1 Serve
9 Mins
Brew a double shot of espresso and pour it into a heat-resistant mug.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
280 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
129 mg / 420 mgPhosphorus
226 mg / 1,250 mgPotassium
674 mg / 4,700 mgSodium
183 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
0 g / 28 gSugar
80 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
150 mgNet Carbs
86 gAlcohol
0 g
Stir in the caramel syrup and vanilla extract into the hot espresso.
Steam the milk until frothy and pour it over the espresso mixture.
Sprinkle a thin, even layer of sugar over the top of the foam.
Use a kitchen torch to carefully caramelize the sugar until it forms a golden-brown, hardened crust.
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