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DARK CHOCOLATE, GRATED (70% COCOA SOLIDS) - 20G CONDENSED MILK - 50ML COCONUT MILK - 50ML HONEY COCOA POWDER TO DUST
ACCESSORIESVIEW CAPPUCCINO CUP
PREPARATION- PLACE THE GRATED CHOCOLATE IN A SAUCER.
- DIP THE CUP IN SOME HONEY AND THEN DIP THE RIM IN THE GRATED DARK CHOCOLATE.
- SPOON THE REST OF THE CHOCOLATE IN THE CUP.
- COMBINE THE MILKS IN A SMALL JUG AND MIX.
- BREW THE COFFEE (40ML) ON TOP OF CHOCOLATE.
- GENTLY POUR THE MILK ON TOP OF THE COFFEE.
- DUST WITH COCOA POWDER AND SERVE.
PEANUT BUTTER ICE CREAM - 1 SCOOP CARAMEL SAUCE TO SERVE TOASTED PEANUTS, CHOPPED
ACCESSORIESVIEW CAPPUCCINO CUP
PREPARATION- SPOON THE ICE CREAM INTO THE CUP.
- POUR THE COFFEE GENTLY OVER THE ICE CREAM.
- DRIZZLE WITH SOME CARAMEL SAUCE ON TOP, SPRINKLE WITH PEANUTS AND SERVE.
CHILLED MILK - 100ML MILK CHOCOLATE (55% CACAO SOLID) - 10G SMOOTH PEANUT BUTTER - 1 TBSP PEANUT BRITTLE TO SERVE
ACCESSORIESVIEW CAPPUCCINO CUP NESPRESSO BARISTA
PREPARATION- PLACE THE CHOCOLATE AND PEANUT BUTTER IN THE BARISTA DEVICE.
- ADD THE MILK AND BREWED COFFEE (ESPRESSO).
- CLOSE THE LID AND SELECT MOCHA THEN PRESS START.
- POUR INTO THE CUP AND SERVE WITH SOME PEANUT BRITTLE.
PISTACHIOS - 10G SLIVERED ALMONDS - 10G SHREDDED COCONUT - 10G BROWN SUGAR - 1 TSP CINNAMON - 1/4 TSP CONDENSED MILK - 30ML MILK - 200ML
ACCESSORIESVIEW MUG NESPRESSO AEROCCINO
PREPARATION- MAKE THE DUKKAH BY TOASTING THE NUTS AND COCONUT IN A PAN UNTIL FRAGRANT.
- LET IT COOL DOWN AND GRIND TO A COARSE CRUMB IN A SPICE GRINDER WITH THE SUGAR AND CINNAMON.
- POUR THE CONDENSED MILK IN THE MUG.
- FROTH THE MILK IN THE AEROCCINO AND POUR IN THE MUG ON TOP OF THE CONDENSED MILK.
- BREW THE COFFEE (ESPRESSO) IN THE MUG ON TOP OF THE MILK.
- SPRINKLE WITH THE SWEET DUKKAH.
BROWN SUGAR - 50G GROUND CINNAMON - 1/2 TSP CARDAMOM - 1/2 TSP HONEY
ACCESSORIESVIEW ESPRESSO CUP
PREPARATION- MIX THE SUGAR AND SPICES AND SPOON INTO A SAUCER.
- BRUSH THE EDGE OF THE CUP WITH A BIT OF HONEY AND DIP THE RIM OF THE GLASS INTO THE SPICED SUGAR TO COAT.
- BREW THE COFFEE (ESPRESSO) INTO THE CUP AND SERVE.
EVAPORATED MILK - 45ML DAIRY MILK - 65ML DATE SYRUP - 20ML GROUND CARDAMOM - 1/4 TSP DATES TO SERVE
ACCESSORIESVIEW RECIPE GLASS NESPRESSO AEROCCINO
PREPARATION- SPOON THE SYRUP INTO A GLASS.
- BREW THE COFFEE (110ML) ON TOP.
- POUR THE MILKS IN THE AEROCCINO.
- ADD THE GROUND CARDAMOM AND PREPARE THE MILK.
- POUR THE MILK ON THE COFFEE.
- SPRINKLE WITH MORE CARDAMOM IF DESIRED AND SERVE WITH DATES.
