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Travel the world with every cup
Get inspired by exciting new coffee capitals with all new World Explorations Espressos, including Limited Edition Miami Espresso.
Journey to new tastes, Miami Style
POLLY MARKUS’ MIAMI KEY LIME PIE
INSPIRED BY WORLD EXPLORATIONS MIAMI ESPRESSO
Limited Edition World Explorations Miami Espresso embodies the Hispanic coffee influence: vibrant and bold. Taking inspiration from Miami’s melting pot of cultures, local Tastemaker Polly Markus’ (@miss_pollys_kitchen) Miami Key Lime Pie recipe will transport you straight to this vibrant city. Try it with a Cafecito Cappuccino for a perfect pairing. See full recipe below.
DISCOVER THE WORLD EXPLORATIONS Recipes
Allow the World Explorations Espressos to take you on a journey to discover unique tastes and rituals inspired by the diversity of local coffee cultures around the world.
EXPLORE NEW TASTES


POLLY MARKUS’ MIAMI KEY LIME PIE
Cooking time 4 hours Recipe difficulty MEDIUM

Cafecito Cappuccino
Cooking time <5 Minutes Recipe difficulty EASY

Spiced Espresso Martini
Cooking time <5 Minutes Recipe difficulty EASY

Café Au lait
Cooking time <5 minutes Recipe difficulty EASY

Brazillian Affogato
Cooking time <5 minutes Recipe difficulty EASY

Rosewater Mocha
Cooking time <5 minutes Recipe difficulty EASY
POLLY MARKUS’ MIAMI KEY LIME PIE
What you need
Ingredients
300g | Packet of Hob Nobs |
150g | Melted butter |
3 | Egg yolks |
1 | Can of sweetened condensed milk |
Zest of 3 limes | |
Juice of 4 juicy large limes | |
400ml | Double cream |
1 tbsp | Icing sugar |
Extra lime zest for garnish |
Method
-
Pre heat the oven to 175c fan bake.
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Using a food processor, blitz the biscuits into crumbs, then slowly add the melted butter until combined
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Grease a 24cm loose based quiche tin, then add the biscuits and press the crumb firmly into the base and up the sides.
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Bake for 10 minutes. Remove and let it cool
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Whilst the crust is baking, whisk the eggs together. Add the condensed milk. Using an electric beater, whisk for a further 2-3 minutes
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Next, add the lime zest and juice and continue to whisk for another couple of minutes
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Pour the lime filling into the cooled base then place it back in the oven and bake for 15 minutes
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Let it cool on a wire rack and then leave it in the fridge for 3 hours or overnight
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Just before you serve, whisk together the cream and icing sugar, spoon this over the top of the pie and garnish with the extra lime zest
Cafecito Cappuccino
What you need
Ingredients
1 | Espresso 40ml extraction of Miami Espresso |
60ml | Milk |
1 tsp | Brown sugar |
Materials
VIEW Cappuccino and Saucer | |
Nespresso Original Machine | |
Milk device |

How to make
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Froth your milk on high froth or cappuccino setting.
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Extract Miami espresso directly into cappuccino glass.
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Pour hot frothed milk over the top, allowing a dome to form.
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Dust coffee with a teaspoon of brown sugar, allowing it to melt into the creamy milk froth and enjoy.
Spiced Espresso Martini
What you need
Ingredients
1 | Espresso 40ml extraction of Miami Espresso |
3 | Ice Cubes |
40ml | Vodka |
15ml | Coffee Liqueur |
10ml | Maple Syrup |
½ tsp | Cracked Black Pepper |
¼ tsp | Ground Cinnamon |
1 | Cinnamon Stick |
Materials
Nespresso Machine | |
Martini glass | |
Cocktail Shaker | |
Strainer |
Method
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Place ice, vodka, coffee liqueur, maple syrup and some black cracked pepper into a shaker
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Extract coffee directly into the shaker as the last ingredient
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Place lid on shaker and shake hard for 15 seconds
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Strain into a martini glass
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Garnish with a pinch of cinnamon, some more cracked pepper and a cinnamon stick to finish
Café Au lait
What you need
Ingredients
2 | Espresso 40ml extraction of Paris Espresso |
100ml | Milk |
1 | Croissant (served on the side and dipped in coffee) |
Materials
View Cappuccino cup & Saucer | |
Original Nespresso Machine and milk device |
Method
-
Heat milk using Nespresso milk device on flattest setting.
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Extract 2 x Paris Espresso capsules into a Cappuccino cup for a total of 80 ml
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Pour hot milk into glass over your espresso.
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Serve with croissant and dip into coffee as you enjoy
Brazillian Affogato
What you need
Ingredients
1 | Espresso 40ml extraction of Rio de Janeiro Espresso |
1 tbsp | Sweetened Condensed Milk |
1 | Large scoop of chocolate ice cream |
1 tsp | Chocolate sprinkles |
Materials
View Cappuccino cup & Saucer | |
Original Nespresso Machine and milk device | |
Tablespoon and Teaspoon | |
Ice cream scoop |
Method
-
Add sweetened condensed milk to Cappuccino Glass
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Add ice cream scoop to glass
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Extract coffee along the side of the glass to maintain the ice cream shape
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Garnish with chocolate sprinkles to resemble Brigadeiro
Rosewater Mocha
What you need
Ingredients
1 | Espresso 40ml extraction of Istanbul Espresso |
100ml | Milk |
1 tbsp | Chocolate sauce |
1 tsp | Rose water |
2 | Squares of Nespresso Chocolate |
Materials
Lume Cappuccino cup & saucer | |
Original Nespresso Machine and milk device | |
Fine grater |
Method
-
Heat milk using Nespresso milk device on Cappuccino setting
-
Add chocolate sauce and rose water into Cappuccino cup
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Extract 40ml Istanbul Espresso into Cappuccino cup and stir to combine
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Pour milk over top of espresso as close to the cup as possible to encourage froth to form on top
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Grate chocolate over top
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