• 3cl espresso
• 2cl coconut syrup 1883
• 12cl milk foam
Pour the espresso into a toddy glass. Pour the syrup and chilled milk into a milk jug. Foam with a steam wand, then pour the espresso on top. Garnish with grated chocolate and coconut.
Source: 1883 Maision Routin
Dont forget to visit our online shop, www.refreshmentshop.co.uk for all the syrup choices you require to make that perfect drink for you.
This flavoured coffee is perfect for those of you who like to try something that bit different. Its a Vienesse speciality with an added spicy twist, and its cosy nature ensures that you can wind down at the end of a busy day at work. Full of rich and intense flavour!
- 2cl honey
- 21cl cinnamon syrup
- 5cl espresso
- Whipped cream flavoured with 1883 cinnamon syrup
Pour the honey and cinnamon syrup into a large cup, add espresso and cinnamon flavoured whipped cream and then sprinkle with cinnamon powder.
Enjoy this luscious treat!
Summer is slowly drawing to a close and were all looking for that ‘pick-me-up’ to raise our spirits…and body temperature! This hot raspberry beverage is sumptuously refreshing, and each sip will have your senses running wild. Its the height of luxury.
- 2cl 1883 Routin syrup
- 1 ginger slice
- 2 cardamon seeds
- 12cl jasmine white tea
Add ginger, cardamom seeds and tea to a teapot, top up with boiling water – leave for 5-6min. Pour 1883 syrup and strain infusion in a tea cup, stir well before serving. Garnish with raspberry, ginger slice and mint sprig.
Breakfast on the go is a popular trait, with busy workers simply not having the time to grab something before they leave the house. Everyone knows that breakfast is one of the most important meals of the day and shouldn’t be ignored however, so why not try this when you finally reach the office? Its delicious.
- 2cl Speculoos 1883 syrup
- 12cl apricot nectar
- 4cl full cream milk
- whole almonds
Pour all ingredients into a blender, and top up with crushed ice. Blitz until you obtain a smooth texture, and pour into a tumbler or plastic cup.