Foam half the milk with the hazelnut cream and pour into a coffee glass. Add the espresso directly. Foam up the rest of the milk and finish with this. Add a peeled hazelnut and serve.
TIP: We recommend Caffé espresso Delizia from AlpsCoffee Kaffeerösterei Schreyögg GmbH / Rabland/Rablà.
Recipe by: Tourist office Partschins/Parcines