Christmas cocoa

Ingredients:

• 150 ml milk
• 15 ml P&D Salted Caramel Syrup
• 10 g small marshmallows
• 11 g cocoa
• 1 pinch sea salt
• 10 g P&D “Caramel” topping

Cooking method:

1. Place all ingredients into a pitcher except marshmallows, sea salt and caramel topping.
2. Shake with a steam vent, like cappuccino
3. Pour into a glass
4. Sprinkle marshmallows and set them on fire
5. Sprinkle with salt and topping

Serving container: Shape Abondance mug glass 320ml, H=15cm clear.