Ingredients:

  • 2 shots (60ml) Bold Espresso
  • 1/2 cup (120ml) Half-and-half
  • 1 tbsp (15ml) Dark Chocolate sauce
  • 1 tbsp (15ml) Hazelnut syrup
  • 1 tbsp (15ml) Caramel syrup
  • 1 pinch (1g) Sea salt

Instructions:

  1. Pour the dark chocolate sauce, hazelnut syrup, and caramel syrup into the bottom of your mug.
  2. Add a tiny pinch of sea salt to the syrups to suppress bitterness and amplify the chocolate notes.
  3. Pull two shots of bold espresso directly over the syrup mixture.
  4. Stir immediately with a spoon until the chocolate sauce is completely melted and the liquid is uniform.
  5. Heat half-and-half to approximately 150°F (65°C) and froth using a handheld frother or steam wand until a velvety foam forms.
  6. Gently pour the frothed milk over the espresso mixture, tilting the cup to maintain the foam head.