PREPARAtion:
Pour 10 ml of Mixybar into a cappuccino cup.
Heat the milk with the steam wand (without whipping it) and pour it into the cup (the recipe can also be made using cold milk).
In a frappé frother, whip the espresso with 2 or 3 crushed ice cubes and the other 10 ml of Mixybar.
Pour the coffee velvet on top of the milk and decorate.
GARNISH: ground black pepper
FLAVOR PROFILE:
GLASS:
PREPARATION TECNIQUE:
DIFFICULTY:
