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The flavours of gingerbread and maple syrup intermingle with the velvety smoothness of milk froth and the intensity of an Espresso Grand Cru. Give in to this indulgent temptation!
Preparation
- Boil the milk in a saucepan and dissolve the gingerbread in the milk
- Then add the maple syrup and stir well
- Pour the mixture into an Lungo cup and then prepare an Espresso in the same cup
- If desired, top with milk froth, prepared using the steam nozzle of your Nespresso machine or the Aeroccino milk frother
- Serve immediately.
Tags :
Gingerbread / Maple Syrup
Machines for this recipe
DeLonghi Essenza EN95 Metal Grey
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Characteristic
Difficulty
Easy
Easy
Preparation
5 min.
5 min.
Material
1 Lungo cup (150 ml)
1 saucepan
1 Lungo cup (150 ml)
1 saucepan
Origin
Switzerland
Switzerland
Ingredients
- 1 capsule of either Cosi or Decaffeinato Grand Cru (to produce 40 ml of Espresso coffee)
- 10ml or 2 teaspoons of milk
- Half a slice of gingerbread with the crust removed
- 1 teaspoon of maple syrup
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