White chocolate & Gingerbread Freakshake

• 12.5ml Mathieu Teisseire White Chocolate Syrup
• 12.5ml Mathieu Teisseire Gingerbread Syrup
• 175ml Milk or Cream (or non-dairy substitute)*
• 1 Scoop Vanilla Ice Cream

Miettes de pain d'épice et sauce caramel.

Milkshake

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.