Italian elegance meets Canadian sweetness. Crafted by George Brown College Student Teo Rapatout - winner of the Lavazza and CHCA Student Baking Competition - “La Torontorino” is a blend of Italian flavours such as pistachio and hazelnut, complemented by sweet Canadian maple syrup. The drink is a celebration of the people and culture of both cities.

Please see recipe below:

Ingredients:

2 tbsp raspberry jam
1 tsp hazelnut syrup
1 tsp pistachio syrup
2 tsp maple syrup
Double shot of espresso (we recommend Qualita Oro for your bre
Milk
Hot water
Crushed pistachios
Frozen or fresh Raspberries

Recipe:

Place 2 tablespoons of raspberry jam, 1 teaspoon of hazelnut syrup, and 1 tbsp of hot water in your glass- mix all together.
Add a scoop of ice.
Add 1 heaping teaspoon of pistachio syrup into an espresso catcher and mix quickly with a splash of hot water, then mix in 2 teaspoons of maple syrup, and pull your double shot espresso on top of this mixture. Stir to combine.
Take a small milk pitcher and fill with milk until just under the spout (a cappuccino milk's amount) and steam the milk with the steam wand for maximum 5 seconds - just to add texture, not heat.
Pour milk on top of ice and raspberry jam mixture.
Pour espresso mixture on top of that to create a layered effect.
To garnish: Take crushed pistachios and sprinkle a line of them on the left side of the beverage, and then take fresh or frozen raspberries (slightly mashed) and sprinkle in a line on the right side.

Stir and enjoy!