DISCOVER NESPRESSO PROFESSIONAL RECIPES

There’s nothing hum-drum about this creation — if you’re after an alternative milk and an altogether different sweetness then give this little cup a try. With Oat milk and Agave svup taking center stage, you’ll open a whole new way of taking your coffee.

INGREDIENTS
– l teaspoon of Agave svup
– 40ml of espresso Bianco Intenso

LET’S MAKE IT

1. Add 1 tsp of agave* syrup into a cappuccino cup.
2. Pour 100ml of hot Oat milk over the syrup and extract 40ml (espresso) of Bianco Intenso over the top.

*check for allergens

An Italian classic medium sized beverage traditionally prepared with an espresso, hot milk and topped with a layer of frothed milk. In this version, the cappuccino can easily be enhanced with crushed almonds and a caramel svup.

INGREDIENTS

– 5g of caramel sauce.
– almonds flakes
– 40ml of espresso Bianco Delicato

LET’S MAKE IT

1. Add 5ml caramel* sauce to a cappuccino cup.
2. Place the cup under the delivery nozzle of the Nespresso Momento Coffee and Milk or Aguila machine and put the Bianco Delicato capsule into the machine.
3. Select “Cappuccino” recipe on the machine.
4. Top the milk foam with almond flakes

*check for allergens.

An Italian classic beverage, where an espresso is poured into a large glass full of frothed milk and characterized by the layered appearance. In this version, the latte macchiato I revisited with coconut flakes and vanilla syrup

INGREDIENTS

– l0g of Vanilla Syrup.
– Coconut flakes
– 40ml of espresso Bianco Intenso

SPECIAL EQUIPMENT
– View recipe glass

LET’S MAKE IT

1. Add 10ml or vanilla* syrup to a recipe glass
2. Place the cup under the delivery nozzle of the Moment Coffee and Milk or Aguila machine and put the Bianco Intenso capsule into the machine.
3. Select Latte Macchiato on the machine.
4. Top the milk foam with coconut flakes.

*check for allergens.