DARK CHOCOLATE, GRATED (70% COCOA SOLIDS) - 20G
CONDENSED MILK - 50ML
COCONUT MILK - 50ML
HONEY
COCOA POWDER TO DUST

VIEW CAPPUCCINO CUP

• PLACE THE GRATED CHOCOLATE IN A SAUCER.
• DIP THE CUP IN SOME HONEY AND THEN DIP THE RIM IN THE GRATED DARK CHOCOLATE.
• SPOON THE REST OF THE CHOCOLATE IN THE CUP.
• COMBINE THE MILKS IN A SMALL JUG AND MIX.
• BREW THE COFFEE (40ML) ON TOP OF CHOCOLATE.
• GENTLY POUR THE MILK ON TOP OF THE COFFEE.
• DUST WITH COCOA POWDER AND SERVE.

PEANUT BUTTER ICE CREAM - 1 SCOOP
CARAMEL SAUCE TO SERVE
TOASTED PEANUTS, CHOPPED

VIEW CAPPUCCINO CUP

• SPOON THE ICE CREAM INTO THE CUP.
• POUR THE COFFEE GENTLY OVER THE ICE CREAM.
• DRIZZLE WITH SOME CARAMEL SAUCE ON TOP, SPRINKLE WITH PEANUTS AND SERVE.

CHILLED MILK - 100ML
MILK CHOCOLATE (55% CACAO SOLID) - 10G
SMOOTH PEANUT BUTTER - 1 TBSP
PEANUT BRITTLE TO SERVE

VIEW CAPPUCCINO CUP
NESPRESSO BARISTA

• PLACE THE CHOCOLATE AND PEANUT BUTTER IN THE BARISTA DEVICE.
• ADD THE MILK AND BREWED COFFEE (ESPRESSO).
• CLOSE THE LID AND SELECT MOCHA THEN PRESS START.
• POUR INTO THE CUP AND SERVE WITH SOME PEANUT BRITTLE.

PISTACHIOS - 10G
SLIVERED ALMONDS - 10G
SHREDDED COCONUT - 10G
BROWN SUGAR - 1 TSP
CINNAMON - 1/4 TSP
CONDENSED MILK - 30ML
MILK - 200ML

VIEW MUG
NESPRESSO AEROCCINO

• MAKE THE DUKKAH BY TOASTING THE NUTS AND COCONUT IN A PAN UNTIL FRAGRANT.
• LET IT COOL DOWN AND GRIND TO A COARSE CRUMB IN A SPICE GRINDER WITH THE SUGAR AND CINNAMON.
• POUR THE CONDENSED MILK IN THE MUG.
• FROTH THE MILK IN THE AEROCCINO AND POUR IN THE MUG ON TOP OF THE CONDENSED MILK.
• BREW THE COFFEE (ESPRESSO) IN THE MUG ON TOP OF THE MILK.
• SPRINKLE WITH THE SWEET DUKKAH.

BROWN SUGAR - 50G
GROUND CINNAMON - 1/2 TSP
CARDAMOM - 1/2 TSP
HONEY

VIEW ESPRESSO CUP

• MIX THE SUGAR AND SPICES AND SPOON INTO A SAUCER.
• BRUSH THE EDGE OF THE CUP WITH A BIT OF HONEY AND DIP THE RIM OF THE GLASS INTO THE SPICED SUGAR TO COAT.
• BREW THE COFFEE (ESPRESSO) INTO THE CUP AND SERVE.

EVAPORATED MILK - 45ML
DAIRY MILK - 65ML
DATE SYRUP - 20ML
GROUND CARDAMOM - 1/4 TSP
DATES TO SERVE

VIEW RECIPE GLASS
NESPRESSO AEROCCINO

• SPOON THE SYRUP INTO A GLASS.
• BREW THE COFFEE (110ML) ON TOP.
• POUR THE MILKS IN THE AEROCCINO.
• ADD THE GROUND CARDAMOM AND PREPARE THE MILK.
• POUR THE MILK ON THE COFFEE.
• SPRINKLE WITH MORE CARDAMOM IF DESIRED AND SERVE WITH DATES.

