• Usein a spooncoat the innerside and the bottom of the glass with creamy Nutella chocolate
• Brew an espresso coffee cup
• Poor the coffee in the glass
• Whip milk and fillthe glass with froth

• Pour 25 cl of milkinto a 50 cl milk-jug
• By means of the steam Jet whip the milk for about 15 sec until reaching a Temperature between 60 and 70 C
• Brew an espresso coffee cup
• Pour the steamed milk over the expresso so as to get same quantity of milk in the cup

• Pour the contents of one Cioco Delice pack and 100 cl of fresh milk into a 50 cl milk-jug
• Stir by means of the steam arm and whip the product until reaching the wished thickness
• Pour the chocolate into a “Momenti Molinary” chery cappucino cuo and garnish with whipped cream