Cappuccino for Two with Heart Sugars

For two, the morning ritual is simple: thick milk foam, a dusting of cocoa, and on each rim a small heart, one white, one amber, from Canasuc’s L’Accroche-Cœur Sugar White & Amber, made in France from cane sugar.

Serves 2 · 10 min

1. Brew two espressos into two cups.
2. Heat 2/3 cup (150 ml) of milk until steaming and froth it until thick and creamy.
3. Spoon the milk foam over the espressos and dust lightly with cocoa powder.
4. Hang an L’Accroche-Cœur heart sugar on the rim of each cup, a white one and an amber one, and serve.

The star of this recipe: L’Accroche-Cœur Sugar White & Amber, by Canasuc.