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Almond Orgeat Cappuccino
10
min.
For
2 person(s)
Difficulty
Easy

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.

Ingredients

  • capsules of Livanto Grand Cru (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)

Materials

  • Cappuccino cups (2 x 170 ml/6 oz)
  • Aeroccino milk frother or your Nespresso machine's steam nozzle
  • Ritual Cappuccino

Preparation

  • 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

Advised Grands crus

Livanto
INTENSITY : 6
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