Drizzle chocolate sauce around the edges of your cup.
Pull a double espresso shot directly over the vanilla syrup into a cup.
Steam MILKLAB Oat and mascarpone together in a milk jug until smooth and creamy.
Pour steamed milk over the espresso.
Dust with chocolate powder on top.
Serve with a ladyfinger biscuit on the side, or on top or for dipping.
Watch our video for more tips & tricks!
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