On that note...
This is my new favorite coffee drink. However, I think Kenyan espresso might be a must. So, good luck with that.
This isn't so much a recipe, as a compilation. The proportions are 3/4 coffee to 1/4 hazelnut milk.
- freshly brewed espresso
- lightly agave sweetened hazelnut milk
- cocoa powder
1. Prepare your coffee in the usual fashion. I use a French press.
2. Warm the hazelnut milk on medium high heat. Stir rapidly with a whisk as it heats to create froth. (Note: Hazelnut milk doesn't get very frothy at all.)
3. When the milk is warm, mix in about two tablespoons of cocoa powder.
4. Pour your coffee into a large mug, no more than three quarters full. Then add the warm chocolate hazelnut milk.
5. Try not to guzzle it because it's so good! Sip, savor, enjoy...
No comments:
Post a Comment