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Whisk the milk well. Pour the Amarula and
the milk in a glass. Make sure the coffee is very hot when you use it, because
the temperature difference with the milk is the secret to the layers. Pour
the coffee carefully through the froth and dust the macchiato with a little
cacao. I learned to drink Amarula already long (about 20 years) ago, when
I was working in a restaurant. By then nobody had heard of it, but it was
especially loved by waiters and cooks in restaurants. Nowadays, the drink
starts to gain popularity. You can find Recipes on the website of
Amarula. |
Heat the sugar with the lemon juice and 3
tablespoons of water on medium heat until it turns golden brown. Quickly
add the almonds and pine nuts and stir well. Pour the mixture on a greased
baking tray and allow it to cool down completely. Break it into large pieces. |
