Mano à Mano
Discover this coffee recipe with a meringue double cream taste.
5 min
Medium
Here is what you need
Ingredients
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- 1 Vivalto Lungo Decaffeinato
- 2 scoops Double Cream & Meringues ice cream
- 100 ml milk
- Crushed ice
- 20 ml cotton candy syrup
- 1 teaspoon Sprinkles/Hundreds and thousands
- Shaker
- Aeroccino
- Glass
Materials
- Shaker
- Aeroccino
- Glass
How to make !
- Add the milk to the Aeroccino and switch on the hot frothing mode.
- Incorporate the 20 ml cotton candy syrup.
- Place two scoops Double Cream & Meringues ice cream in the shaker.
- Dispense a Vivalto Lungo Decaffeinato into the shaker over the Double Cream & Meringues ice cream.
- Shake vigorously.
- Place a tablespoon of crushed ice in a large, chilled glass.
- Pour over the mixture and top with the candyfloss-flavoured milk froth.
- Finish with 1 teaspoon of Sprinkles/Hundreds and thousands on top
Recommended Nespresso coffees
Mano à Mano
- 5 min
- Medium
Materials
- Shaker
- Aeroccino
- Glass
Recommended Nespresso coffees
Ingredients
- 1 Vivalto Lungo Decaffeinato
- 2 scoops Double Cream & Meringues ice cream
- 100 ml milk
- Crushed ice
- 20 ml cotton candy syrup
- 1 teaspoon Sprinkles/Hundreds and thousands
Inspirations
How to make !
- Add the milk to the Aeroccino and switch on the hot frothing mode.
- Incorporate the 20 ml cotton candy syrup.
- Place two scoops Double Cream & Meringues ice cream in the shaker.
- Dispense a Vivalto Lungo Decaffeinato into the shaker over the Double Cream & Meringues ice cream.
- Shake vigorously.
- Place a tablespoon of crushed ice in a large, chilled glass.
- Pour over the mixture and top with the candyfloss-flavoured milk froth.
- Finish with 1 teaspoon of Sprinkles/Hundreds and thousands on top