazelnut cream (8 servings):
Pour the double cream and hazelnut syrup into a large bowl.
Whip with an electric whisk. - The drink
Prepare an espresso in a small glass.
Top up with 30ml of hazelnut cream.
Decorate with a light dusting of some ground coffee.
Viennese Coffee
So easy to make, this Viennese coffee recipe still bursts with heavenly flavour. This is a coffee recipe that paints a sumptuous picture of Viennese elegance with every sip.
For 1 serving
- 40ml long espresso or mocha (We recommend Lavazza A Modo Mio Lungo Dolce or Espresso ¡TIERRA! Coffee Capsule)
- 25g (0.9oz) whipped cream
- 2g (0.07oz) chocolate flakes
- 10g (0.35oz) Sweetbird chocolate syrup
- Pour 10 grams (0.3oz) of chocolate syrup into a small glass.
- Prepare a long espresso, pour it into the glass and add the whipped cream.
- Sprinkle with chocolate flakes.
- Done! Enjoy a divine coffee break with a gourmet flavour.
Spicy Moroccan Coffee
A touch of cinnamon and ginger for a light break. This amazing coffee recipe is a feisty and spicy version of the classic Marocchino, with an exotic touch for an unusual combination.
For 1 serving
- 1 espresso (we recommend Lavazza A Modo Mio Divino Coffee Capsule or Lavazza Qualità Rossa Ground Coffee
- fresh ginger
- cinnamon and icing sugar mix
- milk froth (we recommend to use Lavazza A Modo Mio Milk Frother)
- Cut 2 slices of fresh ginger and place in a small clear glass.
- Prepare an espresso in a small glass.
- Generously dust with the cinnamon and icing sugar mix.
- Top up with milk froth, trying to add as little as possible.
- Dust another sprinkle of the cinnamon and icing sugar mix on top.
