7 January 2016
This pure sugar syrup made of natural cocoa aromas is perfect to bring some taste and fun in your traditional hot drink.
You can try this recipe created by Timoty Jasson Antony, Giffard Asia Beverage Innovator :
“Cookie Café Latte Brulee”
10 ml Chocolate Cookie Syrup
30 ml espresso
90 ml steam milk
Pour syrup, espresso then top up with steam milk. Cover with milk froth then garnish with a crushed cookie.