- 2 shots espresso
- 1 ¼ pumps Amoretti Premium White Chocolate Syrup
- 1 ¼ pumps Amoretti Premium Crème Brûlée Syrup
- Half and Half (to taste)
Fill a cocktail shaker with ice. Add the two coffee syrups over the ice, and then pull your espresso shots. Pour the shots over the ice and shake vigorously for five seconds so that the espresso, ice, and coffee syrups are chilled and foamy. You may wish to knock the cocktail shaker against the counter to get rid of air bubbles.
Pour the contents into a tall Collins glass or your favorite cold to-go cup. Add ice, as needed, so that there is just an inch or two of room at the top of the glass. Slowly pour half and half or milk on the head of the drink so that it floats on top of the ice and espresso. Do not stir. This drink is meant to be layered (or “built”). Sip from the glass, or enjoy with a straw!