INGREDIENTS

• Double espresso
• 2 pumps of DaVinci Honeycomb Syrup
• 1 x 25g scoop of Chocolate Abyss 40% Cocoa
• Milk of choice
• Whipped cream (optional)
• Chocolate Abyss Caramel Drizzle Sauce (optional)
• Chocolate Abyss Flakes (optional)

PREPARATION

• Brew a double espresso in a 12oz cup
• Add 2 pumps of DaVinci Honeycomb Syrup and 1 x 25g scoop of Chocolate Abyss 40% Cocoa
• Add a splash of hot milk to the cup and mix into a creamy paste
• Top up with flat latte milk
• Decorate with a dollop of cream and garnish with Chocolate Abyss Caramel Drizzle Sauce and Flakes