- 2 shots espresso
- 1 pump Amoretti® Chestnut Praline Syrup
- ½ cup milk
- Whipped cream
- Praline candies for topping
PRALINE CANDY INGREDIENTS
- 1.5 cups pecans
- ½ a cup of white sugar
- 4 oz. butter
- Combine all ingredients in a large pan on the stove.
- Heat until butter and sugar have melted and pecans begin to look toasted.
- Set aside and let cool.
- Pump syrup into mug and pour espresso over it.
- Stir to combine.
- Pour in milk and top with whipped cream and praline candy.