CONDENSED MILK - 30ML
CHILLED MILK - 1000ML
VANILLA EXTRACT - 2.5ML
ICE CUBE - 1
CHOPPED PISTACHIOS AND GRATED WHITE CHOCOLATE TO SERVE

VIEW RECIPE GLASS
NESPRESSO BARISTA

• BREW THE COFFEE AND POUR INTO THE BARISTA DEVICE JUG.
• ADD THE CONDENSED MILK, MILK, VANILLA EXTRACT AND ICE CUBE.
• CLOSE THE LID, CHOOSE ICED FRAPPE AND PRESS START.
• SERVE IN A VIEW MUG.
• TOP WITH CHOPPED PISTACHIOS AND WHITE CHOCOLATE.

HONEY - 20ML
MILK - 220ML
ROSE WATER - 1 TSP
CHOPPED TOASTED PISTACHIOS
SAFFRON THREADS
GOLD LEAF

VIEW RECIPE GLASS
NESPRESSO AEROCCINO

• POUR THE HONEY INTO A GLASS.
• POUR THE MILK AND ROSE WATER IN AEROCCINO AND FROTH.
• BREW THE COFFEE (LUNGO) AND POUR OVER THE HONEY.
• POUR THE MILK OVER THE COFFEE AND SPOON MORE FROTH ON TOP.
• DECORATE WITH PISTACHIOS, SAFFRON AND GOLD LEAF.

BARISTA CREATIONS SCURO - 25ML
CARDAMOM SYRUP - 20ML
COLD MILK - 280ML
CRUSHED ALMOND - A PINCH
CRUSHED PISTACCHIO - A PINCH

VIEW RECIPE GLASS
NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO

• Prepare the cardamom syrup with the cold milk into the nespresso barista device or nespresso Aeroccino. Close the lid, select the «cappuccino» recipe on the device and press the start button.
• Pour the mix in the View Recipe Glass.
• Extract the barista creations scuro directly in the glass.
• Garnish with a pinch of crushed almond and pistacchio.

MASTER ORIGIN INDIA - 40ML
ICE CUBES - 6
RASPBERRY JAM - 1 TSP
CINNAMON SYRUP - 20ML
APPLE JUICE - 80ML

VIEW RECIPE GLASS
SHAKER

• EXTRACT THE MASTER ORIGIN INDIA AND LET IT REST ASIDE.
• ADD ALL THE OTHER INGREDIENTS IN A SHAKER WITH ICE CUBES. SHAKE FOR 10 SECONDS. STRAIN TWICE.
• ADD 2-3 CUBES AND THE MIX IN THE VIEW RECIPE GLASS.
• SLOWLY ADD THE MASTER ORIGIN INDIA INTO THE VIEW RECIPE GLASS.
• GARNISH WITH A CINNAMON STICK AND BASIL LEAVES.

MASTER ORIGIN INDONESIA - 110ML
CARDAMOM POWDER - A PINCH
WHOLE GREEN CARDAMOM - 3 SEEDS

VIEW LUNGO CUP

• EXTRACT THE MASTER ORIGIN INDONESIA INTO THE VIEW LUNGO CUP.
• GARNISH WITH A PINCH OF CARDAMOM POWDER AND CARDAMOM SEEDS.

MASTER ORIGIN NICARAGUA - 110ML
HONEY – 10ML
PISTACCHIOS - A PINCH
WHIPPED CREAM

VIEW LUNGO CUP

• EXTRACT THE MASTER ORIGIN NICARAGUA INTO THE VIEW LUNGO CUP.
• GARNISH WITH WHIPPED CREAM, HONEY AND CRUNCHED PISTACCHIOS.

BARISTA CREATIONS SCURO – 25ML
OAT MILK – 120ML
AGAVE SYRUP – 1TSP

VIEW LUNGO CUP
NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO

• PREPARE THE OAT MILK INTO THE NESPRESSO AEROCCINO OR THE NESPRESSO BARISTA DEVICE. CLOSE THE LID, SELECT THE «HOT MILLK» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
• POUR THE AGAVE SYRUP INTO THE VIEW LUNGO CUP.
• GENTLY POUR THE HOT MILK INTO THE CUP.
• EXTRACT THE BARISTA CREATIONS SCURO OVER IT.

