Candy Cane Hot Chocolate
Ingredients
- 16ml of Peppermint Syrup
- 30ml of Belgian Chocolate Sauce
- 200ml of Milk
- Belgian Chocolate Drizzle
Method
- Combine DVG Chocolate Sauce with milk & steam
- Pour into cup & add two pumps of DVG Peppermint Syrup
- Decorate with whipped cream and DVG Belgian Chocolate Sauce
