Gianduja Cream coffee with Morello Cherries
All the flavours of Italy brought together in a cup. A paste made of chocolate and finely ground hazelnuts is combined with the intensity of an Espresso Grand Cru and Morello cherries. No-one can resist this dolce vita.
- Add the almond essence to the milk and prepare the froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother
- Put the Gianduja cream into a tall glass
- Add the double cream, the cherries, and 1 table spoon cherry syrup
- On top of this, prepare a cappuccino with the bitter almond milk and a capsule of the chosen Grand Cru
- Drizzle the top with the remaining cherry syrup
- Garnish and enjoy immediately, without mixing the layers.
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