Every now and then I have tried experimenting with new recipes to enhance my coffee experience. Once while I was having a very sweet Sarawak Pineapple, I thought… hey what if I try making a pineapple cappuccino. I put about 2 tablespoon of the juices into the milk and frothed with them.
Guess what… it curdled and turn lumpy. Yucks. Don’t put acidic stuff into milk and froth. That’s the lesson.
Just so you know, I’ve tried with durians too. I won’t recommend it. Not for hot drinks. Not cappuccino.
But today I’m fortunate in my venture. Put about 1 teaspoon on Manuka Honey into the espresso and mixed them together. Then froth the milk and pour a cappuccino.
Didn’t manage to pour any decent art.. looks more like a half-dead flower. But it sure tasted fine.