Because chocolate is the straightest path to intense coffee flavour, we like to spike our nuuts with coffee on a regular basis.
Yes, we are coffee-obsessives, so our Jura coffee machine is on constant duty. It not only looks super stylish in the kitchen, but kicks our caffeine cravings to the curb.
Because coffee is so much more than just a daily grind, we use it in lots of different ways. Yes, we are coffee nerds, but roll with us, because good coffee is so much more than just really really great tasting.
We love to:
- Pimp our nuut adding a shot of espresso to ice and almond milk
- Sip at sunset as an espresso martini or nuut coconut espresso smoothie
- Pour over ice-cream for dessert – hello nuut affogato
- Combine with coconut oil and brown sugar and use as a body scrub (messy but extremely effective)
- Use coffee grounds to neutralise odours in our refrigerator. Just pop in a cup and stow on a shelf!
- Throw coffee grounds into compost or fertiliser to deter bugs
Inspired? Go to it!
This is what we drink dashing out the door. It’s breakfast and coffee in just one cup.
1 sachet nuut (any blend your taste buds demand)
1 shot of espresso
300ml almond or oat milk
3 whole almonds
what to do?
Combine all in blender and blitz it to glory.
nuut coconut espresso smoothie
Take a break from your espresso martini and sip one of these. Your body will love you for it.
2 tsp. nuut (any blend)
2 tsp. espresso
1 frozen banana
1/2 cup coconut milk
1/2 cup freshly brewed coffee - cooled
1 tsp. organic honey
1 tsp. vanilla extract
1/8 tsp. ground cinnamon
shaved semisweet chocolate and toasted coconut chips for garnish
what to do?
Place all ingredients in a blender and process until smooth. Garnish with shaved chocolate and coconut chips.
We have all the bases covered here. Use a really good quality ice-cream or gelato, and play with different liqueurs, like Sambuca or aged dark rum. Yum.
2 tbsp nuut (any blend)
1 or 2 scoops of chocolate gelato
1 double espresso
1 tbsp Frangelico, Nocello or similar
what to do?
Place one or two scoops of gelato in each coffee cup.
Spoon the espresso and liqueur over the top, scatter with nuut and serve immediately.
Experiment to get the right ratio of ice-cream to cup size, and to strike the right balance between hot and cold, bitter and sweet. The gelato's sweet richness should be balanced by the strength of the coffee, the deliciousness of the nuut, and the kick of the booze.