CONDENSED MILK - 30ML CHILLED MILK - 1000ML VANILLA EXTRACT - 2.5ML ICE CUBE - 1 CHOPPED PISTACHIOS AND GRATED WHITE CHOCOLATE TO SERVE
ACCESSORIESVIEW RECIPE GLASS NESPRESSO BARISTA
PREPARATION- BREW THE COFFEE AND POUR INTO THE BARISTA DEVICE JUG.
- ADD THE CONDENSED MILK, MILK, VANILLA EXTRACT AND ICE CUBE.
- CLOSE THE LID, CHOOSE ICED FRAPPE AND PRESS START.
- SERVE IN A VIEW MUG.
- TOP WITH CHOPPED PISTACHIOS AND WHITE CHOCOLATE.
HONEY - 20ML MILK - 220ML ROSE WATER - 1 TSP CHOPPED TOASTED PISTACHIOS SAFFRON THREADS GOLD LEAF
ACCESSORIESVIEW RECIPE GLASS NESPRESSO AEROCCINO
PREPARATION- POUR THE HONEY INTO A GLASS.
- POUR THE MILK AND ROSE WATER IN AEROCCINO AND FROTH.
- BREW THE COFFEE (LUNGO) AND POUR OVER THE HONEY.
- POUR THE MILK OVER THE COFFEE AND SPOON MORE FROTH ON TOP.
- DECORATE WITH PISTACHIOS, SAFFRON AND GOLD LEAF.
BARISTA CREATIONS SCURO - 25ML CARDAMOM SYRUP - 20ML COLD MILK - 280ML CRUSHED ALMOND - A PINCH CRUSHED PISTACCHIO - A PINCH
ACCESSORIESVIEW RECIPE GLASS NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO
PREPARATION- Prepare the cardamom syrup with the cold milk into the nespresso barista device or nespresso Aeroccino. Close the lid, select the «cappuccino» recipe on the device and press the start button.
- Pour the mix in the View Recipe Glass.
- Extract the barista creations scuro directly in the glass.
- Garnish with a pinch of crushed almond and pistacchio.
MASTER ORIGIN INDIA - 40ML ICE CUBES - 6 RASPBERRY JAM - 1 TSP CINNAMON SYRUP - 20ML APPLE JUICE - 80ML
ACCESSORIESVIEW RECIPE GLASS SHAKER
PREPARATION- EXTRACT THE MASTER ORIGIN INDIA AND LET IT REST ASIDE.
- ADD ALL THE OTHER INGREDIENTS IN A SHAKER WITH ICE CUBES. SHAKE FOR 10 SECONDS. STRAIN TWICE.
- ADD 2-3 CUBES AND THE MIX IN THE VIEW RECIPE GLASS.
- SLOWLY ADD THE MASTER ORIGIN INDIA INTO THE VIEW RECIPE GLASS.
- GARNISH WITH A CINNAMON STICK AND BASIL LEAVES.
MASTER ORIGIN INDONESIA - 110ML CARDAMOM POWDER - A PINCH WHOLE GREEN CARDAMOM - 3 SEEDS
ACCESSORIESVIEW LUNGO CUP
PREPARATION- EXTRACT THE MASTER ORIGIN INDONESIA INTO THE VIEW LUNGO CUP.
- GARNISH WITH A PINCH OF CARDAMOM POWDER AND CARDAMOM SEEDS.
MASTER ORIGIN NICARAGUA - 110ML HONEY – 10ML PISTACCHIOS - A PINCH WHIPPED CREAM
ACCESSORIESVIEW LUNGO CUP
PREPARATION- EXTRACT THE MASTER ORIGIN NICARAGUA INTO THE VIEW LUNGO CUP.
- GARNISH WITH WHIPPED CREAM, HONEY AND CRUNCHED PISTACCHIOS.
BARISTA CREATIONS SCURO – 25ML OAT MILK – 120ML AGAVE SYRUP – 1TSP
ACCESSORIESVIEW LUNGO CUP NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO
PREPARATION- PREPARE THE OAT MILK INTO THE NESPRESSO AEROCCINO OR THE NESPRESSO BARISTA DEVICE. CLOSE THE LID, SELECT THE «HOT MILLK» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
- POUR THE AGAVE SYRUP INTO THE VIEW LUNGO CUP.
- GENTLY POUR THE HOT MILK INTO THE CUP.
- EXTRACT THE BARISTA CREATIONS SCURO OVER IT.
