20ml Venezia Salted Caramel Sauce
20ml Venezia Hazelnut Syrup
150ml milk
30ml Espresso
Whipped cream and crushed nuts for garnish
1
Mix salted caramel sauce and hazelnut syrup together in a latte glass.
2
Steam the milk until frothy and gently pour into the sauce & syrup mix.
3
Slowly add the espresso coffee to the milk.
4
Top with whipped cream and crushed nuts.
Ingredients
20ml Venezia Salted Caramel Sauce
20ml Venezia Hazelnut Syrup
150ml milk
30ml Espresso
Whipped cream and crushed nuts for garnish
Directions
1
Mix salted caramel sauce and hazelnut syrup together in a latte glass.
2
Steam the milk until frothy and gently pour into the sauce & syrup mix.
3
Slowly add the espresso coffee to the milk.
4
Top with whipped cream and crushed nuts.