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@sanaaashique: മോൾക്ക് വാങ്ങിയതാണ് എങ്ങിനെ ഉണ്ട് 😍😍😍😍😍😍😍😍അവൾ വലിയ സന്തോഷത്തിൽ ആണ് Ilove sweet baby😘😘😘😘

Sana Aashique
Sana Aashique
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Region: IN
Thursday 11 April 2019 11:02:07 GMT
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ammukannan17
Ammu kannan :
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2019-04-11 11:59:37
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#talentipartner With the holiday season slowly approaching, here are three festive hot drink recipes you can make at home feat. @Talenti Gelato to take them up a notch.. Matcha Latte: 2 g of matcha powder 38ml hot water 1 tsp agave 1 tsp vanilla extract 6-8 oz milk of choice, hot/steamed 1 scoop of Talenti Madagascan Vanilla Bean Gelato Whisk your matcha with 8 ml hot water. Once a smooth paste, add remaining 30 ml hot water and whisk for 30 seconds. Add agave and vanilla and whisk. Pour your hot/steamed milk in a glass and the matcha overtop. Top with a scoop of Talenti Madagascan Vanilla Bean Gelato. Egg Nog: 300 ml whole milk 175 ml cream 1 tbsp ground ginger 1/2 tsp nutmeg, grated 2 cloves 1 cinnamon stick 3 egg yolks 125 g sugar 1 tsp vanilla extract 1 scoop of Talenti Caramel Cookie Crunch Gelato Gently heat milk and cream with the ground ginger, nutmeg, clove, and cinnamon stick. Whisk egg yolks and sugar until thick and pale. Add the milk and cream mixture to the egg yolks slowly while whisking and then strain through a strainer and stir. Finish with vanilla and pour into a glass. Top with a scoop of Talenti Caramel Cookie Crunch Gelato. Mexican Hot Chocolate: ¾ cup whole milk ¾ cup evaporated milk 2 tbsp cocoa powder 90g Mexican chocolate double pinch of ground cinnamon pinch of sea salt 1 scoop of Talenti Peppermint Bark Gelato Simmer milk and evaporated milk. Make a paste by stirring the cocoa powder and a few tbsp of the milk mixture. Add the cocoa powder paste and Mexican chocolate and stir for a couple minutes until melted. Add the cinnamon stick and salt and simmer for a few more minutes. Pour into a glass and top with a scoop of Talenti Peppermint Bark Gelato. #talentigelato
#talentipartner With the holiday season slowly approaching, here are three festive hot drink recipes you can make at home feat. @Talenti Gelato to take them up a notch.. Matcha Latte: 2 g of matcha powder 38ml hot water 1 tsp agave 1 tsp vanilla extract 6-8 oz milk of choice, hot/steamed 1 scoop of Talenti Madagascan Vanilla Bean Gelato Whisk your matcha with 8 ml hot water. Once a smooth paste, add remaining 30 ml hot water and whisk for 30 seconds. Add agave and vanilla and whisk. Pour your hot/steamed milk in a glass and the matcha overtop. Top with a scoop of Talenti Madagascan Vanilla Bean Gelato. Egg Nog: 300 ml whole milk 175 ml cream 1 tbsp ground ginger 1/2 tsp nutmeg, grated 2 cloves 1 cinnamon stick 3 egg yolks 125 g sugar 1 tsp vanilla extract 1 scoop of Talenti Caramel Cookie Crunch Gelato Gently heat milk and cream with the ground ginger, nutmeg, clove, and cinnamon stick. Whisk egg yolks and sugar until thick and pale. Add the milk and cream mixture to the egg yolks slowly while whisking and then strain through a strainer and stir. Finish with vanilla and pour into a glass. Top with a scoop of Talenti Caramel Cookie Crunch Gelato. Mexican Hot Chocolate: ¾ cup whole milk ¾ cup evaporated milk 2 tbsp cocoa powder 90g Mexican chocolate double pinch of ground cinnamon pinch of sea salt 1 scoop of Talenti Peppermint Bark Gelato Simmer milk and evaporated milk. Make a paste by stirring the cocoa powder and a few tbsp of the milk mixture. Add the cocoa powder paste and Mexican chocolate and stir for a couple minutes until melted. Add the cinnamon stick and salt and simmer for a few more minutes. Pour into a glass and top with a scoop of Talenti Peppermint Bark Gelato. #talentigelato


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