Irish Almond Cappucino

1/2 oz (1,50 cl) 1883 De Philibert Routin Irish Cream Syrup
1/4 oz (0,75 cl) 1883 De Philibert Routin Almond Syrup
2 oz (5,95 cl) Espresso
3 oz (8,90 cl) Cold Milk
Pinch of Ground Coffee

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Pour the syrups and milk into a steaming pitcher.
Steam and foam milk-syrups mixture.
Pour the espresso into a 8 oz (23,70 cl) cup.
Add the steamed milk, top with the dense flavoured foam.
Dust with a pinch of ground coffee.