Créme Brûlée Coffee

2 shots espresso

1 cup oat milk

2 tsp caramel syrup

1 tsp coconut/white sugar

1 tsp vanilla extract

Tool: blowtorch

In a glass, add your syrup, followed by the coffee. Using an electric whisk, froth up the milk with the vanilla extract. Pour this over the coffee. Sprinkle a tsp of sugar over the frothed milk and blowtorch this until caramelised. Serve and enjoy!

Sarah's Cookery

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