{"id":5571,"date":"2026-10-10T19:36:13","date_gmt":"2026-10-10T17:36:13","guid":{"rendered":"https:\/\/mytrela.com\/?post_type=mytrela_recipe&#038;p=5571"},"modified":"2026-10-15T04:21:38","modified_gmt":"2026-10-15T02:21:38","slug":"crema-de-mijo-espresso-y-almendras","status":"publish","type":"mytrela_recipe","link":"https:\/\/mytrela.com\/es\/recetas\/crema-de-mijo-espresso-y-almendras\/","title":{"rendered":"Crema de mijo, espresso y almendras"},"content":{"rendered":"<p>El mijo se enjuaga con agua hirviendo antes de cocer en leche etiquetada 0% y espresso. Despu\u00e9s de a\u00f1adir eritritol, sal y aroma de almendra, se tritura todo y se a\u00f1aden almendras laminadas a la crema terminada.<br \/>\nMijo<br \/>\nLeche 0%<br \/>\nCaf\u00e9 espresso<br \/>\nEritritol<br \/>\nSal<br \/>\nAroma de almendra<br \/>\nAlmendras laminadas<br \/>\nEnjuaga el mijo seco pesado con agua hirviendo y desecha el agua. Cuece el mijo en la leche y el espresso pesados durante unos 15 minutos.<br \/>\nA mitad de cocci\u00f3n, a\u00f1ade el eritritol, la sal y el aroma de almendra. Tritura la mezcla cocida hasta obtener una crema lisa.<br \/>\nSirve con almendras laminadas.<\/p>\n","protected":false},"featured_media":4744,"template":"","mytrela_recipe_category":[116],"class_list":["post-5571","mytrela_recipe","type-mytrela_recipe","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Crema de mijo, espresso y almendras - MyTrela.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mytrela.com\/es\/recetas\/crema-de-mijo-espresso-y-almendras\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crema de mijo, espresso y almendras - MyTrela.com\" \/>\n<meta property=\"og:description\" content=\"El mijo se enjuaga con agua hirviendo antes de cocer en leche etiquetada 0% y espresso. 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