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An elegantly sweet blend

Roseleaf Kiss

Glass: tulip glass

Garnish: dried rose petal, powdered sugar

Prep time : 5 minutes

Ingrédients

  • 2 shots L’OR espresso Forza
  • 1 - 2 teaspoons milk
  • x dried rose petals
  • x teaspoons sugar
  • 1 teaspoon sugar syrup

Preparation

  1. Add equal parts dried rose petals and sugar into a blender. Blend until fine and powdery.
  2. Coat the rim of your glass with a small amount of sugar syrup.
  3. Dip the syrup-coated rim of the glass into the dried rose petal and sugar powder to achieve a pink rose rim.
  4. Foam up the milk as you would for a cappuccino.
  5. Pour the two espresso shots into the glass, taking care not to spill it over the rose petal rim.
  6. Place a teaspoon of milk foam on the surface of the double espresso, to form a small milk foam peak.
  7. Garnish with one whole dried rose petal. Serve and enjoy.

Products used

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