Go nuts

Recipe of Callebaut® Ambassador Peter Hernou,
World Champion Latte Art Made with almond milk (instead of hazelnut milk) – Intensely rewarding


Created by
  • Peter Hernou - Ambassador Chocolate Academy Benelux


ingredients preparation
  • 220g
    almond milk

Pour in a milk pitcher and steam to ± 72°C.

  • 35g
  • 1spoon(s)

Serve in a tall glass. Pour the hot milk onto the chocolate-nut paste.

Top off with Callebaut® Almond Bresilienne NAN-CR-AL3724-T66, Callebaut® Chocolate Mini Crispearls™ CEM-CC-MINIMIX-999.
Dust off with cinnamon or vanilla powder.

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