Baileys – Cappucino

Summary

Ingredients

• 200 g nouat (nut nouat)
• 400 ml milk, heated
• 200 ml coffee, cooked (espresso), hotter
• 1 bag hazelnuts (hazelnut flakes), roasted
• Baileys Irish Cream

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Instructions

1. Cut the nut nougat into small cubes and add to the heated milk (but the milk should not boil). Let the cubes melt slowly in it. Froth up with a frother or hand blender.
2. Divide the hot espresso between 4 glasses, add Bailey`s if you like. Pour in the nougat milk foam, sprinkle with hazelnut leaves and just enjoy.