Select your location & language
- Austria
- Czech Republic
- Denmark
- Finland
- France
- Germany
- Greece
- Hungary
- Ireland
- Italy
- Luxembourg
- Netherlands
- Norway
- Poland
- Portugal
- Romania
- Russia
- Slovakia
- Sweden
- UK
- Israel
Almond Orgeat Cappuccino
This recipe takes you on a journey to Sicily, full of the scent of the almond tree fields of Aragorna. The Cappuccino melts in the mouth like an amaretto biscuit with a liquid, tender centre.
10 min.
Easy
Here is what you need
Ingredients
2
- capsules of Livanto coffee (to produce 80 ml / 3 oz of Espresso coffee)
- teaspoons of orgeat or almond barley water
- 130 ml / 4,5 oz of milk
- ¼ teaspoon of bitter almond extract
- Cocoa powder
- Amaretto (almond biscuit)
- Cappuccino cups (2 x 170 ml/6 oz)
- Aeroccino milk frother or your Nespresso machine's steam nozzle
- Ritual Cappuccino
Materials
- Cappuccino cups (2 x 170 ml/6 oz)
- Aeroccino milk frother or your Nespresso machine's steam nozzle
- Ritual Cappuccino
How to make !
- Pour 2 teaspoons of orgeat or almond barley water into each cappuccino cup
- Prepare the 2 capsules of Livanto Grand Cru in espressos ( 2 x 40 ml /1,5 oz)
- Add the bitter almond extract to the milk and prepare the milk froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother
- Top each cappuccino cup with the flavoured milk froth
- Sprinkle with cocoa powder if desired
- Garnish each cappuccino cup with an Amaretto biscuit and serve immediately
Recommended Nespresso coffees
Original
Professional
Livanto
6
Espresso Leggero
6
Livanto
6
Espresso Leggero
6
You may also like these recipes
Almond Orgeat Cappuccino
- 10 min.
- Easy
Materials
- Cappuccino cups (2 x 170 ml/6 oz)
- Aeroccino milk frother or your Nespresso machine's steam nozzle
- Ritual Cappuccino
Recommended Nespresso coffees
Ingredients
- capsules of Livanto coffee (to produce 80 ml / 3 oz of Espresso coffee)
- teaspoons of orgeat or almond barley water
- 130 ml / 4,5 oz of milk
- ¼ teaspoon of bitter almond extract
- Cocoa powder
- Amaretto (almond biscuit)
Inspirations
How to make !
- Pour 2 teaspoons of orgeat or almond barley water into each cappuccino cup
- Prepare the 2 capsules of Livanto Grand Cru in espressos ( 2 x 40 ml /1,5 oz)
- Add the bitter almond extract to the milk and prepare the milk froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother
- Top each cappuccino cup with the flavoured milk froth
- Sprinkle with cocoa powder if desired
- Garnish each cappuccino cup with an Amaretto biscuit and serve immediately