- 3 cm vanilla pod from Madagaskar or Tahiti
- 200 ml Sproud Barista
- 1 double espresso
STEP BY STEP
- Slit the vanilla pod down its length and scoop out the seeds.
- Add it to the milk and let it soak overnight.
- Pour the liquid into a highball glass with ice and add the double espresso on top. Serve with a straw.