Espresso & Dairy-Free Vanilla Shaken

Espresso and dairy-free vanilla shaken with salted caramel.


  • 1 scoop Zuma Vanilla
  • Frappé Powder
  • Double Espresso
  • 200ml Milk
  • 6 Ice Cubes

 

Mix a scoop of frappé powder into a paste with the espresso and pour into cocktail shaker. Top with milk. Add syrup and top with milk. Add in six ice cubes, put shaker lid back on and shake for 10 seconds. Pour into cup, add fresh ice cubes and enjoy.


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Espresso and dairy-free vanilla shaken with salted caramel.

To add some flavour, simply add two pumps of Sweetbird Salted Caramel Syrup to the cocktail shaker before you shake. For a Fudge Freeze, use Fudge Syrup.




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Espresso with dairy-free vanilla and salted caramel blended.

Making a thick and creamy version of the drink in step two is easy. Fill a cup with ice. Pour espresso over ice, then top with milk to 1cm from the top. Pour contents into blender jar, and add two pumps of syrup. Blend until smooth, then serve.




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Espresso with dairy-free vanilla and salted caramel blended with whipped cream.

That drink you made in step three? It’s time to add even more value. Squirt some lovely whipped cream on the top. But there’s no need to go crazy! Less is more.




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Espresso with dairy-free vanilla and salted caramel, and whipped cream with caramel crunch topping.

If you want to go all out, add a whole load of Zuma Caramel Crunch over the top and even some caramel sauce! Mmmmm.