400 gr skimmed milk
100 gr espresso coffee
18 gr Awp
60 gr sugar
40 gr Trea
1,5 gr Xtan
24 gr lyo coffee powder
2 gr cinnamon powder
1 gr star anise powder
1. Blend the milk with the espresso coffee and the Awp.
2. Whip it in a stand mixer with the whisk attachment at medium-high velocity until you obtain the texture of a slimy meringue.
3. Mix the sugar with the Trea and the Xtan.
4. Add it in three parts, dusting the meringue and whipping constantly until you obtain the usual meringue texture (about 10 more minutes).
5. Mix the lyo coffee with the spices and integrate everything into the stand mixer.
6. Spread on top of teflons with the height and shape of your desire to dry it out.
7. Dry it in an Excalibur or a Drycook at 45ºC (113ºF) for at least 12 hours