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Ingredients
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Coffee Base
Finish and Garnish
Method
Brew and mix
- 1
Brew a fresh espresso shot (approximately 30 ml) using your preferred method and keep it hot.
- 2
In a warmed mug, combine the hot espresso with Kahlúa and Almendrado syrup. Stir until the syrup fully dissolves and the mixture is cohesive.
Finish and texture
- 3
Steam the almond milk to about 60–65°C (140–150°F) and create a light microfoam.
- 4
- 5
If desired, top with whipped cream and lightly swirl to integrate with the foam.
Garnish and serve
- 6
Dust a pinch of ground cinnamon over the top and sprinkle with toasted almond slivers for aroma and texture.
- 7
Serve immediately while hot.