Gingerbread Coffee
The flavours of gingerbread and maple syrup intermingle with the velvety smoothness of milk foam and the intensity of an Espresso Grand Cru. Give in to this indulgent temptation!
5 min.
Easy
Here is what you need
Ingredient(s)
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- capsule of either Cosi or Decaffeinato Grand Cru (to produce 40 ml,1.35 oz of Espresso coffee)
- 10ml (0.3 oz), 2 teaspoons of milk
- Half a slice of gingerbread with the crust removed
- teaspoon of maple syrup
- Espresso cup (80 ml/2.7 oz)
- saucepan
Material
- Espresso cup (80 ml/2.7 oz)
- saucepan
Let's make it!
Boil the milk in a saucepan and dissolve the gingerbread in the milk
- Then add the maple syrup and stir well
- Pour the mixture into an Espresso cup and then prepare an Espresso in the same cup
- If desired, top with milk froth, prepared using the steam nozzle of your Nespresso machine or the Aeroccino milk frother
- Serve immediately
Recommended Nespresso coffees
Gingerbread Coffee
- 5 min.
- Easy
Material
- Espresso cup (80 ml/2.7 oz)
- saucepan
Recommended Nespresso coffees
Ingredient(s)
- capsule of either Cosi or Decaffeinato Grand Cru (to produce 40 ml,1.35 oz of Espresso coffee)
- 10ml (0.3 oz), 2 teaspoons of milk
- Half a slice of gingerbread with the crust removed
- teaspoon of maple syrup
Inspirations
Let's make it!
Boil the milk in a saucepan and dissolve the gingerbread in the milk- Then add the maple syrup and stir well
- Pour the mixture into an Espresso cup and then prepare an Espresso in the same cup
- If desired, top with milk froth, prepared using the steam nozzle of your Nespresso machine or the Aeroccino milk frother
- Serve immediately