Gingerbread Hot Chocolate

• 25ml Mathieu Teisseire Gingerbread Syrup
• 25ml Mathieu Teisseire Chocolate Syrup
• 200-300ml Steamed Milk (or non-dairy substitute)* Exact volume may vary with glassware used

Whipped cream and ginger biscuits.

Tumbler

1. 1 Place the syrup into the heatproof glass and stir well. Pour in the milk and stir.
2. 2 Pour in the milk and stir.
3. 3 Garnish and serve.