Le montelimar café Le montelimar café A childhood memory: sweet treats made with golden caramel, flaked almonds and nougat…With its lightly grilled notes and subtle hints of cocoa, the <em>Arpeggio</em> Grand Cru intensifies this recipe’s nougat flavours. 3.72

Le montelimar café

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 in espresso (2 x 40 ml / 1.5 oz) and shake them with 6 ice cubes. Pour the cold coffee on the ice cream.
  • Prepare the froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother, and add some caramel syrup in the glass. 
  • 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.

Characteristic

Medium
Difficulty
Medium
Preparation time
PT10M10 min.
Material
1 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
  • 2 scoops of « nougatine » ice cream
  • Nougatine dentelle (thin biscuit)
  • 10 cl / 3.4 oz of milk
  • Caramel syrup
  • 6 ice cubes