Nougaccino

(*) Available at the confectioner, instead also Nutella, peanut butter, maple syrup or dessert sauces (chocolate or caramel) Heat milk in a frothing jug (max.75-78 °C ) and foam until a fine-pored foam is formed on the surface of the milk. Pour the milk into the preheated glass in about ½ to #. Use a tablespoon to add another small dollop of milk foam.

Next, pour the liquid nougat into the glass with the milk (more or less as desired). The nougat flows to the bottom of the glass and forms a layer around it, which is very clearly visible.

Only then is the espresso prepared so that it is warmer than the milk, otherwise there will be no layers in the glass. Later, the espresso is poured into the glass over the back of a teaspoon so that the wonderful layer under the foam forms again in the glass (see Espresso Latte recipe).

Finally, a small cap of milk foam is placed on top of the “nougaccino”.

Serve: Nougaccino can be served on a small tray with a nice napkin, a long spoon and a drinking straw.

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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