White Angel Cupcake
White Angel Cupcake
Ingredients
1 1/2 tbsp (3/4 oz) Torani Cupcake Syrup
1 1/2 tbsp (3/4 oz) Torani Coconut Syrup
1 cup (8 oz) milk
2 shots espresso*
Instructions
Steam together milk and Torani. Pour into a tall glass and add brewed espresso*. Spoon a thin layer of foamed milk over beverage. *Can substitute 1/2 cup strong brewed coffee
