Latte Pandan & Vanille

• 10ml Mathieu Teisseire Vanilla Syrup
• 30ml Mathieu Teisseire Pandan Syrup
• 230ml Cashew Milk or any other plant-based milk
• ½ tsp Cinnamon

Glace, 1 cuillère à café de pétales de rose (facultatif)

Latte

1. 1 Heat cashew milk until it starts to steam.
2. 2 Add syrups and cinnamon powder into the plant milk. Whisk until gently heated through.
3. 3 Take off heat, and aerate with milk frother for 30 seconds if desired.
4. 4 Pour into cup and garnish with rose petals.