INGREDIENTS

• 30g white-chocolate sauce
• 20g hazelnut syrup
• espresso double shot
• your choice of milk
• dash of ground cinnamon
• ice (for iced version)

INSTRUCTIONS

build the base

• add hazelnut syrup and chocolate sauce directly into your serving cup

pull the espresso

• make a double shot and pour it into the cup over the syrup

add milk and mix

• hot first steam your milk, then gently add the milk to cup
• cold gently add your milk to the cup, leaving room for ice. texture the milk in the cup by briefly using a handheld frother, then add the ice

garnish

• add a generous shake of ground cinnamon