ICED HAZELNUT AND CHIA SEED LATTE
Ingredients
- 300 ml non-dairy milk
- 10 ml VEDRENNE Vanilla Syrup
- 10 g chia seeds
- 1 decaf espresso
- 15 ml VEDRENNE Hazelnut Syrup
Method
- The day before, infuse the chia seeds and the Vanilla Syrup in the non-dairy milk. (Thoroughly mix the chia seeds with the vanilla milk for several minutes) and leave for 12 hours.
- Make a decaf espresso, mix it with the Hazelnut Syrup, then pour into a small 250 ml milk bottle.
- Tilting the bottle very gently pour in the vanilla and chia seed milk.
Difficulty
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