Almond Orgeat Cappuccino Almond Orgeat Cappuccino This recipe takes you on a journey to Sicily, full of the scent of the almond tree fields of Aragorna. The Cappuccino melts in the mouth like an amaretto biscuit with a tender centre. 3.21

Almond Orgeat Cappuccino

This recipe takes you on a journey to Sicily, full of the scent of the almond tree fields of Aragorna. The Cappuccino melts in the mouth like an amaretto biscuit with a tender centre.

Preparation (2 persons)

  • Pour 2 teaspoons of orgeat or almond barley water into each cappuccino cup and then prepare an Espresso (40 ml) into a cup
  • Add the bitter almond extract to the milk and prepare the milk froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother
  • Top each cappuccino cup with the flavoured milk froth and sprinkle with cocoa powder if desired
  • Garnish each cappuccino cup with an Amaretto biscuit and serve immediately.

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Machines for this recipe

DeLonghi CitiZ&milk EN265 Limousine Black
$ 499.00
DeLonghi Pixie Carmine
$ 439.00
DeLonghi Pixie EN125 Electric Aluminium
$ 439.00
Nespresso Pixie C60 Electric Red
$ 439.00
Nespresso Pixie C60 Electric Titan
$ 439.00
Aeroccino +
$ 89.00
Aeroccino 3 Black
$ 119.00
Aeroccino 3 Red
$ 119.00
Aeroccino 3 White
$ 119.00
Delonghi U - Black
$ 379.00
Nespresso U - White
$ 379.00
Nespresso CitiZ C110 Fire Engine Red
$ 399.00
Nespresso CitiZ&milk C120 Fire Engine Red
$ 499.00

Accessories for this recipe

Ritual Cappuccino
$ 40.00

Characteristic

Easy
Difficulty
Easy
Preparation
PT10M10 min.
Material
2 Cappuccino cups (170 ml)
1 Aeroccino milk frother or your Nespresso machine's steam nozzle
Ritual Cappuccino
Ritual Recipe Spoon
Origin
Switzerland

Ingredients

  • 2 capsules of Livanto Grand Cru (to produce 80 ml of Espresso coffee)
  • 2 teaspoons of orgeat or almond barley water
  • 130 ml of milk
  • ¼ : teaspoon of bitter almond extract
  • Cocoa powder
  • 1 Amaretto Biscuit