https://dishmagazine.com

Home
Drinks
Cappuccino

Ingredients

Adjust Servings:

	30 ml espresso
	80 ml milk
	30 ml Baileys Irish Cream

Nutritional information

1,5 g

Protein

5,5 g

Fat

12 g

Carbs

123

Calories

Cappuccino

Name: Cappuccino
Total time: 2 min
Yield: 1
Cuisine: Italian
Ingredients: espresso: 30 ml; milk: 80 ml; Baileys Irish Cream: 30 ml

with baileys irish cream

Cuisine:

Italian

2 min
Serves 1
Easy

Ingredients

30 ml espresso
80 ml milk
30 ml Baileys Irish Cream

Directions

This recipe combines the rich flavor of espresso with the creamy texture of frothed milk and the smoothness of Baileys Irish Cream, creating a delightful and indulgent drink perfect for any occasion. Adjust the amount of Baileys according to your preference for a stronger or milder flavor.

Steps

Done

2 min

preparation

1. Brew a shot of espresso using an espresso machine or a moka pot.
2. While the espresso is brewing, froth the milk using a milk frother or steam wand until it reaches a velvety consistency.
3. Pour the shot of Baileys Irish Cream into a coffee cup.
4. Once the espresso is ready, pour it over the Baileys Irish Cream in the cup.
5. Gently pour the frothed milk over the espresso and Baileys mixture, holding back the foam with a spoon to let the milk pour first. Spoon the remaining foam on top of the cappuccino.
Optionally, sprinkle cocoa powder or cinnamon on top for garnish.

Serve immediately and enjoy your delicious Cappuccino with Baileys!

Chef Hanna

Tom Yum soup

Red chicken curry

246

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

View on Facebook

View Comments

Likes: 1
Shares: 0
Comments: 0

Comment on Facebook

Share it on your social network:

Ingredients

Nutritional information

Cappuccino

with baileys irish cream

Ingredients

Directions

Steps

preparation

Chef Hanna

Related Recipes: