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Almond Orgeat Cappuccino

Almond Orgeat Cappuccino

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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 liquid, 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, 1.5 oz) 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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Characteristics

Easy
Difficulty
Easy
Preparation
PT10M10 min.
Material
2 Cappuccino cups (170 ml/6 oz)
1 Aeroccino milk frother or your Nespresso machine's steam nozzle
Origin
Switzerland

Ingredients

  • 2 capsules of Livanto Grand Cru (to produce 80 ml, 3 oz of Espresso coffee)
  • 2 teaspoons of orgeat or almond barley water
  • 130 ml, 4.5 oz of milk
  • ¼ : teaspoon of bitter almond extract
  • Cocoa powder
  • 1 Amaretto Biscuit
<em>Livanto</em>
Livanto
Intensity : 6
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