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
Ingredients
- Two espressos
- 2/3 cup (150 ml) milk
- Cocoa powder, for dusting
- L’Accroche-Cœur Sugar White & Amber (Canasuc), one white and one amber heart
Method
- Brew two espressos into two cups.
- Heat 2/3 cup (150 ml) of milk until steaming and froth it until thick and creamy.
- Spoon the milk foam over the espressos and dust lightly with cocoa powder.
- 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.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
