Coffee with milk, buckwheat honey and vanilla salt
1 serving
10 minutes
Recipe by Anastasia Godunova, chef barista Good enough
Calories162.1kcal
Proteins6grams
Fats6.5grams
Carbohydrates20.3grams
1
For vanilla salt, place a couple of vanilla pods in a container with pink Himalayan salt and let it steep for four to five days.
2
Pour buckwheat honey into a double espresso cup, add 5 salt crystals, and stir.
- Espresso: 60 ml
- Buckwheat honey: 15 g
- Vanilla salt: pinch
3
Pour in the milk and froth it with a cappuccino maker.
- Milk: 180 ml
