Cafe Creme

Cafe Creme


50ml The Wild Geese Classic Blend Irish Whiskey
50ml double cream
Double espresso
50ml hot water
30ml Maple syrup
Vanilla pod
1/2 spoon cinnamon powder
Cinnamon stick / nutmeg

Put 20ml of Maple Syrup into latte glass.
Add a large cinnamon stick then pour double expresso
into glass. Add 50ml of The Wild Geese Classic Blend.
Using a shaker, shake 50ml double cream with
1 vanilla pod.
Layer the cream over the espresso coffee carefully,
using the back of a bar spoon.
Garnish with grated nutmeg.


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