Iced Caramel Latte
Ingredients
- 150g ice cubes
- 150ml milk
- Double espresso
- Whipped cream
- 16ml DVG Caramel Syrup
- DVG Toffee Drizzle
Method
- Add grounds to a portafilter
- Extract a double espresso
- Fill a glass with cubed ice
- Add two pumps of DVG Caramel Syrup
- Top with milk and stir
- Slowly pour in the double espresso
- Top with whipped cream and DVG Toffee Drizzle
