Torta di Nocciole al Bicerin

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Icon - Time Icon - Level Easy

Chef recipe

Sacha Wittorski

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Ingredients

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  • Torta di Nocciole Flavour Variation (40ml) 40 ml
  • Chocolate Syrup 30 ml
  • Cold milk 20 ml
  • Cold full fat cream 160 ml
  • Fresh Grated Hazelnut 5 g
  • Cocoa Powder 1 Pinch
  • Icon - Material - Aeroccino 2x Reveal Mild Glass or VIEW Lungo
  • Icon - Material - Aeroccino Nespresso Barista Device
  • Icon - Material - Aeroccino Nespresso Coffee Machine
  • Nuts (Hazelnut)

Materials

  • Icon - Material - Aeroccino 2x Reveal Mild Glass or VIEW Lungo
  • Icon - Material - Aeroccino Nespresso Barista Device
  • Icon - Material - Aeroccino Nespresso Coffee Machine

Allergens

  • Nuts (Hazelnut)

Let's make it!

  • Step
    01

    Add 30ml Chocolate Syrup in the jug of your Nespresso Barista device.

  • Step
    02

    Pour 60ml of cream and 20ml of milk in the jug. Close the lid, choose “Hot Chocolate” on the screen and press the start button on the device.

  • Step
    03

    Pour the mixture equally into two View Lungo cups or Reveal Lungo glasses.

  • Step
    04

    Extract a capsule of Torta di Nocciole Variation over the mixture, and mix it with a spoon.

  • Step
    05

    Pour 100ml of cream in the jug up to the lower level marking. Close the lid, choose "Espresso con Panna" on the screen and press the start button on the device.

  • Step
    06

    Pour the whipped cream on the top of the coffee, and sprinkle some fresh grated hazelnut and cocoa powder over it.

Step01

Add 30ml Chocolate Syrup in the jug of your Nespresso Barista device.

Step02

Pour 60ml of cream and 20ml of milk in the jug. Close the lid, choose “Hot Chocolate” on the screen and press the start button on the device.

Step03

Pour the mixture equally into two View Lungo cups or Reveal Lungo glasses.

Step04

Extract a capsule of Torta di Nocciole Variation over the mixture, and mix it with a spoon.

Step05

Pour 100ml of cream in the jug up to the lower level marking. Close the lid, choose "Espresso con Panna" on the screen and press the start button on the device.

Step06

Pour the whipped cream on the top of the coffee, and sprinkle some fresh grated hazelnut and cocoa powder over it.

Icon - Ingredients
  • Torta di Nocciole Flavour Variation (40ml) 40 ml
  • Chocolate Syrup 30 ml
  • Cold milk 20 ml
  • Cold full fat cream 160 ml
  • Fresh Grated Hazelnut 5 g
  • Cocoa Powder 1 Pinch

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Torta di Nocciole al Bicerin

  • Icon - Time
  • Icon - Level Easy

Materials

  • Icon - Material - Aeroccino 2x Reveal Mild Glass or VIEW Lungo
  • Icon - Material - Aeroccino Nespresso Barista Device
  • Icon - Material - Aeroccino Nespresso Coffee Machine

Recommended Nespresso coffees

Ingredients

  • Torta di Nocciole Flavour Variation (40ml) 40 ml
  • Chocolate Syrup 30 ml
  • Cold milk 20 ml
  • Cold full fat cream 160 ml
  • Fresh Grated Hazelnut 5 g
  • Cocoa Powder 1 Pinch

Inspirations

Icon - Inspiration - Milk Icon - Inspiration - Alcohol

Let's make it!

  • Step 01

    Add 30ml Chocolate Syrup in the jug of your Nespresso Barista device.
  • Step 02

    Pour 60ml of cream and 20ml of milk in the jug. Close the lid, choose “Hot Chocolate” on the screen and press the start button on the device.
  • Step 03

    Pour the mixture equally into two View Lungo cups or Reveal Lungo glasses.
  • Step 04

    Extract a capsule of Torta di Nocciole Variation over the mixture, and mix it with a spoon.
  • Step 05

    Pour 100ml of cream in the jug up to the lower level marking. Close the lid, choose "Espresso con Panna" on the screen and press the start button on the device.
  • Step 06

    Pour the whipped cream on the top of the coffee, and sprinkle some fresh grated hazelnut and cocoa powder over it.

Sacha Wittorski Nespresso Bar in Lausanne

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