Almond Orgeat Cappuccino Almond Orgeat Cappuccino 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 center. 3.25

Almond Orgeat Cappuccino

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 center.

Preparation (2 persons)

  • Pour 2 teaspoons of orgeat or almond barley water into each Cappuccino cup and then prepare an Espresso (1.35 oz/40 ml) 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 flavored milk froth and sprinkle with cocoa powder if desired
  • Garnish each Cappuccino cup with an Amaretto biscuit and serve immediately.

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Accessories for this recipe

Ritual Cappuccino

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Characteristic

Easy
Difficulty
Easy
Preparation
PT10M10 min.
Material
2 Cappuccino cups (5.75 oz/170 ml)
1 Aeroccino milk frother or your Nespresso machine's steam nozzle
Origin
Switzerland

Ingredients

  • 2 capsules of Livanto Grand Cru (to produce 2.70 oz/80 ml of Espresso coffee)
  • 2 teaspoons of orgeat or almond barley water
  • 4.5 oz/130 ml of milk
  • ¼ teaspoon of bitter almond extract
  • Cocoa powder
  • 1 Amaretto Biscuit
<em>Livanto</em>
Livanto
Intensity : 6
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