Cinnabon Roll Cappuccino

• 5 ounces steamed milk, approximately (reserve 2-3 tablespoons froth from steamed milk)
• 1/2 ounce torani caramel sauce, one good pump's worth to make 1/2 oz
• 1/2 ounce torani white chocolate sauce, one good pump's worth to make 1/2 oz
• 3/4 ounce torani brown sugar cinnamon syrup
• 1 1/2 ounces brewed espresso, one shot
• whipped cream
• white chocolate curls, optional but soooo good (optional)
• cinnamon

1. Steam and froth milk to 160 degrees. Set aside.
2. In small 8 oz. cup, add sauces, syrup and espresso. Stir to mix.
3. Add steamed milk. Stir to mix.
4. Fold in some froth to make it extra creamy.
5. Top with whipped cream and white chocolate curls. Sprinkle lightly with cinnamon.
6. ENJOY!

milk, caramel sauce, torani white chocolate sauce, torani brown sugar cinnamon syrup, espresso, whipped cream, white chocolate curls, cinnamon

Taken from www.food.com/recipe/cinnabon-roll-cappuccino-286105 (may not work)