Gingerbread Coffee Gingerbread Coffee The flavours of gingerbread and maple syrup intermingle with the velvety smoothness of milk foam and the intensity of an Espresso Grand Cru. Give in to this indulgent temptation! 3.33

Gingerbread Coffee

The flavours of gingerbread and maple syrup intermingle with the velvety smoothness of milk foam 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 Espresso cup and then prepare an Espresso in the same cup
  • If desired, top with milk froth, prepared using the Aeroccino milk frother
  • Serve immediately.

Accessories for this recipe

Glass Expresso Cup & Black Saucer

Characteristic

Easy
Difficulty
Easy
Preparation time
PT10M5 min
Material
1 Espresso cup (80 ml/3 oz)
1 saucepan
Origin
Switzerland

Ingredients

  • 1 capsule of either Cosi or Decaffeinato Grand Cru (to produce 40 ml,1.35 oz of Espresso coffee)
  • 10ml, 2 teaspoons of milk
  • Half a slice of gingerbread with the crust removed
  • 1 teaspoon of maple syrup
<em>Cosi</em>
Cosi
Intensity : 3
Order
<em>Decaffeinato</em>
Decaffeinato
Intensity : 2
Order