Ultimate Coffee Creations
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The flavors of gingerbread and maple syrup intermingle with the velvety smoothness of milk foam and the intensity of an Espresso Grand Cru. Give in to this indulgent temptation!
Preparation
- Boil the milk in a saucepan and dissolve the gingerbread in the milk
- Then add the maple syrup and stir well
- Pour the mixture into an Espresso cup and then prepare an Espresso in the same cup
- If desired, top with milk froth, prepared using the steam nozzle of your Nespresso machine or the Aeroccino milk frother
- Serve immediately.
Tags :
gingerbread / maple syrup
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Characteristic
Difficulty
Easy
Easy
Preparation
5 min.
5 min.
Material
1 Espresso cup (2.7 oz/80 ml)
1 saucepan
1 Espresso cup (2.7 oz/80 ml)
1 saucepan
Origin
Switzerland
Switzerland
Ingredients
- 1 capsule of either Cosi or Decaffeinato Grand Cru (to produce 1.35 oz/40 ml of Espresso coffee)
- 0.3 oz/10 ml, 2 teaspoons of milk
- Half a slice of gingerbread with the crust removed
- 1 teaspoon of maple syrup
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