Why give up the pleasure of a good cappuccino in the height of the summer? Just prepare the cold version ...
Ingredients:
2,5 cl of espresso (coffee)
12,5 cl of milk froth (as in cappuccino)
q.s. of unsweeted cocoa powder
Instructions
Prepare the milk froth with a shaker or a jar shaking vigorously, with or without ice. You can use also a Coffee Plunger (French press) to prepare milk froth making up and down with plunger.
Put a cold espresso (coffee) in a cup, then fill with milk froth, top with a
dusting of cocoa on customer request.
This recipe is in my (Italian) book « Il marketing nel bicchiere – L’arte di vendere emozioni » (Marketing in the glass), published by Morrone Editore.
Book trailer (IT)
Book trailer (IT)
Best Cappuccino coffee
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