Ambassador’s Eye Opener
|
| Ingredients: |
Instructions: |
| 1oz cream de cacao syrup |
Steam the eggnog till HOT and a creamy foam begins
to appear |
| 2oz HOT espresso |
| 2oz eggnog |
Allow the eggnog to sit while you |
| whipping cream |
Pour the cream de cacao syrup in the bottom of a 6
oz cup |
| 1 teaspoon of cream de cacao |
| nutmeg topping powder |
Prepare the espresso and pour in the 6 oz cup on
top of the syrup |
Ambassador's Eye Opener
| Do Not Mix! |
| Gently slide the eggnog down the inside of the cup to rest on
top of the espresso |
| Spoon whipped cream on top and carefully drizzle the teaspoon
of cream de cacao on top |
| Dust lightly with the nutmeg topping powder |