Hazelnut cappuccino

Hazelnut cappuccino

Total: 20 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / glass: 267 kcal
, Fat: 20 g
, Carbohydrate: 12 g
, Protein: 8 g


4 glasses


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Hazelnut cream

100 g hazelnuts (e.g. Nocciola Piemonte IGP)
2 tbsp sugar
2 pinches salt


4 dl milk
4 strong espressos
1 tbsp hazelnut, coarsely chopped
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4 glasses, each approx. 200 ml

How it's done

Hazelnut cream

Puree the nuts, sugar and salt in a food processor until the mixture turns creamy.


Divide the hazelnut cream between 4 cups or glasses, gently spread upwards towards the rim. Froth the milk, pour into the glasses. Add the espresso and sprinkle with the nuts.

Good to know
Tip: Stir well before drinking.

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