Hot Buttered Rum Latte Recipe

Hot Buttered Rum Latte Recipe

If your espresso is too slow extracting (it should only take about 20 seconds), make sure the coffee is not ground too finely.

Ingredients : Serves 1

1 oz Swedish rum syrup

1/2 oz vanilla syrup

1 shot espresso

Steamed and foamed half-and-half

Nutmeg for garnish

Method :

In a 8-ounce cup, combine syrups and espresso. Fill cup with steamed half-and-half, top with a small dollop of foamed half-and-half and sprinkle with the nutmeg as garnish. Serve immediately.

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