White chocolate & Gingerbread Freakshake

• 12,5 ml Mathieu Teisseire Weiße Schokolade Sirup
• 12,5 ml Mathieu Teisseire Lebkuchen Sirup
• 175 ml Milch oder Sahne (oder Milchalternative)*
• 1 Kugel Vanille-Eis

Lebkuchenkrümel und Karamellsauce.

Milchshake

1. 1 Place all the ingredients into a blender and blend to a smooth consistency.
2. 2 Pour into a milkshake glass or handled jam jar glass.
3. 3 Garnish and serve.
4. 4 *To make the white chocolate whipped cream add 50ml white chocolate syrup to 200ml double cream and either whip to stiff peaks or add to a cream whipper siphon and charge with NC02.