Butterscotch Coffee Syrup

Ingredients

• 30 mlButterscotch Coffee Syrup
• 36 mlEspresso (double shot), cooled
• 120 mlCold fresh milk
• 200 gIce
• 1 swirlWhipped cream

For 10 serves: 300 ml Butterscotch Coffee Syrup · 33 serves per 1-litre bottle at this measure.

Glass

16 oz tall glass

Ice

Blended in, 200 g

Garnish

Whipped cream, butterscotch drizzle

Method

Before serviceBatch-pull espresso and keep it chilled in a sealed jug for the shift.

1. Pull a double espresso, 36 ml, and cool it in the chiller for 2 minutes.
2. Add 30 ml butterscotch syrup, 120 ml cold milk, the espresso and 200 g ice to the blender.
3. Blend on high for 20 to 25 seconds until no ice chunks are left.
4. Pour into the glass and top with a swirl of whipped cream.
5. Finish with a thin drizzle of butterscotch syrup, 5 ml, over the cream.

Bartender's noteCool the espresso before it hits the blender. Hot coffee melts the ice and the frappé comes out thin.