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Ingredients:
- 10 ml ODK “Coconut” puree
- 10 ml ODK syrup “Spekulos biscuits”
- 60 ml double espresso
- 150 ml banana milk
Cooking method:
- Pour milk, puree and syrup into the pitcher
- Shake using a cappuccino maker
- Pour into a glass and pour espresso on top
- Decorate with meringue and sprinkle cinnamon on top
Garnish: meringue, cinnamon
Supply container: Highball glass 300ml D=69,H=138mm clear.
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