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Vanilla Espresso Mocktini
Indulge with this winter wonder, a mocktail that is both sweet and indulgent. Taste the perfect combination of vanilla and our sweet spiced notes from the black coffee
VERTUO
INGREDIENTS
- 1 Capsule Festive Black Double Espresso
- 60ml Double Cream (MILK)
- 3 Ice Cubes
- 1 Dried Apricot
- 1 Fir Sprig to decorate (optional)
*Check for allergens
MATERIALS
Vertuo Machine
Barista Festive Glass
Barista Shaker
Knife
Wooden Cocktail Stick
LET'S MAKE IT
1. Brew the coffee into a Barista Shaker.
2. Add syrup, cream and ice cubes on top. Shake well.
3. Pour the recipe into the Barista Festive Glass
4. To garnish, cut the apricot into 3 pieces and place it on the cocktail stick with a fir sprig.
5. Serve & enjoy!
ADD PRODUCTS BELOW
Whisky Essence
£0.63
Reveal Glasses
£34
Barista Shaker
£26
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!
ADD PRODUCTS BELOW
Stormio Boost
£0.76
Melozio Boost
£0.76
