1. In a Mixologist glass (S), combine 4 Nespresso ice cubes and a slice of cucumber, then pour in 60ml of tonic water.
2. Extract 40ml of Yuzu Vanilla coffee into a jug, add 1 ice cube, and foam the coffee using the Nespresso Nanofoamer.
3. Gently pour the foamed Iced Coffee Nitro over the mixture in the glass.
4. Garnish with an additional cucumber slice and slap fresh mint leaves to release their essence.
5. Optional: Express orange zest over the drink for added aromas.

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1. In a large Barista Mixologist Glass, put 6 Nespresso ice cubes. Add 3 fresh mint leaves and 15ml of Vanilla syrup.
2. Pour 100ml of Coconut Water into the glass.
3. In a separate cup, extract 80ml of Coconut Vanilla Flavour Over Ice (230ml), using the Coffee Creations Mode of your Vertuo up machine. To do this, press twice on the button of your machine until the light turns turquoise.
4. In a Barista device, pour the coffee, add 1 ice cube, close the lid. Choose the Iced Nitro recipe and press the start button.
5. Pour the Iced Nitro coffee gently in the Barista Mixologist Glass, over the coconut water.
6. Add a nice branch of non-treated mint leave on top.
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1. Place 10ml of Vanilla Syrup into a Mug​
2. Add 120ml of 1.5% milk to the Nespresso Milk Frother and start the device.​
3. Pour the prepared milk into the mug.​
4. Using Recipe Creation Mode, double click to extract 80ml of French Lavender And Vanilla Decaffeinato on top of the drink.​
5. Garnish with edible lavender buds.

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