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Ingredients
- 200 ml Oldenburger SHANI Whipping Cream UHT, 35% fat
- 5 ml rose water black cardamom, finely grated
- 20 ml sugar syrup
- 10 g Antoniewicz Kaffeestaub (finely powdered coffee)
- 5 g brown cane sugar
- 1 cassia bud a little vanilla powder
- 4 g fig coffee, finely ground
- 150 ml water, cold
cardamom powder
Instructions
Preparation
Season the Oldenburger SHANI Whipping Cream with rose water, cardamom and sugar syrup, then pour into a cream siphon, carbonate and refrigerate.Making the Mocha
Put the Kaffeestaub, sugar and spices in a pot and mix with cold water. Heat slowly to dissolve the sugar. Bring to a boil once and skim off the foam. Bring the coffee to a boil again and leave to stand until the coffeegrounds have settled at the bottom of the pot. Allow to cool a little.The Final Touch
Pour the mocha into a cup and serve it decorated with cardamom cream and sprinkled with cardamom powder.Tips from Chefs to Chefs
You can also flavour the cream with spiced pumpkin, chai or hazelnut syrup.
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