Yields1 ServingCategory

 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.

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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.

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