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Receta Carrot Cake Cappuccino
by Global Cookbook

Carrot Cake Cappuccino
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Ingredientes

  • 1/2 quart store-bought fresh carrot juice
  • 3 Tbsp. heavy cream
  • 1 Tbsp. walnut oil
  • 3 Tbsp. sugar
  • 1/2 tsp grnd cinnamon + an equal amount to sprinkle overtop
  • 1/4 tsp grnd nutmeg
  • 1/8 tsp all-spice (can be skipped if you have none on hand)
  • 1/8 tsp grnd clove (can be skipped if you have none on hand)
  • 1 tsp vanilla extract
  • 1/2 c. lowfat milk

Direcciones

  1. In a medium-size pot over medium-high heat, reduce the carrot juice by half. This should take about 15 min.
  2. Whisk in all other ingredients except the lowfat milk. If you have a mini emulsifier, use it to blend the liquid.
  3. In a separate pot, hot lowfat milk and whisk into a foam.
  4. Serve seasoned carrot juice in a cappuccino c. and top with lowfat milk foam. Sprinkle with cinnamon