Crème Brulée Latte
1 Tbsp (1/2 oz) Torani Caramel Sauce
1 Tbsp (1/2 oz.) Torani French Vanilla Syrup
1 cup (8 oz.) half n half
2 espresso shots of Segafredo Zanetti Intermezzo. W
whipped cream for garnish (optional)R
raw sugar for garnish
Add Torani Sauce and Syrup to half n half and steam together.
Pour over espresso.
Add whipped cream to the top and garnish with a drizzle of Torani Caramel Sauce and a sprinkle of raw sugar for added crunch.
Serve and Enjoy!