Gingerbread Mocha
Ingredients
- Double Espresso
- 200ml Milk
- 30ml of Belgian Choc Sauce
- 16ml of Gingerbread Syrup
- Whipped Cream
- Belgian Choc Drizzle
Method
- Add grounds to Portafilter
- Extract double espresso
- Add DVG Gingerbread Syrup to double espresso
- Combine milk with DVG Chocolate Sauce & steam
- Pour milk onto double espresso & syrup
- Decorate with a dusting of Cinnamon
