It’s that time of year again for delicious artisan coffee flavours to immerse clients, customers and staff into festive spirits.

To help inspire your recipe book and tastebuds we present our range of Sweetbird Syrups with our delicious Gingerbread Mocha recipe to kick start the holiday season.

Ingredients
• Sweetbird Gingerbread syrup
• Galaxy Instant Hot Chocolate
• Single espresso (made with our Kokebi Coffee Intenso blend)
• Steamed milk

Instructions

  1. First add 2 pumps of syrup, 1 scoop of Galaxy Instant Hot Chocolate and a single espresso to a cup
  2. Stir into a paste
  3. Top with steamed milk
  4. Serve hot with Lotus Caramelised Biscuits on the side