ISPIRAZIONE GENOVA LIVANTO - 40ML WHITE CHOCOLATE OR WHITE CHOCOLATE SAUCE – 25ML COLD MILK – 150ML CONDENSED MILK – 15G ICE CUBES - 6
ACCESSORIESVIEW MUG CUP NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO
PREPARATION- ADD THE WHITE CHOCOLATE, THE CONDENSED MILK, THE COLD MILK AND 3 ICE CUBES INTO THE NESPRESSO AEROCCINO OR THE NESPRESSO BARISTA DEVICE. CLOSE THE LID, SELECT THE «LATTE MACCHIATO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
- POUR THE MIX IN A VIEW MUG CUP.
- EXTRACT THE ISPIRAZIONE GENOVA AND ADD THE REST OF THE MILK FOAM.
- GARNISH WITH SOME DARK COCAO POWDER.
MASTER ORIGIN INDIA - 40ML GINGER, CARDAMOM AND CINNAMON POWDER – A PINCH OF EACH CONDENSED MILK – 40G COLD MILK – 150ML ICE CUBES - 3
ACCESSORIESVIEW MUG CUP NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO
PREPARATION- EXTRACT THE MASTER ORIGIN INDIA DIRECTLY INTO THE NESPRESSO BARISTA DEVICE.
- ADD THE ICE CUBES, CONDENSED MILK, ALL THE SPICES AND THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE. CLOSE THE LID, SELECT THE «ICE FRAPPE» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
- ADD THE ICE CUBES AND THE MIX INTO THE VIEW MUG CUP.
- GARNISH WITH A PINCH OF EACH SPICE.
ENVIVO LUNGO - 110ML CONDENSED MILK – 50G COLD MILK – 150ML
ACCESSORIESVIEW MUG CUP NESPRESSO BARISTA DEVICE
PREPARATION- ADD THE CONDENSED MILK INTO THE VIEW MUG CUP.
- PREPARE THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «LATTE MACCHIATO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
- ADD THE MIX AND EXTRACT THE ENVIVO LUNGO INTO THE VIEW MUG CUP.
ISPIRAZIONE VENEZIA – 40ML VANILLA SYRUP – 10ML COLD MILK – 150ML SALTED CARAMEL SAUCE – 40MG
ACCESSORIESVIEW MUG CUP NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO
PREPARATION- PREPARE THE SALTED CARAMEL SAUCE AND THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «LATTE MACCHIATO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
- POUR THE VANILLA SYRUP AND THEN THE HOT MILK INTO THE VIEW MUG CUP.
- EXTRACT THE ISPIRAZIONE VENEZIA INTO THE VIEW MUG CUP.
- GARNISH WITH CARAMEL SAUCE.
ISPIRAZIONE NAPOLI – 40ML COLD MILK – 40ML HONEY CINNAMON POWDER – A PINCH
ACCESSORIESVIEW CAPPUCCINO CUP NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO
PREPARATION- PREPARE THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «CAPPUCCINO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
- POUR THE MIX AND EXTRACT THE ISPIRAZIONE NAPOLI INTO THE VIEW CAPPUCCINO CUP.
- GARNISH WITH HONEY AND A PINCH OF CINNAMON POWDER.
BARISTA CREATIONS CHIARO – 25ML FIG SYRUP – 10ML COLD MILK – 60ML FRESH OR DRY FIGS SLICES
ACCESSORIESVIEW CAPPUCCINO CUP NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO
PREPARATION- ADD THE FIG SYRUP INTO THE VIEW CAPPUCCINO CUP.
- PREPARE THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «CAPPUCCINO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
- POUR THE MIX AND EXTRACT THE BARISTA CREATIONS CHIARO INTO THE VIEW CAPPUCCINO CUP.
- GARNISH WITH DRY OR FRESH FIG SLICES.
ISPIRAZIONE FIRENZE ARPEGGIO DECAFFEINATO – 40ML VANILLA SYRUP – 5ML LAVENDER SYRUP – 10ML COLD MILK – 100ML FRESH LAVENDER – A PINCH
ACCESSORIESVIEW CAPPUCCINO CUP NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO
PREPARATION- PREPARE THE VANILLA SYRUP, THE LAVENDER SYRUP AND THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «CAPPUCCINO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
- POUR THE MIX AND EXTRACT THE ISPIRAZIONE FIRENZE ARPEGGIO DECAFFEINATO INTO THE VIEW CAPPUCCINO CUP.
- GARNISH WITH FRESH LAVENDER.
