Yields1 ServingCategory

 15ml Venezia Spearmint Syrup
 30ml Venezia Chocolate Sauce
 120ml milk
 30ml Espresso
 Whipped cream and shavings of mint chocolate for garnish
1

Mix the spearmint and chocolate sauces together in a heatproof glass.

2

Steam the milk until frothy and pour over the sauce mix.

3

Gently add the espresso coffee into the glass.

4

Top with whipped cream and mint chocolate shavings.

Download Recipe Card

Ingredients

 15ml Venezia Spearmint Syrup
 30ml Venezia Chocolate Sauce
 120ml milk
 30ml Espresso
 Whipped cream and shavings of mint chocolate for garnish

Directions

1

Mix the spearmint and chocolate sauces together in a heatproof glass.

2

Steam the milk until frothy and pour over the sauce mix.

3

Gently add the espresso coffee into the glass.

4

Top with whipped cream and mint chocolate shavings.

Cacao de Menthe