Mini Egg Latte and Frozen Latte

Ingredients: 

1. 2% Milk for the hot latte
2. 10% Cream for the frozen latte
3. Espresso
4. Kingsmill Premium Hot Chocolate Powder
5. Monin Salted Caramel Syrup
6. Crushed Mini Eggs – put mini eggs in a Ziploc bag and crush using the back of a spoon.

Making the 12 oz Mini Egg Latte (if drink is to stay use a 12 oz mug)

1. Prep a standard steaming pitcher with 9 oz of milk and3/4 tbsp of Kingsmill Premium Chocolate Powder. Add the milk to the pitcher before adding the powder to avoid clumping at the bottom of the pitcher.
2. Pull a double short espresso (2 oz) into a 12 oz cup.
3. Add2 pumps (½ oz) of Salted Caramel Syrup into the Espresso and mix.
4. Steam the milk with the Chocolate Powder to standard temperature (65°C or 150°F) with micro foam.
5. Pour the milk into the cup and top with whipped cream and Mini Eggs.

Making the 16 oz Mini Egg Latte (if drink is to stay use a 16 oz glass)

1. Prep a standard steaming pitcher with 11.5 oz of milk and1 tbsp of Kingsmill Premium Chocolate Powder. Add the milk to the pitcher before adding the powder to avoid clumping at the bottom of the pitcher.
2. Pull a double long espresso (3 oz) into a 16 oz cup.
3. Add 3 pumps (¾ oz) of Salted Caramel Syrup into the Espresso and mix.
4. Steam the milk with the Chocolate Powder to standard temperature (65°C or 150°F) with micro foam.
5. Pour the milk into the cup and top with whipped cream and Mini Eggs.

Making the 16 oz Frozen Mini Egg Latte (if drink is to stay use a 16 oz glass)

1. Fill up a 16 oz cup with ice (to the rim) and pour into a blender.
2. Add 3 oz of cold 10% (half & half) to the blender.
3. Add 1&½ tbsp Kingsmill Premium Chocolate Powder to the blender.
4. Pull a double short shot of espresso (2 oz) and stir in 2 pumps (½ oz) of Salted Caramel Syrup. Pour this mixture into the blender.
5. Blend all ingredients together until smooth.
6. Pour blended drink into the cup and top with whipped cream and Mini Eggs.

Making the 20 oz Frozen Mini Egg Latte (if drink is to stay use a 16 oz glass)

1. Fill up a 20 oz cup with ice (to the rim) and pour into a blender.
2. Add 4 oz of cold 10% (half & half) to the blender.
3. Add 2 tbsp Kingsmill Premium Chocolate Powder to the blender.
4. Pull a double long shot of espresso (3 oz) and stir in 3 pumps (3/4 oz) of Salted Caramel Syrup. Pour this mixture into the blender.
5. Blend all ingredients together until smooth.
6. Pour blended drink into the cup and top with whipped cream and Mini Eggs.