Saffron and White Chocolate Viennois

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Vertuo or Original Capsule:Master Origin Ethiopia
5 saffron threads
1 tsp warm water
100ml milk, chilled
White chocolate grated

*Recipe contains allergens such as dairy.

Aeroccino

Add the saffron threads to the water and let it bloom for 15 minutes.
Brew the coffee (espresso) into a cup.
Pour the milk and saffron water into the Aeroccino and press the button "cold foam".
Pour the milk over the coffee and top with more foam.
Garnish with grated white chocolate.

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