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: salted caramel powder
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