Chocolate Praline & Caramel Coffee

• 12.5ml Mathieu Teisseire Caramel Syrup
• 12.5ml Mathieu Teisseire Chocolate Praline Syrup
• 30ml Espresso
• 175ml Whole Milk
• 50ml Baileys (Remove Baileys and increase Praline Syrup to 25ml for non-alcoholic version)

Chocolate syrup (or sauce) drizzle the glass to create a swirl effect, whipped cream top with caramel drizzle and crushed hazelnuts.

Latte

1. 1 Add the espresso to the glass, add the other ingredients to a coffee jug and steam to heat through and texturize.
2. 2 Pour over the espresso into the prepared glass.
3. 3 Top with whipped cream, caramel drizzle and crushed hazelnuts.