Flavored & sweet latte

Applies to: any syrup- or sauce-flavored milk latte (vanilla, caramel, hazelnut, mocha, and similar), hot or iced.

1. Add the flavoring (syrup or sauce) to the cup in a measured amount, not a free pour.
2. Sweetness is a spec, not a mood — count pumps or measure ml every time.
3. Extract the espresso onto the flavoring and stir once so it dissolves evenly into the hot shot.
4. Hot: add steamed milk to a light microfoam and finish per recipe (drizzle, dust). Iced: add cold milk over full ice.
5. Apply any drizzle or topping after the pour, edge to edge, never before.