- 4 espresso coffees, cooled
- 4 tsp caster sugar
- 12 ice cubes
- Put all of the ingredients into the blender.
- Blitz until the ice is crushed.
- Serve in a tall glass.
Tip: If desired, add 1/2 teaspoon of sugar to each glass to take the edge off the whiskey.
Tip: Best served in a wide cappuccino cup.
Tip: The milk should be steamed in a stainless steel milk jug to around 60°C, giving it a pouring temperature of 55-60°C and a froth free of large bubbles.
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