Indulgent foam topped coffee cocktail.
30mL Tia Maria
30mL Vodka or Rum
Shot of espresso
Foam (see recipe image)
In the cocktail shaker add Tia Maria, Vodka or Rum and espresso. Shake well and strain into a coupe glass. To make the foam add 100ml salted caramel syrup or Morello cherry syrup, then add 200ml water and two egg whites into a cream gun. Charge with two cream chargers and shake well. Add the foam on top of the drink and garnish with salted fudge or single cherry.