1 Pre-make two cups of espresso (or
hot coffee).
2 Fill the Tall Cup full of milk and blend
with the Cross Blade for 5-10 seconds.
3 Transfer milk to a microwave-safe
cup, and microwave on high for 35-45
seconds (be careful not to let the milk
foam up out of the cup — stop it before
it hits the top of the cup).
4 Allow the milk to settle for a bit.
Pour the thinner steamed milk into the
coffee, then scoop out dollops of the
foamy milk and let it ride on the top.
5 Sprinkle each drink with a pinch of
cacao or cinnamon (optional) and serve.
1 Add all ingredients to the Tall Cup,
twist on the Cross Blade, and blend
for 30 seconds until all ingredients are
fully blended.
2 Strain liquid through a nut milk
bag or cheesecloth into a separate
storage container.
2 coffee cups filled
with hot espresso
½ cup milk of choice
(dairy, almond,
coconut, cashew, etc.)
2 pinches powdered
cacao powder or
cinnamon, to garnish
(optional)
½ cup blanched (no
papery brown skin)
almonds, cashews, or
other nut of choice,
soaked for 4-8 hours
and drained
1½ cups water
Optional:
1
Tbsp pure maple syrup
½ tsp vanilla extract
FROTHY
COFFEE MIX
This simple classic has the perfect coffee-to-milk ratio. It’s espresso at
its finest, and oh, that delicious foam!
HOMEMADE
NUT MILK
The Magic Bullet is a great tool for making homemade milk alternatives,
especially nut milks that are so popular these days. We have found that
almonds and cashews make the creamiest milk substitutes, but you can
use any type of nut as long as its papery brown skin has been removed.
Add to your coffee or smoothies for a satisfying, creamy texture.
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