Cappuccino with rye bread, butter and orange marmalade

Ingredients

For 1 serving

• Reduced-fat milk150 ml
• Espresso1
• Rye bread50 g
• Butter6 g
• Orange marmalade15 g

Contains: gluten, lactose,

Method

1. Take the butter out of the fridge so it spreads more easily, and make the espresso in a large cup.
2. Meanwhile heat the milk in a small pan over medium heat for 2–3 minutes, until it steams without boiling, and froth it with a milk frother until it doubles in volume with a fine foam.
3. Toast the rye bread in the toaster for 2–3 minutes, until golden, and spread it with a thin layer of butter and then the orange marmalade.
4. Pour the frothed milk over the coffee, holding back the foam with a spoon and letting it slide on top at the end, and serve with the bread.