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Cinnabon Cappuccino



CINNABON CAPPUCCINO

Serves 1

5 ounces steamed milk, approximately (reserve 2-3 tablespoons froth from steamed milk)
1/2 ounce Torani caramel sauce, one good pump's worth to make 1/2 oz
1/2 ounce Torani white chocolate sauce, one good pump's worth to make 1/2 oz
3/4 ounce Torani brown sugar cinnamon syrup
1 1/2 ounces brewed espresso, one shot
whipped cream
white chocolate curls, optional
cinnamon

Steam and froth milk to 160 degrees. Set aside. In small 8 oz. cup, add sauces, syrup and espresso. Stir to mix. Add steamed milk. Stir to mix. Fold in some froth to make it extra creamy. Top with whipped cream and white chocolate curls. Sprinkle lightly with cinnamon.


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