ISPIRAZIONE GENOVA LIVANTO - 40ML
WHITE CHOCOLATE OR WHITE CHOCOLATE SAUCE – 25ML
COLD MILK – 150ML
CONDENSED MILK – 15G
ICE CUBES - 6

VIEW MUG CUP
NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO

• ADD THE WHITE CHOCOLATE, THE CONDENSED MILK, THE COLD MILK AND 3 ICE CUBES INTO THE NESPRESSO AEROCCINO OR THE NESPRESSO BARISTA DEVICE. CLOSE THE LID, SELECT THE «LATTE MACCHIATO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
• POUR THE MIX IN A VIEW MUG CUP.
• EXTRACT THE ISPIRAZIONE GENOVA AND ADD THE REST OF THE MILK FOAM.
• GARNISH WITH SOME DARK COCAO POWDER.

MASTER ORIGIN INDIA - 40ML
GINGER, CARDAMOM AND CINNAMON POWDER – A PINCH OF EACH
CONDENSED MILK – 40G
COLD MILK – 150ML
ICE CUBES - 3

VIEW MUG CUP
NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO

• EXTRACT THE MASTER ORIGIN INDIA DIRECTLY INTO THE NESPRESSO BARISTA DEVICE.
• ADD THE ICE CUBES, CONDENSED MILK, ALL THE SPICES AND THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE. CLOSE THE LID, SELECT THE «ICE FRAPPE» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
• ADD THE ICE CUBES AND THE MIX INTO THE VIEW MUG CUP.
• GARNISH WITH A PINCH OF EACH SPICE.

ENVIVO LUNGO - 110ML
CONDENSED MILK – 50G
COLD MILK – 150ML

VIEW MUG CUP
NESPRESSO BARISTA DEVICE

• ADD THE CONDENSED MILK INTO THE VIEW MUG CUP.
• PREPARE THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «LATTE MACCHIATO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
• ADD THE MIX AND EXTRACT THE ENVIVO LUNGO INTO THE VIEW MUG CUP.

ISPIRAZIONE VENEZIA – 40ML
VANILLA SYRUP – 10ML
COLD MILK – 150ML
SALTED CARAMEL SAUCE – 40MG

VIEW MUG CUP
NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO

• PREPARE THE SALTED CARAMEL SAUCE AND THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «LATTE MACCHIATO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
• POUR THE VANILLA SYRUP AND THEN THE HOT MILK INTO THE VIEW MUG CUP.
• EXTRACT THE ISPIRAZIONE VENEZIA INTO THE VIEW MUG CUP.
• GARNISH WITH CARAMEL SAUCE.

ISPIRAZIONE NAPOLI – 40ML
COLD MILK – 40ML
HONEY
CINNAMON POWDER – A PINCH

VIEW CAPPUCCINO CUP
NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO

• PREPARE THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «CAPPUCCINO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
• POUR THE MIX AND EXTRACT THE ISPIRAZIONE NAPOLI INTO THE VIEW CAPPUCCINO CUP.
• GARNISH WITH HONEY AND A PINCH OF CINNAMON POWDER.

BARISTA CREATIONS CHIARO – 25ML
FIG SYRUP – 10ML
COLD MILK – 60ML
FRESH OR DRY FIGS SLICES

VIEW CAPPUCCINO CUP
NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO

• ADD THE FIG SYRUP INTO THE VIEW CAPPUCCINO CUP.
• PREPARE THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «CAPPUCCINO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
• POUR THE MIX AND EXTRACT THE BARISTA CREATIONS CHIARO INTO THE VIEW CAPPUCCINO CUP.
• GARNISH WITH DRY OR FRESH FIG SLICES.

ISPIRAZIONE FIRENZE ARPEGGIO DECAFFEINATO – 40ML
VANILLA SYRUP – 5ML
LAVENDER SYRUP – 10ML
COLD MILK – 100ML
FRESH LAVENDER – A PINCH

VIEW CAPPUCCINO CUP
NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO

• PREPARE THE VANILLA SYRUP, THE LAVENDER SYRUP AND THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «CAPPUCCINO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
• POUR THE MIX AND EXTRACT THE ISPIRAZIONE FIRENZE ARPEGGIO DECAFFEINATO INTO THE VIEW CAPPUCCINO CUP.
• GARNISH WITH FRESH LAVENDER.

