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!





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Whisky Essence

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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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