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;
Put on stove and boil for 8-9 min.;
Allow to cool and keep in the fridge.
Prepare the coffee with a coffee pot.
Heat the milk without boiling, add the lemon syrup and mix with a hand blender.
Arrange the milk-lemon froth with a spoon and add the milk.
Taste before adding sugar.
We recommend preparing this recipe with espresso coffee.