A childhood memory: sweet treats made with golden caramel, flaked almonds and nougat With its lightly grilled notes and subtle hints of cocoa, the Arpeggio Grand Cru intensifies this recipes nougat flavours.
capsules of Arpeggio Grand Cru
scoop of « nougatine » ice cream
Nougatine dentelle (thin biscuit)
10 cl of milk
tall recipe glass (350 ml/12 oz)
Aeroccino milk frother or your Nespresso machine's steam nozzle
Put two scoops of ice cream in the recipe glass and press it lightly down
Prepare two Arpeggios Grand Cru and shake them with 6 ice cubes
Pour the cold coffee on the ice cream
Adjust the "dentelle" on the Espressos
Mix the milk and some caramel syrup and prepare the froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother
Gently add the froth on the "dentelle"
Beware that it doesn't mix with the coffee
To decorate the top of your beverage, make a whirl with the froth and sprinkle it with some brown sugar