Lotus Biscoff Frappe

INGREDIENTS

• Single espresso shot
• DaVinci Topping Toffee Fudge sauce (2 tbsp)
• Vanilla Frappe powder (1 scoop)
• Milk
• Ice
• Lotus biscuits (2 + 1 for garnish)

PREPARATION (12oz)

• Add ice to a 16oz glass until ¾ full
• Add espresso shot and enough cold milk to cover the ice
• Add the frappe powder, biscuits and toffee sauce to the blender
• Add the glass contents to blender and blend (programme 3)

GARNISH

• Whipped cream and 1 crumbled Lotus biscuit

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