Recipe

Preparation Of Hazelnut Milk Espresso With Matcha & White Chocolate

First, whisk 2 g of matcha with 20 ml of water at 80°C until well combined.
Pour the white chocolate and Nature lean Unsweetened Hazelnut Milk into a pitcher, heat the mixture, and then add it to the matcha and espresso blend.
Due to the strong flavor of this drink, it is recommended to serve it in 100 ml cups.

A bold structure with an earthy matcha base, the creaminess of hazelnut milk, and the perfect balance of white chocolate sweetness — ideal for lovers of unique and unconventional flavors.

To achieve the best foam and texture when working with Nature Lean milk, follow these professional barista tips:

1. Keep it chilled before use
Always use cold milk straight from the fridge.
If you’re short on time, place the bottle in the freezer for a few minutes to quickly reduce its temperature. Cold milk gives you better control and more stable foam.
2. Shake well before pouring
Before pouring the milk into the pitcher, shake the bottle thoroughly to make sure the texture is even and ready for frothing.
3. Steam with care
Steam the milk at a temperature between 50°C and 60°C.
Overheating can damage the texture, reduce foam stability, or cause separation.
Aim for a smooth, glossy micro foam with fine, velvety bubbles — perfect for latte art.