The lemon and hazelnut cappuccino, with its “fresh” and aromatic taste, is certainly perfect for the summer season. It’s part of the recipe collection I receive via email from Nespresso, which I then enjoy recreating at home. I’ll be honest, when I first opened the email, despite my love for cappuccino and my eagerness to experiment with every flavor, I was a bit skeptical. Lemon and cappuccino in the same sentence? But when I tasted it, I was convinced from the first sip. The combination of hazelnut coffee with agave syrup and that little zing from the grated lemon peel amazed me. Try this lemon and hazelnut cappuccino too!
Not to be missed
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 1 cappuccino
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 Nespresso hazelnut coffee capsule
- 1/2 cup milk
- 2 tsp agave syrup
- 1 tsp grated lemon zest
- 1 tsp crushed hazelnuts
Tools
- 1 Nespresso Coffee Machine
- 1 Nespresso Aeroccino 4
- 1 390 ml glass mug
Steps
Pour the milk into the Aeroccino and prepare the hot (or cold) cappuccino with high foam. In the glass mug, pour the agave syrup, brew the Nespresso hazelnut coffee capsule. Add the cappuccino and garnish the top with the grated lemon zest and crushed hazelnuts.
Notes
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