Ingredients
120 ml drip coffee (filter extract in V60) alternatively 120 ml American coffee
10 ml Mixybar ZERO
50 ml “Light” summer cream (100 ml skimmed milk + 20 ml Vanilla Mixybar ZERO)
Preparation
Make the Light Summer Cream in a blender by frothing the skimmed milk (well chilled) flavoured with sugar-free Vanilla Syrup (Mixybar ZERO). Make the filter coffee (we suggest a single origin or a blend of light roasted Arabica) and pour it into a glass mug dusted with cocoa powder. Flavour with Caramel/Salted Caramel syrup and finish with the previously prepared light summer cream, creating a pleasant layered effect. Serve with a smile.