Vanilla Espresso, Caramel Milk Froth and Cookies Vanilla Espresso, Caramel Milk Froth and Cookies A rich coffee combination with classic cool dessert flavours and a scrumptious cookie companion. 0

Vanilla Espresso, Caramel Milk Froth and Cookies

A rich coffee combination with classic cool dessert flavours and a scrumptious cookie companion.

Preparation

For the Vanilla coffee:

  • Prepare the milk froth, add the liquid caramel and put aside
  • Prepare the two coffees in one large cup and pour them into a cold glass
  • Add the scoop of vanilla ice cream immediately, and cover with the froth milk

For the cookies:

  • Heat the oven to 150°C 
  • Heat the sugar and water until it caramelises, then remove from the heat and add the coarsely crushed hazelnuts
  • Pour the hazelnuts onto some greaseproof paper and cook them in the oven for 10 min., stirring occasionally
  • Put the butter, sugar, salt, honey and egg in a mixing bowl
  • Bea until the mixture is smooth
  • Mix in the caramelised hazelnuts and grated chocolate
  • Turn the oven up to 180°C 
  • Put small balls of the mixture onto a lined baking tray and bale for about 15 min
  • Leave to cool on a wire rack

Accessories for this recipe

Ritual Espresso Spoon
$ 30.00
Glass Espresso

Characteristic

Medium
Difficulty
Medium
Preparation
PT20M14 min. + 18 min baking time
Material
1 Espresso cup (40 ml)
1 oven
1 mixer

Ingredients

For vanilla hot & cold coffee

  • 2 capsules of Grand Cru Volluto
  • 1 scoop of vanilla ice cream
  • 3 tablespoons milk froth
  • 2 teaspoons of liquid caramel

For the cookies

  • 70 g of soft butter
  • 70 g of sugar
  • 1 teaspoon of honey
  • 1 egg
  • 100 g of flour
  • 1 pinch of salt
  • 50 g of grated chocolate

For the hazelnut caramel

  • 80 g of whole hazelnuts
  • 40 g of sugar
  • 2 tablespoons of water