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A CASA COME AL BAR.
T H E M I L K A R T I S T.THE NE W LAVA ZZA IN D U C TIO N M ILK FROTHER .
R E C I P E S
SUMMARY
O SMOOTH CROWNFor warming and blending the milk
COLD RECIPESEspresso MandorlatoCaramel Iced CappuccinoCoconut Iced Cappuccino
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pag. 11
pag. 12
HOT RECIPESEspresso MacchiatoCappuccinoCappuccino Speziato Latte MacchiatoMarocchino FondenteCioccolata Mocha
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pag. 04
pag. 05
pag. 06
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For the best result we recommend you use cold whole milk (4-8° degrees). This will givethe best creaminess and richness of taste.
For the best result we recommend you use cold skimmed milk (4-8° degrees).
NOTCHED CROWNFor milk frothing
02
EN
ESPRESSO MACCHIATO
INGREDIENTS • 1 Espresso Lavazza A Modo Mio
• Cold whole milk
03
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
EN
CAPPUCCINO
• 1 Espresso Lavazza A Modo Mio
• Cold whole milk
• Bitter cocoa
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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
INGREDIENTS
EN
CAPPUCCINO SPEZIATO
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
• 1 Espresso Lavazza A Modo Mio
• Cold whole milk
• Cinnamon syrup
• Ginger powder
• Icing sugar
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INGREDIENTS
EN
LATTE MACCHIATO
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
• 1 Espresso Lavazza A Modo Mio
• Cold whole milk
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INGREDIENTS
EN
MAROCCHINO FONDENTE
• 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
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INGREDIENTS
EN
CIOCCOLATA
• 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
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INGREDIENTS
EN
MOCHA
• 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
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INGREDIENTS
EN
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
• 1 Espresso Lavazza A Modo Mio
• Cold almond milk
• Ice cubes
• Almonds
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ESPRESSO MANDORLATO
INGREDIENTS
EN
• 1 Espresso Lavazza A Modo Mio
• Cold skimmed milk
• Ice cubes
• Caramel syrup
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You could also try this recipewith soy milk
CARAMEL ICED CAPPUCCINO
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
INGREDIENTS
EN
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
• 1 Espresso Lavazza A Modo Mio
• Cold coconut milk
• Ice cubes
COCONUT ICED CAPPUCCINO12
INGREDIENTS
EN
A CASA COME AL BAR.
