Scotch Plaid Mocha: 

In a large (16 ounce) mug, blend

½ oz. Ghirardelli Sweet Ground Chocolate and Cocoa Syrup

½ oz. Ghirardelli Creamy Caramel Syrup

½ oz. Monin Swiss Chocolate Syrup

2, 1-1/2 oz. shots fresh hot espresso 

Stir the above to mix well. 

Top-off the mug with steamed milk (150 to 160° F) to within ½ inch of the top (no foam).  Pour the steamed milk in fast enough to gently blend the Mocha and milk, but Do Not Stir again. 

Crown with slightly sweetened, fresh whipped cream to form a bridge across the entire mug 

Finish by drizzling ribbons of Ghirardelli Caramel in one direction, and ribbons of

Ghirardelli Sweet Chocolate across the other (at right angles) in a sort of “Plaid” pattern. 

Top with a cherry…

      …& Serve with crisp biscotti for a wonderfully sweet afternoon treat. 

Enjoy!