Ingredients | |
| Espresso liquid 35cc | 200cc milk |
Excipients | |
| Syrup 25cc |
1. Measure out the syrup first.
2. After warming the cup, pour the extracted espresso liquid into the cup and add syrup.
3. Put the milk into a medium-sized steel cup and beat it into milk foam. Heat the milk to 65-70 degrees.
4. Slowly pour the milk in the milk foam into the espresso liquid.
5. Shake the milk in the steel cup using the heart-pulling technique.
6. Use a carving stick to draw a butterfly and decorate the cup.
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