EXTREME HOT SHOT LATTE

Ingredients Weight Measure
Espresso 7 gram deposit 12 ea.
Cinnamon syrup 1-1/2 cups
TABASCO® brand Original Red Sauce 1-1/2 tsp.
Steamed milk, guest choice 1 qt. 1/2 cup
Whipped cream 3 oz.
Cayenne pepper, ground 1 Tbsp.

Method

  1. Manual preparation: Using a single-shot porta filter, place porta filter under doser.
  2. Dispense one dose of regular or decaf coffee from grinder.
  3. Tamp firmly and insert porta filter into group head.
  4. Pour 1 full pump (0.25 oz.) of cinnamon syrup into a 4-oz. espresso cup. Add 5 drops of TABASCO® Sauce and place 4-oz. espresso cup under porta filter to catch espresso.
  5. Press single shot button to dispense into the 4-oz. Jazzman hot cup.
  6. Steam guest choice milk to 150°F. USE A THERMOMETER. Pour 3 oz. steamed milk into the espresso.
  7. Top with whipped cream and top cream with cayenne pepper.
  8. Serve immediately.
  9. Fully automated machine preparation: Pour 1 full pump of cinnamon syrup into a 4-oz. espresso cup. Add 5 drops TABASCO® Sauce and place 4-oz. espresso cup under porta filter to catch espresso.
  10. Press single-shot button.
  11. Steam guest choice milk to 150°F. USE A THERMOMETER. Pour 3 oz. steamed milk into the espresso.
  12. Top with whipped cream and top cream with cayenne pepper.
  13. Serve immediately.

Yield: 12 servings

-Espresso machine with a steam wand is needed to produce this recipe. -There should be a 1/4" caramel colored crema on top of the espresso shot. -Rinse the porta filter after each use. -Espresso should pour within 17-24 seconds. -Serve shot immediately.