This is a recipe for those who love almonds (and coffee!). It’s deliciously toasty!
We blend Arabica and a handful of Robusta beans together for a rich, yet...
Mix 2 teaspoons (4g) of NESCAFÉ Gold with two tablespoons (30ml) of hot water (~80°C, just wait for the small bubbles to appear. No need to boil so you can save on energy).
Mix 160ml of milk and 6 white chocolate squares in a saucepan and heat until hot to the touch, but not simmering (aim for 65-70°C).
Whisk for a minute until frothy. Preferably, use an electric whisk.
Pour the chocolatey foam into the coffee.
Top with whipped cream
Add some white chocolate shavings (optional)
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