Method
1. Brew the espresso and stir in the MONIN Salted Caramel Syrup while it’s hot so it dissolves fully.2. Fill a glass with ice, ideally large cubes to slow dilution.
3. Add the bourbon over the ice.
4. Pour in the caramel espresso, then top with cold milk.
5. Stir gently to marble the layers.
Optional: finish with whipped cream, a caramel drizzle or a tiny pinch of flaky salt to amplify the caramel notes.
Ingredients
1 shot hot espresso (or 60ml strong coffee)
30–45ml bourbon
1–2 tbsp MONIN Salted Caramel Syrup (adjust to taste)
150–200ml milk (dairy or oat works beautifully)
Ice (preferably large cubes)
Optional toppings: whipped cream, caramel drizzle, pinch of flaky salt
