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Make an espresso using the ground wattleseed as you would ground coffee.
Fill a stainless steel jug with milk and insert the steam nozzle. Position the nozzle halfway into the milk and leave for 45 to 60 seconds, until milk is hot. To make the froth, pull the jug down so the bottom of the nozzle continually rests on the surface of the milk. You will have to move the jug down as the milk expands and rises in the jug.
Add milk to the espresso and spoon on the foam.
Sprinkle with cocoa, cinnamon or nutmeg to garnish.
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