The Champiccino

Le-Champiccino huages

Delight your taste buds with this delicious recipe proposed by chef Anne Bienvenu.

Things to know to make the recipe:

Preparation time: around ten minutes
Cooking time: around ten minutes
Difficulty: easy


Ingredients (for 2 cups):

  • 100 gr of organic mushrooms
  • 1 cup of milk of your choice (cow's milk, soy milk, coconut milk, oat milk, etc.)
  • 1 tbsp maple syrup
  • 2 espressos

Kitchen equipment :

  • Pan
  • blender
  • Sieve
  • Coffee machine of your choice to make an espresso

Preparation steps:

  • For the thick mushroom milk : Dice 100 gr of previously washed organic mushrooms (we chose Panicaut oyster mushrooms). Cook them in boiling water for ten minutes then mix them with 1 cup of cooking water, 1 cup of milk of your choice (cow's milk, soy milk, coconut milk, oat milk, etc.) and 1 tbsp of maple syrup. If necessary add a little milk if the consistency is too thick for your taste. The blender will allow you to obtain a creamy, fine and emulsified consistency.
  • Make 2 espressos (the recipe will not work with long coffee) - Assembly : pour hot mushroom milk over each espresso and sprinkle with cocoa SOFTNESS using a sieve.
  • Serve with : a bite of Huages ​​cocoa , for added indulgence!

Enjoy your food !

What Anne offers is worth the detour, go visit her on her site or on her Instagram account
Recipe and photo credit

Author of the recipe:

Anne is a home chef and caterer in Finistère, passionate and self-taught, she offers sustainable cuisine (seasonal, local, organic or from sustainable agriculture).

Minimalist, market-returned cuisine with Breton and Asian flavors.

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