Frosted Caramel Nut Macchiato

Be captivated by this coffee creation that promises warming caramel flavour and almond vanilla biscuit notes. It is like a warm blanket on a winter’s day

VERTUO


INGREDIENTS

- 1 Capsules Frosted Caramel Nut

- 80 ml milk or your preferred alternative

- 20g Dulce de Leche (MILK) or caramel sauce*

- 20g Speculoos Biscuits or Ginger Biscuits*

- 1 Fir sprig to decorate (optional)

*Check for allergens

MATERIALS

Vertuo Machine

Aeroccino 4 or Barista Device

Vertuo or Festive Mug



LET'S MAKE IT

1. Pour milk into milk frother and froth using the ‘’Cappuccino’’ setting.

2. Pour Dulce de Leche or Caramel Sauce into a mug and brew coffee on top.

3. Pour the milk froth on top.

4. Place biscuit pieces on top of the foam and garnish with a fir sprig.

5. Serve & enjoy!





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Whisky Essence

£0.63

Reveal Glasses

£34

Barista Shaker

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INGREDIENTS

- 110g

    Oats

- 50 g Maple Syrup

- 20g Dried Blueberries*

- 50g Dried Cranberries*

- 20g Shaved Coconut

- 20g Desiccated Coconut

- 30g Sunflower Seeds

- 30g Pumpkin Seeds

- 10g Stem Ginger*

- 5g Chia Seeds

*Please check ingredients for any allergens

Makes approx. 7 servings


MATERIALS

- Access to an oven and stove

- Small saucepan

- Mixing bowl

- Spoon

- Parchment-lined baking tray


LET'S MAKE IT

1. Preheat the oven to 160 degrees Celsius.

2. In a small saucepan, heat the maple syrup with 50ml of water until just combined.

3. In a large bowl, combine the oats, shaved coconut, desiccated coconut, sunflower seeds, pumpkin seeds,

4. Pour in the warmed maple syrup mixture and stir well.

5. Spread the mixture on a parchment-lined baking tray and bake for 30 minutes, stirring every 10 minutes.

6. Remove from the oven and stir in the dried blueberries, cranberries, stem ginger and chia seeds while still warm.

7. Once completely cold store in a tightly lidded jar or container.

8. Serve and enjoy!



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Stormio Boost

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Melozio Boost

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