Sweetbird Speculoos Syrup

Description

In the Netherlands, traditional speculoos biscuits are everywhere. Traditionally baked for St Nicholas' Day and for Christmas in Germany and Austria. This syrup recipe is inspired by the spiced shortcrust biscuits; which are thin and crunchy and are caramelized and slightly browned with hints of cinnamon spice.

Ideal for creating delicious hot chocolates, mochas and frappes.

Read on for some serving suggestions.....

Speculoos Hot Chocolate

• 1 Scoop of Zuma Hot Chocolate
• Double shot of Sweetbird's Speculoos Syrup
• Steamed milk

1. Combine the hot chocolate and syrup in a cup
2. Pour in the steamed milk
3. Optional: Finish off with a light dusting of chocolate powder

Cinnamon Roll Latte

• Double shot of Sweetbird's Speculoos Syrup
• Steamed milk
• Double Espresso
• Cinnamon Sprinkle

1. Combine the Double Espresso and syrup in a cup
2. Top up with steamed milk, stirring as you pour
3. Finish with a dusting of cinnamon

Speculoos Frappe

• Milk
• Ice
• Double shot of Sweetbird's Speculoos Syrup
• 1 scoop of Sweetbird's Sticky Toffee Frappe
• (Optional) Zuma Dark Chocolate Sauce

1. Fill cup with ice, level to the top of the cup
2. Pour over milk, filling to the top
3. Empty the cup into a blender jug
4. Add frappe mix and Speculoos syrup, and blend until smooth
5. Pour mixture back into the cup and optionally top with whipped cream and chocolate sauce

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