The Milk Artist – Milk up Recipes

THE MILK ARTIST. THE NEW LAVAZZA INDUCTION MILK FROTHER. RECIPES A CASA COME AL BAR. 02 SUMMARY EN HOT RECIPES Espresso Macchiato pag. 03 Cappuccino pag. 04 Cappuccino Speziato pag. 05 Latte Macchiato pag. 06 Marocchino Fondente pag. 07 Cioccolata pag. 08 Mocha pag. 09 For the best result we recommend you use cold whole milk (4-8° degrees). This will give the best creaminess and richness of taste. COLD RECIPES Espresso Mandorlato pag. 10 Caramel Iced Cappuccino pag. 11 Coconut Iced Cappuccino pag. 12 For the best result we recommend you use cold skimmed milk (4-8° degrees). NOTCHED CROWN SMOOTH CROWN For milk frothing O For warming and blending the milk 03 ESPRESSO MACCHIATO EN INGREDIENTS • 1 Espresso Lavazza A Modo Mio • Cold whole milk PREPARATION • Prepare an espresso (30 ml) in a cup • Insert the whisk in the vessel • Pour the milk up to the MIN level and close the lid • Turn on the milk frother by pressing the button at the front • The frother will stop automatically at the end of the cycle. Remove the jug, lift off the lid and pour the hot frothed milk on to the espresso 04 CAPPUCCINO EN INGREDIENTS • 1 Espresso Lavazza A Modo Mio • Cold whole milk • Bitter cocoa PREPARATION • Prepare an espresso (30 ml) in a cappuccino cup (about 200 ml) • Insert the whisk in the vessel • Pour the milk up to the lower MAX level and close the lid • Turn on the milk frother by pressing the button at the front • The frother will stop automatically at the end of the cycle. Remove the jug, lift off the lid and pour the hot frothed milk on to the espresso • Garnish with cocoa powder to taste 05 CAPPUCCINO SPEZIATO EN INGREDIENTS • 1 Espresso Lavazza A Modo Mio • Cold whole milk • Cinnamon syrup • Ginger powder • Icing sugar PREPARATION • Pour 3 teaspoons of cinnamon syrup in to a cappuccino cup • Prepare an espresso (30 ml) • Add a generous blend of ginger powder and icing sugar • Insert the whisk in the vessel • Pour the milk up to the lower MAX level and close the lid • Turn on the milk frother by pressing the button at the front • The frother will stop automatically at the end of the cycle. Remove the jug, lift off the lid and pour the hot milk froth on to the espresso • Garnish with ginger and icing sugar 06 LATTE MACCHIATO EN INGREDIENTS • 1 Espresso Lavazza A Modo Mio • Cold whole milk PREPARATION • Prepare an espresso (30 ml) in a tall glass (about 300 ml) • Insert the whisk in the vessel • Pour the milk up to the upper MAX level and close the lid • Turn on the milk frother by pressing the button at the front • The frother will stop automatically at the end of the cycle. Remove the jug, lift off the lid and pour the hot milk froth on to the espresso 07 MAROCCHINO FONDENTE EN INGREDIENTS • 1 Espresso Lavazza A Modo Mio • Cold whole milk • Dark chocolate • Spiced cocoa (bitter cocoa and black pepper) PREPARATION • Prepare an espresso (30 ml) in a glass (about 100 ml) • Add large dark chocolate flakes and plenty of spiced cocoa to the espresso • Insert the whisk in the vessel • Pour the milk up to the MIN level and close the lid • Turn on the milk frother by pressing the button at the front • The frother will stop automatically at the end of the cycle. Remove the jug, lift off the lid and pour the hot milk froth on to the espresso • Garnish with spiced cocoa and chocolate flakes 08 CIOCCOLATA EN INGREDIENTS • Hot chocolate powder • Cold whole milk • Whipped cream PREPARATION • Insert the whisk in the vessel • Pour the milk up to the upper MAX level • Add 2 spoons of hot chocolate powder and close the lid • Turn on the milk frother by pressing the button at the front • The frother will stop automatically at the end of the cycle. Remove the jug, lift off the lid and pour the hot chocolate mix into your cup • Add whipped cream as you prefer 09 MOCHA EN INGREDIENTS • 1 Espresso Lavazza A Modo Mio • Cold whole milk • Hot chocolate powder PREPARATION • Prepare an espresso (30 ml) in a cappuccino cup (about 200 ml) • Insert the whisk in the vessel • Pour the milk up to the lower MAX level • Add 2 spoons of hot chocolate powder and close the lid • Turn on the milk frother by pressing the button at the front • The frother will stop automatically at the end of the cycle. Remove the jug, lift off the lid and pour the hot chocolate mix on to the espresso 10 ESPRESSO MANDORLATO EN INGREDIENTS • 1 Espresso Lavazza A Modo Mio • Cold almond milk • Ice cubes • Almonds PREPARATION • Prepare an espresso (30 ml) in a glass (about 250 ml) and add 3 ice cubes • Insert the whisk in the vessel • Pour the almond milk up to the lower MAX level and close the lid • Turn on the milk frother by pressing and holding down the button at the front for 3 seconds • The frother will stop automatically at the end of the cycle. Remove the jug, lift off the lid and pour the cold frothed milk on to the espresso • Decorate with crushed roasted almonds 11 CARAMEL ICED CAPPUCCINO EN INGREDIENTS • 1 Espresso Lavazza A Modo Mio • Cold skimmed milk • Ice cubes • Caramel syrup You could also try this recipe with soy milk PREPARATION • Prepare a long espresso (45 ml) in a glass (about 250 ml) and add 4 ice cubes • Insert the whisk in the vessel • Pour the milk up to the lower MAX level • Add 3 spoons of caramel syrup and close the lid • Turn on the milk frother by pressing and holding down the button at the front for 3 seconds • The frother will stop automatically at the end of the cycle. Remove the jug, lift off the lid and pour the cold frothed milk on to the espresso 12 COCONUT ICED CAPPUCCINO EN INGREDIENTS • 1 Espresso Lavazza A Modo Mio • Cold coconut milk • Ice cubes PREPARATION • Prepare an espresso (30 ml) in a glass (about 250 ml) and add 3 ice cubes • Insert the whisk in the vessel • Pour the coconut milk up to the lower MAX level and close the lid • Turn on the milk frother by pressing and holding down the button at the front for 3 seconds • The frother will stop automatically at the end of the cycle. Remove the jug, lift off the lid and pour the cold frothed coconut milk on to the espresso A CASA COME AL BAR..

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