1 Indriya from India Grand Cru
30ml Almond Milk
1 teaspoon Honey
1 teaspoon Cacao Butter
1. Place cacao butter into a cappuccino cup and add honey.
2. Extract Indriya from India Grand Cru (Espresso: 40ml), directly into cup to melt the cacao buer.
3. Froth almond milk with the Aeroccino milk frother and pour over coffee.
4. Sprinkle acai powder and pomegranate powder over milk foam.
Recipe by Bella Koh / Nespresso