30 November 2011
Festive Chocolate Stollen
This spiced apple creation will be sure to win your customers hearts.
Combine 1 scoop of Zuma Fairtrade Dark Hot Chocolate with 1 pump Sweetbird Gingerbread syrup, 1 pump Sweetbird Cinnamon Syrup, 1/2 pump Sweetbird Toffee Apple syrup and a little hot water to form a paste. Mix well and add steamed milk.
Top tip: When using acidic syrups such as Toffee Apple in your hot drinks, make sure you add the syrup to the hot chocolate powder or espresso and mix well before adding the milk, and take care not to make the milk too hot - 65 degrees is perfect. Unfortunately you can't use these kind of syrups to make steamers (with milk only) as they will curdle.
White Christmas
Whip up some fluffy white hot chocolates...with an extra festive twist! A good way to use up any leftover Zuma Vanilla Frappe from summer too.
Simply mix 1 scoop Vanilla Frappe with a little hot water to form a paste, add 1 pump Sweetbird Eggnog syrup and steamed milk.
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