| |
|
|
|
|
| |
|
- 360ml whole milk
- 60ml freshly brewed espresso coffee
- Chocolate or cocoa powder
- Heat the milk until just hot then using a La Cafetière
Swizzle Stick,
place the metal head into the jug and roll the stick between
the
palms of your hands for a few seconds at speed to create
a dense deep froth.
- Pour in the freshly brewed espresso into cappuccino or regular
cups; pour the warmed milk over the coffee, holding back the froth
with a spoon until last, when it can be spooned onto the surface.
- Top with a sprinkle of chocolate or cocoa powder if desired.
|
|
|
|
