Hazelnut Coffee Syrup

Ingredients

• 15 mlHazelnut Coffee Syrup
• 36 mlEspresso (double shot)
• 180 mlFresh milk, steamed

For 10 serves: 150 ml Hazelnut Coffee Syrup · 66 serves per 1-litre bottle at this measure.

Glass

8 oz ceramic cup

Ice

None (served hot)

Garnish

None

Method

Before serviceWarm the cups on the machine before service.

1. Pump 15 ml hazelnut syrup into a warmed cup.
2. Pull a double espresso, 36 ml, straight onto the syrup and swirl the cup twice to mix.
3. Steam 180 ml milk to 60 to 65°C with a thin layer of microfoam.
4. Pour the milk from 5 cm high, then drop close to the surface for the last third to set the foam.

Bartender's notePulling the espresso onto the syrup lets the heat of the shot dissolve it, so there is no sweet layer left at the bottom of the cup.