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Signature smooth, rich instant coffee, with a well-rounded taste and rich aroma.


Signature smooth, rich instant coffee, with a well-rounded taste and rich aroma.


#Gold | Unwind with NESCAFÉ GOLD BLEND instant coffee…

Discover our signature smooth, rich instant coffee. Coffee connoisseurs will appreciate the well-rounded taste and rich aroma in every cup. Our expertly crafted blend is great for all coffee drinking occasions, whenever you want to make a moment special. So why not relax, enjoy the now and savour the distinctive taste of this premium blend.

The Arabica and Robusta coffee beans in our NESCAFÉ GOLD BLEND recipe have been carefully selected, then roasted to bring out their natural flavour. Our recipe also contains mountain grown Arabica beans ground ten times finer to unlock the soul of the bean. The result is a delicious coffee that helps make everyday moments extraordinary.

If you love NESCAFÉ GOLD BLEND, why not explore the rest of our range? Discover a smooth, crema-topped coffee with NESCAFÉ GOLD BLEND Smooth or unwind with our decaff blend, NESCAFÉ GOLD BLEND Decaff.


Cup of Respect

Great coffee starts with respect, which is why our coffee has been grown, made and packaged in a way that respects the environment and the people who farm our coffee beans.

From working with coffee farmers around the world supporting them in growing healthy, higher yielding crops to our commitment to make 100% of our packaging recyclable or reusable, we're working to protect the planet with every cup of NESCAFÉ. The result is high quality coffee that comes from sources you can trust.

So put the kettle on. Our stories are best enjoyed with a NESCAFÉ, because respect is something you can taste in every cup.

Woman picking coffee beans
#Gold | Welcome to the Roastery
Top view of a coffee cup

NESCAFÉ is the world's favourite coffee brand, enjoyed in over 180 countries worldwide. With over 80 years of experience in selecting, roasting and blending the very best coffee, it's no surprise that over 5,500 cups of NESCAFÉ coffee are drunk every second! Discover all the different kinds of coffee beans and the various ways to roast them. 

In the middle of a busy day, it's important to have some time for yourself and appreciate the moment. So take a break and focus on the now with NESCAFÉ GOLD BLEND. Our recipe uses carefully selected roasted coffee beans for a premium instant coffee experience every time. Each cup takes moments to prepare, making it easy for you to enjoy a delicious coffee. Whatever each day brings, make time for cup of quality coffee and take a moment to reconnect with NESCAFÉ GOLD BLEND instant coffee.




It all starts with a NESCAFÉ


    Carefully selected Arabica and Robusta coffee beans are roasted to bring out their natural flavour.


    Contains mountain grown Arabica beans ground ten times finer to unlock the soul of the bean.


    High quality and sustainably sourced from countries like Colombia, Brazil, Honduras, Vietnam and Indonesia.



  • latte-cheesecake-recipe-card-grid-view-desktop

Latte Cheesecake with Rich Chocolate Glaze


Create It

  1. Preheat the oven to 160°C, (140°C for fan ovens) Gas Mark 3 and set the shelf just below centre.
  2. Lightly grease and base line the cake tin. Wrap the outside of the tin in a double layer of foil (to make a water-tight seal around the base).
  3. Make the base: Blend the biscuits in a food processor or mixing bowl, to fine crumbs and pulse/mix in the butter. Lightly press into the tin making an even layer. Chill.
  4. Make the filling: Blend the cream cheese and sugar together in a food processor.  Add the eggs, one at a time, with the processor running on low speed. Add the vanilla and crème fraiche. Mix the cornflour into the liquid coffee to make a smooth paste and add this to the egg mixture. Blend until smooth.
  5. Pour the cheesecake filling onto the biscuit base. Stand the wrapped tin in a deep roasting tin. Pour hot water to come halfway up the sides of the cheesecake tin. Bake in the centre of the oven for 30 minutes.
  6. Turn the oven off, partially open the door and leave the cheesecake in the oven for 15 minutes to set. This helps to avoid the top cracking. Remove to a rack to finish cooling and then refrigerate for at least 4 hours before serving.
  7. Make the ganache topping: Heat the cream with the sugar until almost boiling. Pour over the chocolate and stir until melted. Leave to cool and thicken slightly. Pour onto the centre of the top of the cheesecake and tilt to spread evenly. Allow to set.


  • For the base:
  • 70g
    unsalted butter or baking spread (min. 70% fat)
  • 175g
    light digestive biscuits
  • For the filling:
  • 600g
    light cream cheese
  • 115g
    caster sugar
  • 3
    medium eggs
  • 2tsp
    pure vanilla extract
  • 200ml
    half fat crème fraiche (contains milk)
  • 1tbsp
  • 3tbsp
    NESCAFÉ GOLD BLEND dissolved in 3tbsp hot water
  • For the chocolate glaze:
  • 100ml
    double cream
  • 1tsp
    caster sugar
  • 70g
    dark chocolate, chunks
  • Required equipment
  • 23cm (9in) round loose-bottomed cake tin
  • Allergens in this recipe: Flour, Eggs, Milk
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  • cappuccino-ice-cream-recipe-card-grid-view-desktop

