Almond-Macadamia Cappuccino

Adapted by StarChefs.com
May 2014
Yield: 1 cappuccino

INGREDIENTS:

Almond Macadamia Milk
(Yield: ½ liter)
75 grams almonds
25 grams macadamia nuts
20 grams Deglet Noor dates
50 grams water
Espresso
20 grams ground espresso (49th Parallel or Heart of Poland)

METHOD:

For the Almond Macadamia Milk:
Soak nuts and dates in water for a few hours. Transfer to Vitamix and blend on high until combined. Strain through proper nut-milk straining bag (turkey stuffing bags and finer hops bags work well).  

For the Espresso:
Prepare a shot of espresso so that the 20 grams of ground espresso yields 40 grams of liquid espresso in the approximate 28 seconds it should take to properly extract.

To Assemble and Serve:
Pull one full extraction of Espresso into a 7-ounce cup (e.g. Libbey Gibraltar). Steam 120 grams Almond Macadamia Milk to 125 F. Pour the steamed Almond Macadamia Milk into the Espresso, filling the cup. Serve immediately.