Latte Macchiato
This decorative treat is the latest trend.
Ingredients:
1 black espresso capsule (40 ml)
100 to 120 ml full cream milk
Preparation
1. Fill a tall, slender glass a good half full with cold milk.
The glass must fit under the machine’s capsule holder.
2. Froth the milk in the glass.
When the milk is warm and sufficient froth has formed,
the frothed milk is ready.
To cool down the machine quickly for preparing
espresso, proceed as described in ”After frothing —
let off steam”, steps 10 to 12.
3. Brew an espresso straight into the glass. This will
automatically create the layered effect. Serve with a
long handled spoon to stir.
Alternatively: Put 20–30 ml caramel syrup into the glass.
Froth the milk in a separate container and add milk and
froth to the syrup. Then continue from step 3.
Coffee Mocha
The American version of chocolate coffee.
Ingredients:
1 black espresso capsule (40 ml)
100 to 120 ml full cream milk
20 to 30 ml chocolate syrup
Cocoa powder to decorate (if desired)
Preparation
1. Brew an espresso into a preheated mug.
2. Add the chocolate syrup according to taste, and stir.
If you do not have any chocolate syrup at hand,
you can mix cocoa powder with sugar instead.
3. Froth the milk.
4. Fill the mug with hot milk and top it with milk froth.
5. Sprinkle the milk froth with cocoa powder.
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