Cooking description:
More details on how to make an almond cappuccino are given below. Almond milk does not whip well enough, so I recommend using from the special edition for barista. Jerusalem artichoke syrup can be substituted for caramel syrup or any other sweetener.
Appointment: For breakfast / For afternoon tea
Main Ingredient: Nuts / Almonds
Dish: Drinks / Coffee
Diet: Vegan dishes
Ingredients:
- Coffee - 12 Grams
- Water - 60 Milliliters
- Almond Milk - 200 Milliliters
- Almond extract - 1-2 drops
- Jerusalem artichoke syrup - 20 Milliliters
Servings: 1
How to make "Almond Cappuccino"
Prepare all ingredients.
Brew a double shot of espresso.
Heat the almond milk to 60 degrees and whisk using a cappuccino maker or a French press.
Pour the syrup into the bottom of the glass and add the almond extract. Pour in the espresso and mix gently with the syrup.
Pour in the almond milk in a thin stream.
Almond cappuccino is ready, bon appetit!