Pour two cups of long espresso coffee into the shaker with two egg yolks, 50 ml milk, two teaspoons sugar and two ice cubes. Close and shake the shaker well for a few seconds, then pour the mixture into two glasses (preferably two tall, narrow goblets), adding a tablespoon of vanilla ice cream. Would you like a variant? Pour the shake and add hazelnut ice cream.
Prepare about 320 ml of hot unsweetened chocolate and add 320 ml milk that has already been emulsified with the machine’s steam to it.
Pour the mixture into two cups and slowly add the espresso coffee so as to form different-coloured layers. Add as much sugar as you like.
Heat the oven to about 200°C and butter (or line with oven baking paper or shaped paper) 12 muffin moulds. Pour 280 g flour into a mixing bowl and mix with 160 g sugar, 2 teaspoons baking powder, 50 ml strong coffee, 1 teaspoon cinnamon and a pinch of salt. Melt 120 g butter in a deep pan and add 2 eggs, 200 ml milk and some vanilla sugar. Now mix the two mixtures together, putting the first mixture into the second pan, and stir gently. Add 50 g chocolate chips and pour all of the mixture into the moulds, sprinkling them again with chocolate chips.
Place in the oven and keep the water in your mouth for about 20 minutes!
