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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


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