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DownloadCaramel Pumpkin Latte
| Beverage Size | 12 oz | 16 oz | 20 oz |
|---|---|---|---|
| Pumpkin Pie Syrup | 2 pumps (1/2 oz) |
2 ½ pumps (5/8 oz) |
3 pumps (3/4 oz) |
| Caramel Sauce | 2 pumps (1 oz) |
2 ½ pumps (1 ¼ oz) |
3 pumps (1 ½ oz) |
| Caramel Syrup | 1 pump (1/4 oz) |
1 ½ pumps (3/8 oz) |
2 pumps (1/2 oz) |
| Segafredo Extra Strong Espresso | 2 shots (2 oz) |
2 long shots (3 oz) |
3 shots (3 oz) |
| Hot Milk | 5 oz | 7 oz | 10 oz |
| Milk Foam | 3 oz | 3 ½ oz | 4 oz |
Preparation Steps:
- Add the first 3 ingredients into the appropriate cup size.
- Brew the shots of espresso in a stainless steel brew pitcher.
- Add the shots of espresso to the cup with the syrups and sauces and stir.
- Add cold milk to a stainless steel pitcher. Steam the milk to 150/160°F.
- Pour the steamed milk into the cup with the other ingredients; fill to 1/2 inch below the cup rim.
- Top with whipped cream and drizzle with caramel sauce. Sprinkle with ground nutmeg and cinnamon.