Salted Maple Bourbon Cream Top

For the Bourbon Cream Top:

Whisk together 80g heavy cream, 20g skim milk, 20g maple syrup, and 1/4 tsp of bourbon extract (or 7g real bourbon). Whisk until you achieve soft peaks, but the mixture is still pourable. This makes about 2 servings of cream top.

For the Salted Maple Latte with Bourbon Cream Top:

In a 16oz glass, fill with ice. Add ~200g milk, 20g maple syrup, a few pinches of salt, and a double shot of espresso. Stir well to combine. Carefully add the prepared bourbon cream top on top of the latte. Finish with a pinch of smoked black salt.