Method
1
Extract Espresso : Grind 18g of beans to fine consistency. Dose, distribute, and tamp evenly. Extract a double shot (36ml) in 25-30 seconds.
2
Cool Espresso : Pour hot espresso over ice cubes in a small bowl to rapidly cool. Remove ice once cooled.
3
Prepare Spice Mix : Combine ginger, cinnamon, and nutmeg in a small bowl.
4
Blend Smoothie : Add cooled espresso, frozen banana, milk, ice cream, molasses, spice mix, and vanilla to blender.
5
Blend : Process on high speed for 45-60 seconds until completely smooth and creamy.
6
Serve : Pour into chilled glass, top with whipped cream, dust with cinnamon, and garnish with cinnamon stick.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
