Elephant tusk
Nut praline
- 200 GRAM SUGAR
- 1 TBSP LEMON JUICE
- 50 GRAM PINE NUTS
- 50 GRAM ALMONDS, chopped
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 more 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.
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