Serves 1. Recipe is from James Jacobs Jr. of Magpie Cafe, Baton Rouge.
1. In a 2-ounce shot glass, fill a third of the glass with vanilla syrup. Add heavy cream until 2⁄3 of the shot glass is filled.
2. With the back side of a teaspoon facing upward, pull a shot of espresso into the shot glass so that the espresso rolls over the backside of the spoon into the shot glass. This will allow the espresso to “suspend” onto the vanilla and cream layers. Drink immediately after adding the espresso.
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