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Passion Café Liégeois
Passion fruit emphasises the red berry notes of an Espresso coffee. Coffee ice cream adds a final touch to this sacred union.
12 min.
Medium
Here is what you need
Ingredients
1
- capsule of either Master Origin Colombia (40 ml, 1_5oz) or Ristretto Decaffeinato coffee
- scoops of coffee ice cream
- 100 ml / 3.5 oz of cold milk
- tablespoon of passion fruit syrup
- Decoration: 1 , 2 passion fruit seeds or sprig of lemon verbena (herb luisa)
- tall recipe glass (350 ml/12 oz)
- Aeroccino milk frother or your Nespresso machine's steam nozzle
- Ritual Recipe
- Ritual Recipe Spoon
Materials
- tall recipe glass (350 ml/12 oz)
- Aeroccino milk frother or your Nespresso machine's steam nozzle
- Ritual Recipe
- Ritual Recipe Spoon
How to make !
- Pour 1 teaspoon of passion fruit syrup to the milk
- Pour the milk in the Aeroccino or use the steampipe of your Nespresso machine
- Place the scoops of ice cream into a tall glass
- Prepare a capsule of either Master Origin Colombia or Ristretto Decaffeinato coffee in espresso (40 ml / 15 oz) directly on the ice cream
- Add the milkfroth
- Top with the rest of the passion fruit syrup, garnish with a sprig of lemon verbena or with passion fruit seeds
- Taste without mixing the layers
Recommended Nespresso coffees
Original
Master Origin Colombia
6
Ristretto Decaffeinato
10
Master Origin Colombia
6
Ristretto Decaffeinato
10
Passion Café Liégeois
- 12 min.
- Medium
Materials
- tall recipe glass (350 ml/12 oz)
- Aeroccino milk frother or your Nespresso machine's steam nozzle
- Ritual Recipe
- Ritual Recipe Spoon
Recommended Nespresso coffees
Ingredients
- capsule of either Master Origin Colombia (40 ml, 1_5oz) or Ristretto Decaffeinato coffee
- scoops of coffee ice cream
- 100 ml / 3.5 oz of cold milk
- tablespoon of passion fruit syrup
- Decoration: 1 , 2 passion fruit seeds or sprig of lemon verbena (herb luisa)
Inspirations
How to make !
- Pour 1 teaspoon of passion fruit syrup to the milk
- Pour the milk in the Aeroccino or use the steampipe of your Nespresso machine
- Place the scoops of ice cream into a tall glass
- Prepare a capsule of either Master Origin Colombia or Ristretto Decaffeinato coffee in espresso (40 ml / 15 oz) directly on the ice cream
- Add the milkfroth
- Top with the rest of the passion fruit syrup, garnish with a sprig of lemon verbena or with passion fruit seeds
- Taste without mixing the layers