Ingredients
- Espresso Double shot
- Tate & Lyle® caramel pure cane syrup 3 pumps (24ml)
- Cold milk 220ml
Method
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- Extract a double shot of coffee into a 12oz cup, or latte glass.
- Add Tate & Lyle® caramel pure cane syrup.
- Stretch the cold milk to 65°C.
- Pour in a little of the milk and swirl the cup to mix the coffee, syrup and milk.
- Pour in the remaining milk.
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