Friendship Day with coffee-obsessed friends

<br>MOCHA<br>Ingredients

2 espressos 25/30 ml each<br>Foamed milk 160 ml (80% milk – 20% foam)<br>Hot chocolate 75 ml<br>Dark cocoa 0,1 g<br>Whipped cream 70 g (Optional)<br>Preparations

Prepare the espresso in a large glass<br>Add the hot chocolate<br>Dust with bitter cocoa<br>Complete by adding the foamed milk<br>Option: Pour less milk and complete with whipped cream<br>

COFFEE VIENNESE

Ingredients

2 long espressos 90 ml (40/45 ml each)<br>Whipped cream 25 g<br>Dark Cocoa 2 tsp<br>Dark chocolate flakes preparations<br>Preparations

Prepare the espresso in a jug and add cocoa<br>Mix and steam<br>Pour it into the cup and top off with whipped cream<br>Decorate with choco flakes (Glass Size 160 ml)<br>

HAZELNUT LATTE

Ingredients

2 espressos 25/30 ml each<br>Foamed milk 170 ml (80% milk – 20% foam)<br>Whipped cream 50 g<br>Nougat crumbs 14 g (10 g bottom of the glass and 4 g on top)<br>Caramel sauce 17 g (15 g bottom of the glass and 2 g on top)<br>Cup Size 60/160 ml

Preparations

Set 10 g of nougat and the caramel sauce in a large tumbler<br>Prepare the espresso and pour over<br>Add foamed milk and whipped cream<br>Decorate with extra crumbs and a drizzle of chocolate spread (Glass Size 350 ml)<br>

CHOCOLATE

Ingredients

2 espressos 25/30 ml each<br>Foamed milk 170 ml (80% milk – 20% foam)<br>Whipped cream 50 g<br>Nut crumbs 1 g<br>Chocolate spread 30 g (+ drizzle)<br>Preparations

Decorate a large tumbler of chocolate spread<br>Prepare the espresso and pour over<br>Add foamed milk and whipped cream<br>Decorate with extra nut crumbs and a drizzle of chocolate spread<br>

ICED MOCHA

Ingredients

2 espressos 60 ml (25/30 ml each) <br>Ice cubes 100 g<br>Cold chocolate 100 g<br>Chocolate sauce drizzle 2 g<br>Whipped cream 30 g<br>Preparations

Place the ice cubes in a large Lavazza Tumbler<br>Add the cold chocolate and 2 espressos<br>Stir gently<br>Complete with whipped cream and a drizzle of chocolate sauce (Glass Size 350 ml)<br>For cold chocolate: dilute 50% hot chocolate and 50% cold milk. Keep refrigerated for max 2 days.

CARAMEL ICED LATTE

Ingredients

Long espresso 40/45ml<br>Cold milk 120 g (80% milk – 20% foam) <br>Ice cubes 150 g<br>Caramel sauce 30 g<br>Preparations

Place the caramel sauce at the bottom of the glass<br>Fill the tumbler with ice cubes<br>Add the milk<br>Brew one long espresso and pour it on the top (Glass Size 350 ml)<br>

(Girish Chandra is Beverage Training Manager, Lavazza)<br> <br>(IANSlife can be contacted at [email protected])

–IANS<br>Girish Chandra/ tb