A TASTING EXPERIENCE IN A CUP

Two coffees with different sensory profiles and cold-frothed milk created with LaCimbali M100ì, a professional espresso machine equipped with TurboMilk technology, are the basic ingredients of these exotic and refined summer recipes created by the MUMAC Academy team, the Cimbali Group’s Coffee Machine Academy, together with the Athenaeum run by Comprital, a leading Italian ice cream company.
 
Fasten your seatbelts and get ready for a sensory journey! The fruit-based recipes have been created using single-origin Ethiopian coffees with floral and fruity notes, while the drinks with caramel, cocoa and peanuts come with a Brazilian single-origin coffee base, whose hints of chocolate and dried fruit perfectly complement the tasting notes of the recipes. 
 
Get an overload of taste and emotions this Summer with Milky Mix.

 

DOUBLE FACE: The spicy charm of coffee, with an unexpected touch of sweetness

Difficulty: doable
 
Ingredients

• 35g honey topping
• Double-shot espresso (50ml). Brazil recommended
• Chili powder to taste
• 50g cold-frothed milk
• Dark chocolate to taste
• 1 chili pepper
• 1 chocolate wafer stick

Instructions

1.  Pour the honey topping onto the bottom of the jar
2. Make a double espresso (better directly in the jar to dissolve the honey)
3. Add a sprinkling of chili pepper
4. Then pour in the cold-frothed milk, grate the dark chocolate and cover it with a thin layer of honey topping
5. Finally, decorate with a chocolate wafer stick and a chili pepper

BABY PINKY: fruity pleasure. Simplicity has never been so special

Difficulty: simple

Ingredients

• 25g blueberry topping
• Blueberries to taste
• 55 g cold-frothed milk

Instructions

1. Pour the blueberry topping onto the bottom of the glass and then add the blueberries
2. Pour in half of the cold-frothed milk
3. Add a layer of blueberry topping by gently applying it to the sides of the glass to create a contrasting layer
4. Add more blueberries and pour in the other half of the cold-frothed milk
5. Decorate with topping to taste or other blueberries
6. The recipe can also be made with other types of fruit including cherries, raspberries and strawberries

MOJITO CAFÈ: fresh and sugary. The legend of Cuba in a glass

Difficulty: doable
 
Ingredients

• 20g mint topping
• Double-shot espresso (50ml). Ethiopia recommended 55g cold-frothed milk
• Brown sugar to taste
• Grated lime peel to taste
• 1 sprig of mint leaves

Instructions

1. Pour the mint topping onto the bottom and sides of the glass and do the same with the brown sugar so that it sticks
2. Make a double-shot espresso and pour it into the glass
3. Grate the lime peel, then pour in the cold-frothed milk
4. Add a pinch of grated lime and finally decorate with the mint lea

For more "Milkì Mix" recipes, click here. 

(Article originally written in Italian)