Method
1
Extract a double shot of espresso (18g coffee, 36ml output) into your serving mug
2
While espresso is brewing, warm milk in a small saucepan over medium heat until steaming
3
Add chocolate syrup, caramel sauce, maple syrup, and cinnamon to the hot espresso
4
Stir well to combine all ingredients
5
Using a milk frother or French press, froth the warm milk until creamy and doubled in volume
6
Pour the steamed milk into the mug, holding back the foam with a spoon
7
Spoon the milk foam on top
8
Top with whipped cream
9
Drizzle extra caramel sauce over the whipped cream
10
Dust lightly with additional cinnamon
11
Serve immediately while hot
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
