HOW TO MAKE A CARAMEL MOCCHIATO
1. Fill the metal pitcher with 3/4 cup of milk.
2. Put a thermometer inside pitcher.
3. Steam milk to 140-165 degrees. For kids about 120-140 degrees
4. The steam wand should be angled diagonally just below the surface of the milk. This will create a nice "silky" thin layer of foam also known as "froth"
5. begin to get your espresso shots ready. Grind fresh espresso beans and tamp the ground espresso into the head of the espresso port and lock it into position on the espresso machine.
6. Pouring shots should be timed at 18-22sec
7. You'll need to line around your cup caramel sauce and then pour vanilla shots the first layer to your drink
8. Pour your steamed milk over the flavoring leaving 2 inches for froth at the top
9. Scoop a thin layer of froth over your milk until you're 1 inch from the rim.
10. Pour your shots over the froth.
11. Making a zig zag or artsy patterns of your choice, drizzle caramel syrup over the froth.
