MIO illy MITACA big

NEVE FONDENTE

An encounter between an espresso and an excellent hot chocolate with an enjoyable hot-cold contrast. Prepare the espresso. Emulsify briefly the milk, cocoa and liquid sugar in a milk foamer switched in heating mode until the cocoa dissolves completely. Add the coffee to the shaker, mix cold and pour the contents into the large freddo glass. Whip up the milk froth and pour it into the glass until full. Garnish with a sprinkle of cocoa powder.

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INGREDIENTS

[list_item]25 ml espresso illy/MIO[/list_item]
[list_item]10 ml liquid sugar[/list_item]
[list_item]2 gr cocoa powder[/list_item]
[list_item]60 ml fresh whole milk, 20 ml non fat milk[/list_item]

NOTES

For the preparation of the milk froth, whip up the cold non fat milk in the milk foamer for a few seconds.

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ACCESSORIES & INGREDIENTS

[list_item]FREDDO GLASS LARGE [/list_item]
[list_item]MILK FOAMER[/list_item][list_item]ICE SHAKER[/list_item]
[list_item]MIO ESPRESSO MARRONE
80% ARABICA BEANS
20% ROBUSTA [/list_item]
[list_item]100% ARABICA ILLY
TOSTATURA SCURA[/list_item]
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Super User

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SUMMER COFFEE RECIPES