黑糖艾斯班拿＆黑糖忌廉拿鐵
Okinawa Brown Sugar Einspanner & Cream Latte

【製作黑糖忌廉】

1. 把水和黑糖放到鍋裏煮成黑糖糖漿。 ※TIP：請注意放涼後會變得稠糊

2. 將淡忌廉和生忌廉放在隔冰的碗中，把忌廉打發至五成。 ※TIP：請把忌廉保持冷凍的狀態

3. 將黑糖糖漿倒入打發的忌廉中，再輕微打發。 ※TIP：請注意不要過度打發忌廉

【製作沖繩黑糖艾斯班拿】

1. 在杯中加冰後，倒入濃縮咖啡。

2. 最後倒入之前製作的黑糖忌廉。

【製作沖繩黑糖忌廉拿鐵】

1. 倒入黑糖糖漿到杯中，再把糖漿抹到杯璧。

2. 把材料倒進杯中，再加冰。

[Brown Sugar Cream]

1. Make brown sugar syrup by simmering 50g water and 50g brown sugar in a saucepan. Tip: please note that the cream will thicken as it cools.

2. Place ice in a bowl and place a smaller bowl on top of the ice. Add whipping cream and heavy cream in the smaller bowl and beat up to 50%. Tip: keep cold.

3. Add the brown sugar syrup from (1) to the whipped cream and beat. Tip: do not overbeat.

[Brown Sugar Einspanner]

1. Fill a glass with ice and pour 2 shots of espresso.

2. Top with brown sugar cream.

[Brown Sugar Cream Latte]

1. Pour in the brown sugar syrup in a glass and pull it up the wall multiple times to make a pattern.

2. Add ice in the glass, and pour in 2 shots of espresso and milk.