Ingredients
Iced Golden Eagle
- 1/2 ounce Torani Vanilla Syrup
- 1/2 ounce Torani Caramel Sauce plus more for topping
- 2 shots espresso 2-2.5 oz
- 4-6 ounces half & half
- ice
Hot Golden Eagle
- 1/2 ounce Torani Vanilla Syrup
- 1/2 ounce Torani Caramel Sauce plus more for topping
- 2 shots espresso 2-2.5 oz
- 4-6 ounces half & half steamed
Instructions
Iced Golden Eagle
- Brew your espresso shots using your preferred espresso making method. See my blog post on Five Ways to Make Espresso at Home.
- To the espresso shots, add in the vanilla syrup and caramel sauce.
- Stir well to combine all the ingredients and dissolve the sauce, then add in the half & half and mix again.
- Add ice to a separate serving cup and pour the espresso mixture over the ice. PRO TIP: Carefully pour the mixture back and forth between the two cups to chill the entire drink.
- Finish off your Dutch Bros Golden Eagle with a generous drizzle of Torani Caramel Sauce and enjoy!
Hot Golden Eagle
- Brew your espresso shots using your preferred espresso making method into a cup. See my blog post on Five Ways to Make Espresso at Home.
- To the espresso shots, add Torani Vanilla Syrup and Torani Caramel Sauce, and stir to combine.
- Add half & half to a milk frothing pitcher and steam using a steam wand. If you don't have an espresso machine with a steam wand, you can warm and froth the milk using an aerroccino, or you could warm the milk in a pot/ in the microwave, and froth the warmed half & half with a handheld milk frother until foamy.
- Pour the steamed half & half over the vanilla-caramel-espresso mixture and top with a generous drizzle of Torani Caramel Sauce and enjoy!