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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
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SUMMARY
O SMOOTH CROWNFor warming and blending the milk
COLD RECIPESEspresso MandorlatoCaramel Iced CappuccinoCoconut
Iced Cappuccino
pag. 10
pag. 11
pag. 12
HOT RECIPESEspresso MacchiatoCappuccinoCappuccino Speziato Latte
MacchiatoMarocchino FondenteCioccolata Mocha
pag. 03
pag. 04
pag. 05
pag. 06
pag. 07
pag. 08
pag. 09
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
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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
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CAPPUCCINO
• 1 Espresso Lavazza A Modo Mio• Cold whole milk• Bitter
cocoa
04
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
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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
05
INGREDIENTS
EN
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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
06
INGREDIENTS
EN
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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
07
INGREDIENTS
EN
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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
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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
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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
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• 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
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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
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A CASA COME AL BAR.
