Preparation Information
- 3 min
- Easy
Ingredients
9 x 30g Nespresso Ice Cubes
40ml Hot water
1.5g Matcha powder
20g White Chocolate sauce
1 Capsule Original Coconut Vanilla Over
*Recipe contains allergens such as dairy.
Materials
Barista Mixologist Glass - Small
Nespresso Ice Cube Tray
NanoFoamer
Allergens
Let's make it!
- In a jug, combine 1.5 g of Matcha powder with 40 ml of hot water. Use the Nespresso NanoFoamer to mix vigorously until smooth and lump-free.
- Add 80 ml of cold 1.5% milk to the matcha mixture. Continue foaming gently with the NanoFoamer to achieve a silky texture.
- In a Mixology glass, display 15 g of white chocolate sauce and 4 ice cubes.
- Gently pour the matcha-milk blend into the glass over the ice and chocolate base.
- Extract 40 ml of Nespresso Coconut & Vanilla coffee. Foam it lightly with one ice cube, then pour over the matcha layer to create a beautiful cloudy contrast.
