When the seasons change we always suggest adding a few speciality drinks to your menu to spice things up a bit.
1 double espresso, two pumps of chocolate brownie syrup, Poldermill chocolate powder.
Add syrup to a 12oz cup with the espresso. Dust the espresso with some chocolate powder and top with steamed milk.
One pump of chocolate syrup, one pump of caramel syrup, chocolate sauce.
Add syrup to a 12oz cup along with a double espresso. Top with dense cappuccino foam and then finish with chocolate sauce.
Banana Frappe with Biscoff Sprinkles
2 pumps of banana syrup, one level scoop of frappe powder, caramel sauce, 1 lotus biscuit.
Fill a 12oz glass with ice and then milk. Add to your blender with the syrup and frappe powder. Blend for 23 seconds. Line a glass with caramel sauce, add frappe and finish with crumbled lotus biscuit.
2 pumps of 1883 coconut syrup, 1 level scoop of Zuma dark hot chocolate powder, steamed milk, espresso.
Mix chocolate powder, espresso and syrup in a 12oz cup. Whisk to make a paste. Pour steamed latte milk on top.
One level scoop of Drink Me Chai powder, espresso, 1 teaspoon of 1883 chocolate sauce, steamed milk.
Mix chai powder with some hot water in a 12oz cup. Add chocolate sauce and espresso. Whisk to make a paste. Pour steamed latte milk on top.
One level teaspoon of beetroot powder, one level scoop of dark chocolate powder, steamed milk
Mix dark chocolate powder with a dash of hot water and whisk well. Steam milk with beetroot powder and then pour on top of chocolate base.