- Cooking Time: 0
- Servings: 1
- Preparation Time: 2
- 4 shots espresso (approx 1.5 oz each)
- 1/2 ounce Irish Cream flavored syrup
- 1/2 ounce Creme de Cacco flavored syrup
- 8 ounces hot coffee
- 8 ounces steamed (frothed) 1/2 and 1/2 (You could substitute regular milk for a less rich drink)
- Whipped cream
Add both flavored syrups to 24 oz glass first.
Brew the espresso. If possible, it is always best to brew the espresso straight into the cup/glass, though most machines are not large enough to accomadate a 24 oz glass. A extraction pitcher/shot glass will work to brew the espresso into.
As you brew the espresso, start to steam the milk. Steamed milk should retain a velvety consistency. Start with the steaming pitcher 40% full and slowly the raise the steam wand until the milk (1/2 and 1/2) has expanded to the 60% mark. The milk (1/2 and 1/2) should never go above 155 degrees F. as it will scorch.
Add 4 shots of espresso to the glass if it was not brewed directly into it.
Add 8 oz hot fresh brewed coffee.
Slowly pour in the steamed 1/2 and 1/2 in a circular pattern. You will notice the crema, the rick brown top layer to the espresso, mix with the 1/2 and 1/2 in a unique pattern. If you're feeling adventurouse, you can practice changing your pour pattern with the milk to create designs. Common designs are the rosetta leaf or a heart.
Add whipped cream to taste.
Remember to work quickly, once brewed, espresso should never sit any longer than 60 seconds before it is mixed into the drink. Any longer, and it starts going through a chemical reaction causing the acidity to increase, making it extreamly bitter and harsh on your stomach.