1 Serve
10 Mins
Brew a double shot of espresso using an espresso machine.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
165 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
151 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
524 mg / 4,700 mgSodium
150 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
32 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
150 mgNet Carbs
38 gAlcohol
0 g
In a small saucepan, heat the milk until steaming, then use a milk frother to create a thick, creamy foam.
Pour the toffee nut syrup into a mug, add the brewed espresso, and stir to combine.
Pour the frothed milk over the espresso mixture, holding back the foam with a spoon, then top with the remaining foam.
9
g47
g11
g
