We had our first lunch meeting since COVID-19 happened!  As we are still in the midst of the pandemic, we met outside on my deck and we were six feet apart.  I grabbed our favorite take-out garden salads with grilled chicken from the local deli for lunch and served blueberry pie that I bought from my weekly farmers’ market trip.  As our tradition, we always end lunch with cappuccino.  Being a hot day, having a hot cappuccino was out of the question.  Luckily, I have been making iced coffee for myself all summer long and have perfected a recipe.  I was thrilled to be able to have the ladies taste it.  Surprisingly, they both loved it and insisted that I share it here.

Iced Coffee:

-    Use 1 Nespresso espresso coffee capsule (I use either Diavolitto or Altissio; or if you don’t want caffeinated, use decaffeinated Intenso).

-     Run the machine twice, using one capsule.

-     Add 1 pack of sugar (I use turbinado cane sugar).

-    Add 4 – 5 ice cubes.

-    Add 1/4 - 1/3 cup milk (I use 2% Lactose-free milk).  This might seem like a lot of milk, but it’s really not.  Note that the espresso coffee is quite bold in taste and the seemingly large volume of milk is a good balance to it.

If you’re using decaffeinated Intenso capsule, you might not need to add sugar at all and use less milk.  Taste your iced coffee with a little bit of milk first before adding any sugar or more milk.  Stacey likes the iced coffee without any sugar. Hers was the Diavolitto capsule and it was her favorite drink of the summer!