Rosier’s Vaniccino

  • 4oz of espreso
  • 4oz of milk
  • 4oz of milk foam
  • 2tbsp vanilla syrup
  • Sprinkle of cocoa on top
  1. Brew espresso
  2. Mix in syrup
  3. Steam milk until devilishly hot
  4. Slowly pour milk into expresso finishing with milk foam on top
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