Salted Caramel Egg Nog

• 50ml Advocaat
• 12.5ml Mathieu Teisseire Caramel Syrup
• 125ml Steamed Milk
• Pinch Flaked sea salt

Dusting of cinnamon & ginger, cinnamon stick and star anise.

Latte

1. 1 Add the Advocaat to the glass.
2. 2 Add the other ingredients to a coffee jug and steam to heat through and texturise.
3. 3 Pour over the advocaat in the pre- prepared glass.