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RECIPES RECIPES
CHILLI HOT CHOCOLATE
Serves 6
INGREDIENTS
10 fl.oz (300ml) cream (25-30% fat)
¼ tsp ground allspice
3.5 oz (100g) dark chocolate, melted
1 tsp chilli flakes
METHOD
1. Assemble the milk frother with the
‘Capp’ disc firmly in place.
2. Place cream and allspice in the milk jug.
Cover with the jug lid and place onto the
power base.
3. Select the maximum temperature and
start frothing.
4. After 2 minutes, add melted chocolate
and chilli flakes to taste and continue
to heat until milk frother stops,
approximately 5mins.
5. Pour the hot chocolate mixture into
6 heatproof shot glasses and serve
immediately.
HOT BUTTERED RUM
Serves 12
INGREDIENTS
16 fl.oz (500ml) milk
4 fl.oz (120ml) rum
1 tsp ground cinnamon
1½ tsp baker’s (ultra-fine) sugar
1½ tbsp butter, finely chopped
1 tsp ground nutmeg
METHODS
1. Assemble the milk frother with the
‘Capp’ disc firmly in place.
2. Place milk, rum and cinnamon in the
milk jug. Cover with the jug lid and place
onto the power base.
3. Select the maximum temperature and
start frothing.
4. After 2 minutes, add sugar to taste and
continue to heat until milk frother stops,
approximately 5mins.
5. Pour the mixture into 12 heatproof
shot glasses. Top with a knob of
butter and sprinkle with nutmeg,
serve immediately.
WHITE CHOCOLATE DREAM
Serves 4
INGREDIENTS
3.5 fl.oz (100ml) cream (25-30% fat)
7 fl.oz (200ml) milk
3.5 oz. (100g) white chocolate, melted
2 tbsp honey
½ tsp ground cloves
4 white marshmallows, halved
Chopped pistachios
METHOD
1. Assemble the milk frother with the
‘Capp’ disc firmly in place.
2. Place cream and milk in the milk jug.
Cover with the jug lid and place onto the
power base.
3. Select the maximum temperature and
start frothing.
4. After 2 minutes, add melted chocolate,
honey and ground cloves to taste and
continue to heat until milk frother stops,
approximately 5mins.
5. Pour the white chocolate mixture into
4 heatproof shot glasses. Top with
marshmallows and pistachio nuts,
serve immediately.
IRISH COFFEE
Serves 4
INGREDIENTS
3 fl.oz (90ml) Irish Whiskey
4 fl.oz (120ml) espresso (4 shots)
1 tbsp sugar
3.5 fl.oz (100ml) whipped cream
METHOD
1. Assemble the milk frother with the
‘Capp’ disc firmly in place.
2. Place whiskey and espresso in the milk
jug. Cover with the jug lid and place onto
the power base.
3. Select the maximum temperature and
start frothing.
4. After 2 minutes, add sugar to taste and
continue to heat until milk frother stops,
approximately 4mins.
5. Pour the mixture into 4 heatproof shot
glasses. Top with whipped cream,
serve immediately.