25ml rum syrup
25ml white chocolate syrup
280ml semi skimmed or full fat milk
Single revolution blend fairtrade espresso
Grated nutmeg to finish

Put 280ml full fat milk into a stainless steel jug. With the steam arm close to the bottom of the jug steam the milk to a ‘whirlpool’ effect until it reaches a temperature of 160 degrees Fahrenheit. When the milk has reached this temperature slowly bring the steam arm towards the top of the jug until the temperature hits 170 degrees Fahrenheit, taking care not to create any bubbles in the milk. The milk should have a consistency like cream and have a gloss appearance. Place rum and white chocolate syrups into a mug and add the single shot of espresso and stir together. Add the hot steamed milk to the espresso/syrup mix and stir. Give the mug a sharp tap on a flat surface to get rid of any bubbles which may have appeared. Sprinkle with grated nutmeg and serve.

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