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4 - MILK FROTHER
CHOCOLADE-AMANDELMELK
INGREDIËNTEN:
160 ml amandelmelk
10 g chocoladedruppels
½ vanillestokje
afwerking: slagroom en cacaopoeder
BEREIDING:
Snijd het vanillestokje in de lengte door, schraap
het uit en voeg dit toe aan de melk. Verhit de
amandelmelk met vanille in de melkopschuimer.
Doe de chocoladedruppels in een glas of mok.
Giet de warme melk over de chocolade. Werk af
met slagroom en cacaopoeder.
CHOCOLAT AU LAIT D’AMANDE
INGRÉDIENTS :
160 ml de lait d’amande
10 g de pépites de chocolat
½ gousse de vanille
décoration : crème fouettée et poudre de cacao
PRÉPARATION :
Coupez la gousse de vanille en deux dans
la longueur, grattez l’intérieur et ajoutez les
grains et la gousse au lait. Faites chauffez le
lait d’amande vanillé dans le mousseur à lait.
Mettez les pépites de chocolat dans un verre ou
une tasse. Versez le lait chaud sur le chocolat.
Décorez avec la crème fouettée et la poudre de
cacao.
CHOCOLATE ALMOND MILK
INGREDIENTS:
160 ml almond milk
10 g chocolate chips
½ vanilla pod
nish: whipped cream and cocoa powder
METHOD:
Cut the vanilla pod lengthwise, scrape the
seeds loose and add them to the milk. Heat the
almond milk with vanilla in the milk frother. Put
the chocolate chips in a glass or mug. Pour the
hot milk over the chocolate. Finish with whipped
cream and cocoa powder.
SCHOKOLADEN-MANDELMILCH
ZUTATEN:
160 ml Mandelmilch
10 g Schokoladentropfen
½ Vanilleschote
Verzierung: Schlagsahne und Kakaopulver
ZUBEREITUNG:
Die Vanilleschote längs aufschneiden, das
Mark herauskratzen und zur Milch geben. Die
Mandelmilch mit Vanille im Milchaufschäumer
erwärmen. Die Schokoladentropfen in ein Glas
oder eine Tasse geben. Die warme Milch über
die Schokolade gießen. Mit Schlagsahne und
Kakaopulver verzieren.
NL
FR
DUEN
4


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