Recipes
Date posted: 13/08/2024
Ingredients
Salted caramel dessert topping | 100g |
Lotus Biscoff crumb | 200g |
Sweetbird pumpkin spice flavour syrup | 100ml |
Salted caramel syrup | 100ml |
Black + White Coffee Co. Msia Coffee Club Medium Roast Coffee Beans | 1kg |
Whole milk | 2 litre |
Lotus Biscoff Biscuits | 10 |
Method
- Coat the rim of your glass in sauce and dip into the crumb then add you syrups
- Make the coffee and heat the milk
- Pour in the milk and add the coffee as desired
- Serve with biscuits