Cappuccino Munchie Ice Cream


Create It

  1. Split the vanilla pod lengthwise and scrape the seeds into a large bowl (alternatively pour the vanilla extract into a large bowl). Add the cream to the bowl and whip until very thick. Pour in the condensed and fresh milk. Mix the coffee granules with 1tbsp boiling water until dissolved. Add to the bowl and fold together until smooth.
  2. Pour the creamy mixture into a large shallow bowl and place in the freezer for 2 hours. Remove from the freezer and beat the ice cream. It should be quite thick at this stage, if not, return to the freezer for another hour. Stir in the munchies and pour into the loaf tin. Freeze until solid (approx. another 2 hours or overnight).
  3. To serve, simply dip the loaf tin into hot water for about 20 seconds then invert onto a plate. Or serve in scoops in wafer cones drizzled with chocolate sauce.


  • 1
    vanilla pod or 1tbsp vanilla extract
  • 450ml (¾pt)
    carton whipping cream
  • 397g can
    Carnation Condensed Milk Light
  • 150ml (¼pt)
    semi-skimmed milk
  • 2tsp
    NESCAFÉ GOLD BLEND, dissolved in 1tbsp of hot water
  • 2 packets
    Nestlé Munchies, chopped (contains milk, wheat & barley)
  • Required equipment
  • 900g (2lb) loaf tin
  • Allergens in this recipe: Milk, Wheat, Barley
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  • coffee-walnut-cake-recipe-card-grid-view-desktop

Coffee Walnut Cake


Create It

  1. Preheat the oven to 180°C, (160°C for fan ovens) Gas Mark 4. Grease and base line the cake tin.
  2. Place the sponge ingredients except the walnuts into a large mixing bowl and beat until light and creamy with an electric hand mixer.
  3. Fold in the chopped walnuts and spoon the mixture into the tin. Bake for about 45-50 minutes, or until well risen and a skewer comes out clean.
  4. When the cake is cold, beat the ingredients for the filling together in a bowl until you have a soft buttercream. Split the cake into two or three layers and then sandwich back together with the filling.
  5. Gradually mix the coffee liquid into the fondant icing sugar, adding more water, in drops, to form a thick icing.
  6. Spread the icing onto the centre of the cake and coax it to the sides. Sprinkle with walnuts if using and leave to set.


  • For the cake:
  • 225g
    butter or reduced fat butter spread suitable for baking
  • 225g
    golden caster sugar
  • 4
    large eggs, at room temperature
  • 55g
    ground almonds (optional)
  • 2tbsp
    NESCAFÉ GOLD BLEND, dissolved in 3tbsp boiling water, then cooled
  • 25g
    chopped walnuts
  • 225g
    self-raising Flour
  • For the buttercream:
  • 150g
    reduced fat butter spread, or butter, softened
  • 150g
    golden icing sugar, sifted
  • 1tsp
    coffee liquid from the icing, below
  • For the icing:
  • 1tbsp
    NESCAFÈ GOLD BLEND dissolved in 1tbsp boiling water
  • 150g
    fondant icing sugar, sieved
  • 25g
    chopped walnuts
  • Required equipment
  • 20cm (8in), deep loose-based cake tin
  • Allergens in this recipe: Flour, Nuts, Milk, Eggs
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Dalgona Coffee


Create It

  1. Add the coffee, sugar and hot water to a mixing bowl.
  2. Use a spoon or any other mixing tool and whip vigorously until you get a creamy, fluffy foam. It can take a few (4-5) minutes!
  3. Use a spoon to scoop out the foam and place it on top of a glass of milk with ice cubes. Tip: you can use any milk you like – we recommend semi-skimmed milk, but you could also try plant-based too!


  • 2tsp (4g)
  • 2tsp (12g)
  • 20ml
    hot water
  • Glass (170ml)
    of semi-skimmed milk
  • A few ice cubes
  • Required equipment
  • Spoon, whisk or a mixer
  • Small mixing bowl
  • Allergens in this recipe: Milk
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Per Portion

Each mug** contains:

  • Energy

    9 kJ

    2 kcal


  • Fat




  • Saturates




  • Sugars




  • Salt




of an adult's Reference Intake (RI)*

Energy per 100ml: 5 kJ / 1 kcal

*Reference Intake of an average adult (8400 kJ / 2000 kcal)

Typical Values Per 100g Per 100ml Per mug** Reference Intake* %RI*
Energy KJ 505 kJ 5 kJ 9 kJ 8400 kJ <1%
Energy Kcal 123 kJ 1 kcal 2 kcal 2000 kcal <1%
Fat 0.7g Trace Trace 70g <1%
of which saturates 0.3g Nil Trace 20g <1%
Carbohydrate 3g Trace 0.1g 260g <1%
of which sugars 3g Trace 0.1g 90g <1%
Fibre 34.2g 0.3g 0.6g - -
Protein 8g 0.1g 0.1g 60g <1%
Salt 0.24g Nil Trace 6g <1%
  • *Reference Intake of an average adult (8400 kJ / 2000 kcal)
  • **One mug (one tsp (1.8g) + 200ml water); used as basis for per 100ml