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Le montelimar café

Le montelimar café

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A childhood memory: sweet treats made with golden caramel, flaked almonds and nougatWith its lightly grilled notes and subtle hints of cocoa, the Arpeggio Grand Cru intensifies this recipes nougat flavours.

Preparation

  • Put two scoops of ice cream in the recipe glass and press it lightly down
  • Prepare two Arpeggios Grand Cru and shake them with 6 ice cubes
  • Pour the cold coffee on the ice cream
  • Adjust the "dentelle" on the Espressos
  • Mix the milk and some caramel syrup and prepare the froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother
  • Gently add the froth on the "dentelle"
  • Beware that it doesn't mix with the coffee
  • To decorate the top of your beverage, make a whirl with the froth and sprinkle it with some brown sugar.

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Characteristic

Medium
Difficulty
Medium
Preparation
PT10M10 min.
Material
1 tall recipe glass (350 ml/12 oz)
1 shaker
1 Aeroccino milk frother or your Nespresso machine's steam nozzle
Origin
Switzerland

Ingredients

  • 2 capsules of Arpeggio Grand Cru
  • 1 scoop of « nougatine » ice cream
  • Nougatine dentelle (thin biscuit)
  • 10 cl of milk
  • Caramel syrup
  • 6 ice cubes
<em>Arpeggio</em>
Arpeggio
Intensity : 9
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