BARISTA CREATIONS VANILLA ECLAIR - 25ML
SOY MILK - 100ML
BEETROOT JUICE – 10ML
CARDAMOM POWDER – ½ TSP

VIEW CAPPUCCINO CUP
NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO

• PREPARE THE SOY MILK, THE BEETROOT JUICE AND THE CARDAMOM POWDER INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «CAPPUCCINO» RECIPE AND PRESS THE START BUTTON.
• POUR THE MIX AND EXTRACT THE BARISTA CREATIONS VANILLA ECLAIR INTO THE VIEW CAPPUCCINO CUP.

BARISTA CREATIONS CHOCOLATE TRUFFLE - 25ML
COLD MILK - 100ML
DOLCE DE LECHE – 10G
COCOA POWDER – 1 TSP
NESPRESSO DARK CHOCOLATE

VIEW CAPPUCCINO CUP
NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO

• PREPARE THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «CAPPUCCINO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
• ADD THE DOLCE DE LECHE INTO A VIEW CAPPUCCINO CUP.
• POUR THE MIX EXTRACT 25ML OF BARISTA CREATIONS CHOCOLATE TRUFFLE INTO THE VIEW CAPPUCCINO CUP.
• GARNISH WITH GRATED NESPRESSO DARK CHOCOLATE AND COCOA POWDER.

2 ISPIRAZIONE ROMA - 2 X 40ML OR DOUBLE ESPRESSO SCURO – 80ML
COLD MILK - 200ML
TOFFEE NUT SYRUP - 20ML
WHIPPED CREAM

VIEW RECIPE GLASS
NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO

• PREPARE THE TOFFEE NUT SYRUP WITH THE COLD MILK INTO THE NESPRESSO AEROCCINO OR THE NESPRESSO BARISTA DEVICE. CLOSE THE LID, SELECT THE «LATTE MACCHIATO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
• POUR THE MIX AND EXTRACT 2 ISPIRAZIONE ROMA OR 1 DOUBLE ESPRESSO SCURO IN THE VIEW RECIPE GLASS.
• GARNISH WITH WHIPPED CREAM AND A PINCH OF CRUSHED PISTACCHIO.

BARISTA CREATIONS CARAMEL CRÈME BRÛLÉE – 40ML
SOY MILK – 120ML
TURMERIC POWDER – 1 TSP

ORIGIN LUNGO CUP
NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO

• PREPARE THE SOY MILK AND THE TURMERIC POWDER INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «LATTE MACCHIATO» RECIPE AND PRESS THE START BUTTON.
• POUR THE MIX AND EXTRACT THE BARISTA CREATIONS CARAMEL CRÈME BRULÉE INTO AN ORIGIN LUNGO CUP.
• SPRINKLE A LITTLE TURMERIC POWDER OVER FOR DECORATION.

MASTER ORIGIN INDIA – 40ML
ROSY SYRUP – 2 TSP
COLD MILK – 110ML
ICE CUBES
CRUSHED PISTACCHIOS – A PINCH
DRIED ROASE PETALS – A PINCH
WHIPPED CREAM

ORIGIN LUNGO CUP
NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO

• ADD THE COLD MILK AND THE ROSE SYRUP INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «CAPPUCCINO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON.
• POUR THE MIX AND EXTRACT THE MASTER ORIGIN INDIA INTO THE ORIGIN LUNGO CUP.
• GARNISH WITH WHIPPED CREAM, CRUSHED PISTACCHIOS AND ROSE PETALS.

ISPIRAZIONE PALERMO KAZAAR – 40ML
COLD MILK – 60ML
CINNAMON POWDER – A PINCH
NESPRESSO DARK CHOCOLATE – 1 PIECE
CRUSHED PISTACCHIOS – A PINCH
WHIPPED CREAM

ORIGIN LUNGO CUP
NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO

• ADD A PINCH OF CINNAMON POWDER IN THE ORIGIN LUNGO CUP WITH THE NESPRESSO DARK CHOCOLATE AND EXTRACT THE ISPIRAZIONE PALERMO KAZAAR.
• PREPARE THE COLD MILK INTO THE NESPRESSO BARISTA DEVICE OR NESPRESSO AEROCCINO. CLOSE THE LID, SELECT THE «CAPPUCCINO» RECIPE ON THE DEVICE AND PRESS THE START BUTTON. POUR THE INTO THE ORIGIN LUNGO CUP.
• GARNISH WITH WHIPPED CREAM, CRUSHED PISTACCHIOS AND CINNAMON POWDER.