Vanilla Espresso, Caramel Milk Froth and Cookies

A rich coffee combo with classical cool dessert flavours and a scrumptious cookie companion.

Icon - Inspiration - Level Icon - Inspiration - Milk
Icon - Time 14 min. Icon - Level Medium

Here is what you need

Ingredients

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  • For vanilla hot & cold coffee
  • capsules of Grand Cru Volluto
  • scoop of vanilla ice cream
  • tablespoons milk froth
  • teaspoons of liquid caramel
  • For the cookies
  • 70 g / 2.5 oz of soft butter
  • 70 g / 2.5 oz of sugar
  • teaspoon of honey
  • egg
  • 100 g / 3.5 oz of flour
  • pinch of salt
  • 50 g / 1.8 oz of grated chocolate
  • For the hazelnut caramel
  • 80 g / 2.8 oz of whole hazelnuts
  • 40 g / 1.4 oz of sugar
  • tablespoons of water
  • Espresso cup (40 ml / 1.3 oz)
  • oven
  • mixer

Materials

  • Espresso cup (40 ml / 1.3 oz)
  • oven
  • mixer

Let's make it!

  • For the Vanilla hot and cold coffee:
  • Prepare the milk froth, add the liquid caramel and put aside
  • Then prepare the two coffees in one large cup and pour them into a cold glass
  • Add the scoop of vanilla ice cream immediately, and cover with the froth milk
  • For the cookies:
  • Heat the oven to 150°C (302°F)
  • Heat the sugar and water until it caramelizes, then remove from the heat and add the coarsely crushed hazelnuts
  • Pour the hazelnuts onto some greaseproof paper and cook them in the oven for 10 min
  • , stirring occasionally
  • Put the butter, sugar, salt, honey and egg in a mixing bowl
  • Bear for several seconds till the mixture is smooth
  • Mix in the caramelised hazelnuts and grated chocolate
  • Turn the oven up to 180°C (356°F)
  • Put small balls of the mixture onto a lined baking tray and bale for about 15 min
  • Leave to cool on a wire rack

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Volluto 4 Chart - Intensity
Volluto Decaffeinato 4 Chart - Intensity
Volluto 4 Chart - Intensity
Volluto Decaffeinato 4 Chart - Intensity

Vanilla Espresso, Caramel Milk Froth and Cookies

  • Icon - Time 14 min.
  • Icon - Level Medium

Materials

  • Espresso cup (40 ml / 1.3 oz)
  • oven
  • mixer

Recommended Nespresso coffees

Ingredients

  • For vanilla hot & cold coffee
  • capsules of Grand Cru Volluto
  • scoop of vanilla ice cream
  • tablespoons milk froth
  • teaspoons of liquid caramel
  • For the cookies
  • 70 g / 2.5 oz of soft butter
  • 70 g / 2.5 oz of sugar
  • teaspoon of honey
  • egg
  • 100 g / 3.5 oz of flour
  • pinch of salt
  • 50 g / 1.8 oz of grated chocolate
  • For the hazelnut caramel
  • 80 g / 2.8 oz of whole hazelnuts
  • 40 g / 1.4 oz of sugar
  • tablespoons of water

Inspirations

Icon - Inspiration - Level Icon - Inspiration - Milk

Let's make it!

  • For the Vanilla hot and cold coffee:
  • Prepare the milk froth, add the liquid caramel and put aside
  • Then prepare the two coffees in one large cup and pour them into a cold glass
  • Add the scoop of vanilla ice cream immediately, and cover with the froth milk
  • For the cookies:
  • Heat the oven to 150°C (302°F)
  • Heat the sugar and water until it caramelizes, then remove from the heat and add the coarsely crushed hazelnuts
  • Pour the hazelnuts onto some greaseproof paper and cook them in the oven for 10 min
  • , stirring occasionally
  • Put the butter, sugar, salt, honey and egg in a mixing bowl
  • Bear for several seconds till the mixture is smooth
  • Mix in the caramelised hazelnuts and grated chocolate
  • Turn the oven up to 180°C (356°F)
  • Put small balls of the mixture onto a lined baking tray and bale for about 15 min
  • Leave to cool on a wire rack

Enter your date of birth

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

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