Citrus Egg Coffee

citrus egg coffee

Nothing feels like summer to me more than citrus. What I love about this Nespresso Master Origin Ethiopia coffee is the subtle citrus notes that it carries and I wanted to make sure that the citrus taste is carried through in this recipe. Inspired by a coffee drink we used to have often as a family that used condensed milk, I wanted to expand on that taste and I believe I created a masterpiece. It’s a unique dual experience of an almost cold orange custard that floats on top of the cup, mixed with the beautiful espresso shot and a simple orange syrup. Out of all the recipes I created for the Nespresso Master Origin range, this has to be my favourite – J’Something.

What you Need:

  • 1 capsule, Nespresso Master Origin Ethiopia brewed as a lungo
  • 20ml freshly squeezed orange juice
  • 50ml sugar
  • 50ml water
  • 1 egg yolk
  • 2 teaspoons condensed milk

master origin

What to Do:

1. Put sugar, water and orange juice into a small saucepan and bring to a boil.

2. Reduce heat and allow to simmer for 10 minutes until a syrup forms. Remove from heat.

3. Brew the coffee.

4. Put the egg yolk and 2 teaspoons of the condensed milk into a small deep bowl and whisk together until frothy.

5. Add a tablespoon of the brewed coffee and whisk it into the mixture.

6. Pour the remaining brewed coffee into a lungo coffee mug, add a teaspoon of orange syrup and stir.

7. Add the frothy egg mixture on top and serve.

*Serves 1


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