White Ginger Chocolate Cappuccino
The white ginger chocolate cappuccino is a delicious variation of the classic cappuccino. Fresh ginger infused in milk adds a spicy touch to coffee, while the cinnamon-scented milk mousse adds a festive touch to this hot drink. A perfect drink for holidays like Christmas. For an alcoholic version of the cocktail, you can add 2 teaspoons of whiskey to the milk before simmering.
Ingredients
- 1 litre of whole milk
- 150 gr white chocolate
- 1 vanilla bean
- 3 cm ginger
- 4 espresso
- 2 pinches cinnamon
- 4 pinches of chocolate powder
Preparation steps
- Peel and slice ginger
- Scrape the vanilla bean in to collect the seeds and keep the bean
- In a saucepan heat 800 ml of milk with white chocolate, vanilla beans and ginger
- Simmer 15min
- Meanwhile, using a milk frother, add the remaining 200 ml of milk. When the mousse is done, add the cinnamon in and continue stirring with the mousseur.
- At the end of cooking, filter the contents of the pan.
- Pour 1 espresso into each mug
- Pour pan contents over espresso
- Cover with milk mousse and add a pinch of chocolate powder to the mousse
