Look what Kirk brought me home from his recent business trip to Asia:
He brings me back Starbucks mugs when he can, on trips. Alas, no Hong Kong this time – he didn’t have time and there was a bad typhoon nailing there. My favorite so far is Romania….but I love adding to my collection. Even if I use my Starbucks Mount Rainier mugs the most often for lattes:
I found an unopened bottle of hazelnut syrup when we moved, that I had tucked away. In the new house, I can put syrup bottles up where Alistaire cannot reach them, so once in a rare morning, Kirk and I can have a little hazelnut in our espresso.
Hazelnut Brittle Latte
Ingredients:
- 1 Tbsp hazelnut syrup
- 1 Tbsp real caramel sauce
- 2 shots espresso
- Milk
Directions:
Warm up espresso machine.
Add both syrups to a mug (I used a grande 16-ounce size mug). Steam milk to desired temperature (I aim for 160° and steam about 12 ounces full fat milk). Set aside.
Pull two shots of espresso.
Pour hot milk into mug, stirring syrup in. Slowly pour espresso shots down the center, stirring if desired.
Drizzle a bit more caramel sauce on top, if desired.
Makes 1 grande.
PS: Have you see The Natural Barista ebook by me? If you love lattes, you might like my ideas!