Ingredients
60 ml espresso
20 ml pumpkin spice syrup
200 ml milk
Hot water
Preparation
First pour the syrup into a 300 ml glass. Then foam the milk until there is about 1.5 cm foam on it, and set the foam aside for the moment. Now slowly pour the hot milk into the glass so that it mixes with the syrup, and top it with the foam. In a small pitcher, extend the doppio espresso with hot water. Carefully pour the espresso into the glass so it stays between the milk and the foam.