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Crème Bru-Latte

A doppio of espresso combined with steamed, creamy vanilla-flavored half & half, sprinkled with turbinado cane sugar

  • 12 oz. mug
  • 12 oz. hot cup with sleeve

  • Doppio of espresso
  • 6 oz. of half & half, foamed, 180°F
  • 1.25 oz. (5 pumps) of vanilla syrup
  • 1 tbsp turbinado cane sugar

  1. Pull a shot of espresso per the steps under “espresso”
  2. Add vanilla syrup to 20 oz. frothing pitcher
  3. Pour selected milk into frothing pitcher
  4. Steam milk to cappuccino texture
  5. Pour milk into espresso, making sure to mark the crema
  6. Top by sprinkling sugar evenly across entire surface of the milk
  7. Serve to customer