The Secrets of Barista Nick

What better way to relax after a brutally long first week, than sleeping in Sunday morning and making yourself a Iced Grande Creme Brulee Latte to wake up to.

Ingredients

• 2 scoops of freshly ground dark roast espresso beans
• 1 ounce of Torani Creme Brulee flavour syrup
• 2 ounces of filtered water
  
• 2 cups of cold skim milk
• handfull of crushed ice
• (espresso machine)
• (martini shaker)
• (sexy looking mug)

Directions (followed by my expert advice)

1. Press ground espresso into handle of espresso machine (The key is to compact the espresso both hard and evenly)
2. Fill the espresso machine with 2 ounces of water and pull two shots of espresso (Use the best quality filtered water you have available)
3. Immediately after the shots are pulled, mix espresso with 1 ounce of flavour syrup (Mixing the syrup at this step ensures even flavour distribution)
4. Add 2 cups of cold skim milk to a martini shaker filled with crushed ice (Shaking in ice versus pouring over ice cubes has a number of advantages, quicker and more thorough cooling, and less dilution from the melting ice)
   
5. Add the 2 shots of flavoured espresso to the martini shaker (If you add the espresso before the milk, you would melt too much of the ice!)
   
6. Cap and shake vigorously (Until your hand is cold)
   
7. Decant your tasty beverage into a sexy mug (If shaking was vigorous enough, there will be a nice layer of foam on top, rarely seen in store bought iced lattes! As for the sexy mug, appearance/presentation is key. It just tastes better.)