Saffron and White Chocolate Viennois
Discover the taste of Ramadan with this elegantly rich blend of culture and coffee
20
Easy
Here is what you need
Let's make it!
- Add the saffron threads to the water and let it bloom for 15 minutes.
- Brew the coffee (espresso) into a cup.
- Pour the milk and saffron water into the Aeroccino and press the button "cold foam".
- Pour the milk over the coffee and top with more foam.
- Garnish with grated white chocolate.
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