Wsb Brew Latte Recipe

Make simple syrup

Combine 2 tablespoons honey and 2 tablespoons water in a small saucepan over medium heat. Stir until honey dissolves. Remove from heat and stir in 2 tablespoons lager (any Oktoberfest-style lager). Let cool. Strain if necessary and store; use 1 tablespoon for one drink. (This recipe yields ~3 tablespoons.)

Prepare whipped caramel

Chill a small mixing bowl and whisk or beaters. Pour 1/2 cup heavy cream into the chilled bowl. Add 1 tablespoon caramel sauce, 1 teaspoon powdered sugar and 1 teaspoon reduced Oktoberfest lager. Whisk on medium-high until soft peaks form and mixture is airy but still pipeable (about 1.5–2 minutes). Taste and adjust caramel or lager by 1/4 teaspoon if desired. Keep chilled until assembly.

Preheat/heat: Brew 1 cup of strong coffee (about 8 oz) and keep it hot (brewed slightly stronger than usual for a robust base).

In a heatproof latte glass or mug, add 1 tablespoon honey-lager simple syrup while coffee is still hot so it dissolves fully.

Pour in the hot coffee (about 1 cup) and stir to combine with the syrup.

Add 1 oz Absolut Vanilla vodka, 1 oz Mr Black coffee liqueur and 1/2 oz Baileys to the coffee. Stir gently for about 5–10 seconds until well combined and slightly frothy.

Taste and adjust sweetness: add an extra 1/2 teaspoon simple syrup if you prefer sweeter.

Top with 2 tablespoons of prepared whipped caramel Oktoberfest cream, spooning or piping it over the hot coffee. It will float briefly and then gently sink for a layered effect.

Add 2 tablespoons of whipped cream dollop on top of the caramel cream, then drizzle 1 teaspoon caramel sauce across the top. Sprinkle 1/2 teaspoon toasted honey-lager sugar (if using) or a light grating of nutmeg/cinnamon as desired.

Serve immediately with a long spoon or straw. Stir before drinking to combine layers, or leave layered for presentation.