


We used the dolce double espresso pod.
Added 3 pumps of crème de banana syrup, 2 pumps of hazelnut and added caramel drizzle to the sides of the cup.
Filled the cup with as much oat milk we both desired and ice of course. Added the espresso mix on top.
Then we topped it with caramel cold foam and sprinkles β¨
by CourtneyJKendrickArt

Dining and Cooking