30 Dec '15, 11pm

Kazaar y chocolate… una intensa receta. https://t.co/tNfkvAPv2V

Vierte la leche en el Aeroccino Selecciona la función de espuma fría de la máquina, lentamente añade el jarabe de caramelo y espera hasta que obtengas una espuma consistente y agrega el jarabe Mientras tanto prepara 2 espressos (40 ml) de Grand Cru Kazaar en el shaker y agrega 2 bolas de helado de chocolate Agita bien Sirve una cucharada sopera de hielo frappé en un vaso Recipe y añade el contenido del shaker Para terminar sirve la espuma hasta arriba

Full article: https://www.nespresso.com/ultimate-coffee-creations/mx/es...

Tweets

Un postre ideal para la cena:

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