Holiday Shop lifestyle

Recipes for the Holidays with Nespresso

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Just in time for the holiday entertaining season I chance to try the new Nespresso Verturoline  from Home Outfitters and let me just say it’s entirely changed my #butfirstcoffee morning situation. With the click of a button, I have a barrista-worthy latte with no stopping at at my local starbucks. I’ve had a ton of fun experimenting with different recipes using the Verturoline and the Aeroccino+  milk frother  and included a few of my favourites below! But most of all, this Nespresso machine is a must-have for entertaining. I can literally be my very own coffee shop making everything from flavored coffee to an espresso, latte or macchiato for our guests!

Want to take a peak at all the possibilities with Nepresso? Check out their online recipes here!

One of my favourite recipes was actually one of the simplest!  The Hazelnut Cappuccino was like a warm nutella treat fit for any cold morning. See how to make your own below!

Hazelnut Cappuccino

A classic recipe revisited as a delicious Espresso. Wrapped in smooth milk foam, every Grand Cru takes on the subtle aromas of hazelnut.


  • capsule of either Livanto or Volluto Grand Cru
  • 3 cl / 1 oz of hazelnut syrup
  • a pinch of hazelnut powder
  • 10 cl / 3_5 oz of milk
  • sugar


  • Aeroccino milk frother or your Nespresso machine’s steam nozzle, or the Lattissima+ machine
  • Cappuccino Cup (170 ml / 6 oz)
  • Ritual Cappuccino


  • Blend the hazelnuts powder and the sugar
  • Put it on an oven tray into the oven
  • Roast until they get a nice golden brown colour
  • Pour the syrup and the milk in the Aeroccino milk frother or use the steampipe of your Nespressomachine to make milkfroth
  • Prepare the capsule of either Livanto or Volluto Grand Cru in espresso (40 ml / 1
  • 5 oz)
  • Pour the espresso in the Cappuccino cup and place the milkfroth with the caramelized hazelnut powder on top

Feeling a little more festive? Get into the holiday spirit with this Gingerbread Coffee recipe below!

Gingerbread Coffee

A mouth-watering new take on a sweet and spicy classic, warm and generous, superbly balanced, divinely fragrant and ever-so comforting.


  • capsule of either Cosi or Decaffeinato Grand Cru
  • 125 g / 4_5 oz of butter
  • 90 g / 3_2 oz of cane sugar
  • teaspoons of honey
  • egg
  • 350 g / 12_5 oz of flour
  • teaspoon of ginger
  • teaspoon of cinnamon
  • Sugar sprinkles


  • Oven
  • Mixer
  • Glass Espresso


  • Stir the butter, the sugar and the honey together, add the egg
  •  Add the flour, the ginger and form a ball with the dough
  •  Cool it one hour in the fridge
  •  Preheat the oven on 180°C / 356 Fahrenheit
  •  Roll the dough on the form, cut little forms with a knife of with a form
  •  Decorate with some sugar
  •  Let it bake for 10min
  •  Serve with Roma Grand Crus
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Thank you to Home Outfitters for partnering on this post!

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1 Comment

  • Reply
    December 26, 2015 at 7:26 pm

    This Nespresso sounds awesome! I would like to try this recipe. 🙂

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