Prepare the lemon syrup (the day before):
- Wash the lemons well, peel and cut the zest julienne style;
- Place the zest in a small pan with the water and sugar;
- Place on the heat and boil for 8/9 min.;
- Allow to cool and keep in the fridge.
Prepare the coffee with a moka coffee pot.
Heat the milk without boiling, add the lemon syrup and mix with a hand blender.
Add the milk to the glass, arranging the milk-lemon froth decoratively with a spoon.
Taste without adding sugar.
We recommend preparing this recipe with espresso coffee.