Kitchen Window's White Sand Mocha

11:39 AM, Feb 23, 2009   |    comments
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Makes one 6-8oz serving Note: This after dinner coffee is a great option for guests who prefer a light dessert on a cool summer night, or as a comfort beverage on a winter afternoon. Pair with crisp apple slices, or for an exotic touch, crystallized flowers. 1/4 oz (1 Pump) Monin Vanilla Syrup 1/4 teaspoon Kitchen Window's Island Breeze Spice Blend 10 oz Whole Milk 1/2 oz Ghirardelli White Chocolate Syrup 2 oz (dbl shot) Espresso Method: 1. In a Pre-Warmed 12 Ounce Pedestal Coffee Cup, add Spice, Vanilla Syrup, and White Chocolate 2. Steam Milk to 145 degrees and set aside 3. "Pull" Espresso Shot directly into Spice and syrup mixture, stir vigorously until a thick syrup 4. "Roll" Steamed milk into cup slowly, creating a stirring motion to release the espresso syrup aromatics. Leave ¼ inch micro-foam at top. Dust with Island Breeze Spice Blend 5. Serve immediately with a bamboo stir stick

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