In winter, when it’ s cold and stormy outside, there are certain spices that can make your Cappuccino even “warmer”, which are for example chili, ginger or, most popular with me, cinnamon. Chili and ginger are more suitable with chocolate, I think. I’ ve got a grinder with sugar and cinnamon mixed. So after you fill your cup with coffee, you add some cinnamon and, if you like, also a little vanilla, and then add the foamed milk (for those allergic to lactose you can always take sheep’ s milk, as I do). As is clearly visible on the picture, I am no pro at Latte Art and I do not have a professional machine with high pressure to produce great foam. But the brikka still makes excellent coffee! What would I do without it? Those studying days would be so much harder 🙂
What winter-related coffee recipes do you know, or at which place have you tasted such a creation? Please comment below!