BARISTA CREATIONS VANILLA ECLAIR - 25ML SOY MILK - 100ML BEETROOT JUICE – 10ML CARDAMOM POWDER – ½ TSP
ACCESSORIESVIEW CAPPUCCINO CUP NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO
PREPARATION- PREPARE THE SOY MILK, THE BEETROOT JUICE AND THE CARDAMOM POWDER INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «CAPPUCCINO» RECIPE AND PRESS THE START BUTTON.
- POUR THE MIX AND EXTRACT THE BARISTA CREATIONS VANILLA ECLAIR INTO THE VIEW CAPPUCCINO CUP.
BARISTA CREATIONS CHOCOLATE TRUFFLE - 25ML COLD MILK - 100ML DOLCE DE LECHE – 10G COCOA POWDER – 1 TSP NESPRESSO DARK CHOCOLATE
ACCESSORIESVIEW CAPPUCCINO CUP NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO
PREPARATION- PREPARE THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «CAPPUCCINO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
- ADD THE DOLCE DE LECHE INTO A VIEW CAPPUCCINO CUP.
- POUR THE MIX EXTRACT 25ML OF BARISTA CREATIONS CHOCOLATE TRUFFLE INTO THE VIEW CAPPUCCINO CUP.
- GARNISH WITH GRATED NESPRESSO DARK CHOCOLATE AND COCOA POWDER.
2 ISPIRAZIONE ROMA - 2 X 40ML OR DOUBLE ESPRESSO SCURO – 80ML COLD MILK - 200ML TOFFEE NUT SYRUP - 20ML WHIPPED CREAM
ACCESSORIESVIEW RECIPE GLASS NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO
PREPARATION- PREPARE THE TOFFEE NUT SYRUP WITH THE COLD MILK INTO THE NESPRESSO AEROCCINO OR THE NESPRESSO BARISTA DEVICE. CLOSE THE LID, SELECT THE «LATTE MACCHIATO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
- POUR THE MIX AND EXTRACT 2 ISPIRAZIONE ROMA OR 1 DOUBLE ESPRESSO SCURO IN THE VIEW RECIPE GLASS.
- GARNISH WITH WHIPPED CREAM AND A PINCH OF CRUSHED PISTACCHIO.
BARISTA CREATIONS CARAMEL CRÈME BRÛLÉE – 40ML SOY MILK – 120ML TURMERIC POWDER – 1 TSP
ACCESSORIESORIGIN LUNGO CUP NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO
PREPARATION- PREPARE THE SOY MILK AND THE TURMERIC POWDER INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «LATTE MACCHIATO» RECIPE AND PRESS THE START BUTTON.
- POUR THE MIX AND EXTRACT THE BARISTA CREATIONS CARAMEL CRÈME BRULÉE INTO AN ORIGIN LUNGO CUP.
- SPRINKLE A LITTLE TURMERIC POWDER OVER FOR DECORATION.
MASTER ORIGIN INDIA – 40ML ROSY SYRUP – 2 TSP COLD MILK – 110ML ICE CUBES CRUSHED PISTACCHIOS – A PINCH DRIED ROASE PETALS – A PINCH WHIPPED CREAM
ACCESSORIESORIGIN LUNGO CUP NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO
PREPARATION- ADD THE COLD MILK AND THE ROSE SYRUP INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «CAPPUCCINO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
- POUR THE MIX AND EXTRACT THE MASTER ORIGIN INDIA INTO THE ORIGIN LUNGO CUP.
- GARNISH WITH WHIPPED CREAM, CRUSHED PISTACCHIOS AND ROSE PETALS.
ISPIRAZIONE PALERMO KAZAAR – 40ML COLD MILK – 60ML CINNAMON POWDER – A PINCH NESPRESSO DARK CHOCOLATE – 1 PIECE CRUSHED PISTACCHIOS – A PINCH WHIPPED CREAM
ACCESSORIESORIGIN LUNGO CUP NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO
PREPARATION- ADD A PINCH OF CINNAMON POWDER IN THE ORIGIN LUNGO CUP WITH THE NESPRESSO DARK CHOCOLATE AND EXTRACT THE ISPIRAZIONE PALERMO KAZAAR.
- PREPARE THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «CAPPUCCINO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON. POUR THE INTO THE ORIGIN LUNGO CUP.
- GARNISH WITH WHIPPED CREAM, CRUSHED PISTACCHIOS AND CINNAMON POWDER.
