VANILLA ICE CREAM SENSATION
Indulge in the Vanilla Ice Cream Sensation, featuring creamy cold foam, sweetness, caramelized brown sugar, and topped with edible lavender. A perfect treat for a serene moment!
5 mins.
Easy
Here is what you need
Ingredients
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- Barista Creations Sweet Vanilla Decaffeinato 1 capsule
- Sugar syrup 10 ml
- 35% Cream 50 g
- 1.5% Milk 100 ml
- Brown sugar 1 g
- Fresh or dried lavender 2 g
How to make !
-
Step
01
Pour 100ml of Milk 1.5% in the Aeroccino and press the Cold Foam Mode.
-
Step
02
In a Large Recipe glass put 5 Nespresso Ice Cubes, add 10ml of Sugar Syrup and pour 60ml of Milk 1.5%.
-
Step
03
Pour the cold foam from the Aeroccino over it.
-
Step
04
Extract 80 ml of decaffeinated Sweet Vanilla (230 ml) coffee into a mug. To do this, double-click the button on your Nespresso machine until the light turns turquoise.
-
Step
05
Sprinkle 4 grams of brown sugar over it and use a burner to caramelize it in the "crème brûlée's style" and sprinkle some Fresh or Dried edible Lavender
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VANILLA ICE CREAM SENSATION
- 5 mins.
- Easy
Materials
- Nespresso Aeroccino Device
- Nespresso Ice Cubes Tray
- Large Barista Recipe Glass
Recommended Nespresso coffees
Ingredients
- Barista Creations Sweet Vanilla Decaffeinato 1 capsule
- Sugar syrup 10 ml
- 35% Cream 50 g
- 1.5% Milk 100 ml
- Brown sugar 1 g
- Fresh or dried lavender 2 g
Inspirations
How to make !
-
Step 01
Pour 100ml of Milk 1.5% in the Aeroccino and press the Cold Foam Mode. -
Step 02
In a Large Recipe glass put 5 Nespresso Ice Cubes, add 10ml of Sugar Syrup and pour 60ml of Milk 1.5%. -
Step 03
Pour the cold foam from the Aeroccino over it.
-
Step 04
Extract 80 ml of decaffeinated Sweet Vanilla (230 ml) coffee into a mug. To do this, double-click the button on your Nespresso machine until the light turns turquoise. -
Step 05
Sprinkle 4 grams of brown sugar over it and use a burner to caramelize it in the "crème brûlée's style" and sprinkle some Fresh or Dried edible Lavender
Sacha Wittorski
Nespresso Mixologist Switzerland
Since 2012, Sacha has been a dedicated Nespresso Mixologist, focusing on creating memorable experiences through coffee recipes and cocktails at Nespresso Headquarters.