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Creamy cocoa Creamy cocoa

Creamy Cocoa

Craft this Coffeetail with the Lavazza Tablì Machine

By the Lavazza Team 2–3 minutes

Ingredients:

  • 1 Tablì Espresso Tab (30ml of espresso)
  • 20ml Scotch Whisky
  • 20ml Crème de Cacao White liqueur
  • 10ml Double or heavy cream
  • 1tsp Sugar
  • Grated nutmeg (optional, for garnish)

Equipment:

Procedure:

  1. Place the cup under the spout of the Tablì machine, insert the Tab, and select the single espresso button.
  2. Put 6-8 ice cubes in the shaker.
  3. Allow the shaker to chill, then drain the excess water.
  4. Pour the Whiskey and the Crème de Cacao into the shaker.
  5. Add the sugar to the hot espresso and mix, then add them to the shaker along with the cream.
  6. Close the shaker and shake vigorously for about 10 seconds.
  7. Remove the shaker’s cap and strain into a cold cocktail glass.
  8. Optional: complete the preparation by grating nutmeg on top.

Choose the best coffee for your recipes

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