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Springlane 943296 - Mia Manual

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IDEAS PARA RECETAS
Cappuccino
El clásico café italiano está compuesto por 1/3 de café expreso y 2/3 de leche
caliente con una espuma cremosa. Prepara primero el expreso. Calienta y haz
espuma con la leche (preferiblemente con leche entera para una espuma cremosa)
y vierte la leche caliente junto con la espuma de leche en la taza con el expreso.
Si quieres, puedes decorar la espuma espolvoreando algo de cacao en polvo.
Latte Macchiato
El Latte Macchiato se prepara tradicionalmente en un vaso alto para poder ver sus
tres capas. Calienta la leche y haz una espuma fuerte (usa preferiblemente leche
baja en grasa para una espuma estable). Primero vierte la leche caliente en el vaso
y pon con cuidado la espuma de leche sobre esta. Prepara entonces el expreso y
viértelo caliente en el vaso a través de la espuma de leche en un chorrito lo más fino
posible. Así se hundirá y aparecerán las tres capas típicas formadas por el expreso,
la leche y la espuma.
Café con leche
El caffè latte, café au lait o café con leche están preparados, como bien indica el
nombre, con la mitad de leche y la mitad de café. Para ello, calienta la leche sin ha-
cer espuma y mézclala en una taza a partes iguales con un café elaborado de forma
clásica.
Café helado
El café helado se sirve frío y está preparado según se elija con café frío, expreso o
café preparado en frío «Cold Brew Coffee». Vierte el café frío en un vaso grande y
añade 2 bolas de helado de vainilla. Haz espuma con algo de leche fría y rellena el
vaso con la espuma de leche fría. Si quieres, puedes decorar la espuma espolvorean-
do algo de cacao en polvo o virutas de chocolate.
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