Spicy Chocolate Cappuccino
Here is what you need
Ingredient(s)
- Master Origin Indonesia Capsule 1 capsule
- Chocolate Syrup 2 tablespoon
- Milk froth 30 ml
- Chili Flakes 1 pinch
- Grated Chocolate 1 pinch
Let's make it!
-
Step
01
Brew the Original Master Origins Indonesia coffee into a cappuccino cup.
-
Step
02
Add the spicy chocolate syrup*, then mix using a spoon. * Spicy Chocolate Syrup Ingredients: 1 cup of water ½ cup of sugar ½ cup of Nespresso chocolate squares 1 tsp. chili flakes Steps: In a small pot, bring the water to a boil, then add the sugar. Reduce to low heat then mix using a spoon. Add the chocolate pieces and stir with a spoon to get a smooth texture. Add the chili flakes and let them infuse for around 5 minutes. Remove from the heat, then strain the syrup using a sieve. Let cool. Store the syrup in an airtight container in the refrigerator. * The syrup will keep for about one week in the refrigerator.
-
Step
03
Pour the cold milk into your milk frother. Close the lid and press the power button. Pour the milk froth into the coffee.
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Step
04
Sprinkle with grated chocolate and chili flakes.
Recommended Nespresso coffees
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Spicy Chocolate Cappuccino
- 5 min.
- Easy
Material
- Spoon
- Aeroccino Milk Frother
- VIEW Cappuccino Cups
- Pixie
Recommended Nespresso coffees
Ingredient(s)
- Master Origin Indonesia Capsule 1 capsule
- Chocolate Syrup 2 tablespoon
- Milk froth 30 ml
- Chili Flakes 1 pinch
- Grated Chocolate 1 pinch
Inspirations
Let's make it!
-
Step 01
Brew the Original Master Origins Indonesia coffee into a cappuccino cup. -
Step 02
Add the spicy chocolate syrup*, then mix using a spoon. * Spicy Chocolate Syrup Ingredients: 1 cup of water ½ cup of sugar ½ cup of Nespresso chocolate squares 1 tsp. chili flakes Steps: In a small pot, bring the water to a boil, then add the sugar. Reduce to low heat then mix using a spoon. Add the chocolate pieces and stir with a spoon to get a smooth texture. Add the chili flakes and let them infuse for around 5 minutes. Remove from the heat, then strain the syrup using a sieve. Let cool. Store the syrup in an airtight container in the refrigerator. * The syrup will keep for about one week in the refrigerator. -
Step 03
Pour the cold milk into your milk frother. Close the lid and press the power button. Pour the milk froth into the coffee.
-
Step 04
Sprinkle with grated chocolate and chili flakes.