Ingredient
- Checklist
- 3/4 cup whole milk
- 3 to 4 saffron threads, crushed
- 1/4 cup espresso (double shot)
Directions
Step 1
heat milk and saffron until hot and just bubbling around edges, 3 to 5 minutes. Remove from heat; whisk until thick and foamy.
Step 2
Pour espresso into a glass filled with ice, top with saffron milk, and serve.