This Vanilla Biscuit Mocha combines the Vanilla Barista Collection Coffee Syrup, alongside biscuit spread, freshly brewed coffee, hot chocolate, and biscuit crumb topping!
Put your biscuits in a freezer bag and crumb with a rolling pin. Pour into a bowl. Drizzle some Vanilla Barista Collection syrup onto a small plate, dip the rim of the mug into the syrup, followed by the crumbled biscuit.
Next put 1-2 teaspoons of Vanilla syrup in each mug, followed by 20ml freshly brewed coffee and a teaspoon of warmed biscuit spread (10 seconds in a microwave should achieve this) Give it a good stir, top up with your chocolate milk and sprinkle on biscuit crumb topping!
If you don’t have a frother for your hot chocolate milk, put the warm chocolate milk in a jar, screw a lid on tightly and shake it first!
Ingredients – 6 items
Tate & Lyle Vanilla Coffee Syrup
freshly brewed coffee per cup
Hot chocolate powder
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