This post has been sponsored by Nespresso. All thoughts and opinions are my own.
Mornings are sacred to me. I value them almost more than any other part of the day, and I truly believe they set the tone for everything that lies ahead of me. Suffice it to say, I’m very particular about having a specific routine. But I also believe that variety is the spice of life. So while I have a set of guidelines I follow, within those guidelines there’s plenty of diversity to be had.
For example, coffee is forever a part of my morning routine, no ifs, ands or buts about it. However, I almost never make the same coffee two days in a row. I love to switch it up by simply using different milks, flavors of Nespresso pods (Anything from their new Vertuo Line to their Original Line will do the trick.) and additives (like simple syrups). It doesn’t really take any extra effort, especially because of my easy-to-use Nespresso Essenza Mini machine, but it keeps things interesting and gives me something to look forward to every morning.
One of the most exciting morning coffee recipes I make is a virgin espresso chocotini. It sounds all kinds of weekend fancy, but you wouldn’t believe how quickly it comes together any weekday morning. And I don’t know about you, but I’m pretty sure I like the sounds of starting my day with something like an espresso martini a whole lot better than just a plain ol’ cup of coffee.
The recipe I’m sharing in today’s post, a Dark Chocolate Orange Double Espresso Chocotini, is inspired by a classic flavor combo that you just can’t go wrong with (aka citrus and chocolate). Additionally, since moving to California, we also always seem to have an abundance of citrus fruit on our hands, so finding new ways to use and incorporate them into our everyday lives has inspired all kinds of new kitchen creations.
While this coffee recipe comes together in a flash, it does require just the tiniest bit of prep work, namely preparing the required orange simple syrup in advance. It only takes a few minutes and three ingredients to make a big batch, which then stores in the refrigerator for you to make all the Dark Chocolate Orange Double Espresso Chocotini whenever your heart desires.
The rest is easy breezy. Brew a double shot of the Nespresso of your choice (I love using the Volluto pods!), shake with chocolate, simple syrup and milk, and serve.
PSA, joining the Nespresso Club is another example of an easy way to make your morning coffee more exciting because they offer things like limited edition coffees and easy order automatic shipments, you know, so you never accidentally run out of coffee or anything tragic like that (because a morning without coffee would be anything but exciting in my book!). You can find out more about the Nespresso Club and join on nespresso.com.
What do you do to make your morning coffee routine more exciting?
Dark Chocolate Orange Double Espresso Chocotini (virgin)
- 2 Volluto pods
- 2 tablespoons melted chocolate
- 2 tablespoons simple syrup (see recipe below)
- ¼ cup milk (+ additional for milk froth garnish, if desired)
- Orange zest, orange peel twist or cocoa powder (for optional garnish)
- Brew two Volluto espresso shots.
- Add melted chocolate, double espresso shot, simple syrup, milk and ice to a cocktail shaker. Shake to combine. Pour, garnish as desired (I like to add a little foamed milk and an orange peel twist) and enjoy a more exciting start to your day.
Nutrition (based on 1 drink prepared with 2% milk)
Calories: 280 Sugar: 44.2g Sodium: 46.2g Fat: 10.2g Saturated Fat: 6.8g Carbohydrates: 46.6g Fiber: 2.0g Protein: 5.4g Cholesterol: 5.0mg
Orange Simple Syrup
- 1 cup water
- 1 cup granulated sugar
- The peel of 1 large orange
- In a medium saucepan set over medium heat, bring the water and sugar to a boil.
- Add in the orange peel, and continue cooking, stirring constantly, until the mixture begins to thicken, about 10-12 minutes.
- Remove from the heat and pour into a storage jar with an airtight lid. Place in the refrigerator until chilled. Store any leftovers in the refrigerator for up to two weeks.