The spirit of December, in a bottle
Fancy comforting hot drinks without complicating your life? Here are our most 'wintry' syrups. Round, spicy or pastry profiles, designed for your lattes, hot chocolates, flavoured teas, and quick desserts. Each flavour includes an express idea in 3 steps and a direct link to the product.
1) Speculoos — the biscuit in the cup
Profile: spiced biscuit, notes of cinnamon and brown sugar, warm finish.
Express ideas
Speculoos latte: 200 ml hot milk, 25 ml syrup, 60 ml coffee.
Speculoos hot chocolate: 200 ml milk, 15 g cocoa, 25 ml syrup.
Pancake/waffle topping: 15–20 ml to pour after cooking.
Discover → Our Belgian speculoos syrup!
2) Vanilla — universal sweetness
Profile: round vanilla, sweet yet clear, perfect for balancing the bitterness of coffee.
Express ideas
Vanilla latte: 200 ml milk, 25 ml syrup, 60 ml coffee.
Vanilla chai: strong brewed black tea, 20 ml syrup, hot milk.
Quick rice pudding: 150 g warm rice pudding, 15 ml syrup, cinnamon.
Discover → Our Belgian vanilla syrup!
3) Caramel — round, indulgent, nostalgic
Profile: sweet caramel, milky note, long finish.
Express ideas
Mocha caramel: 150 ml milk, 60 ml coffee, 20–25 ml syrup, 10 g cocoa.
Porridge: 200 g hot porridge, 15 ml syrup, hazelnut pieces.
Salted caramel cappuccino: 20 ml syrup + pinch of fleur de sel.
Discover → Our Belgian caramel syrup!
4) Hazelnut — praline-style coffee cream
Profile: roasted dried fruits, praline touch, a great ally for lattes.
Express ideas
Hazelnut cappuccino: 180 ml milk, 60 ml coffee, 20–25 ml syrup.
Whipped cream: 200 ml whipped cream, 15 ml syrup for drizzling desserts.
Greek yogurt: 150 g yogurt, 15 ml syrup, granola.
Discover → Our Belgian hazelnut syrup!
5)Crème brûlée— signature festive dessert
Profile: vanilla-caramel, slightly toasted note.
Express ideas
Crème brûlée hot chocolate: 200 ml milk, 10 g cocoa, 25 ml syrup.
Dessert coffee: espresso + 15 ml syrup + whipped cream.
Roasted pears: warmed pears + 20 ml syrup for finishing.
Discover → Our Belgian crème brûlée syrup!
6) Pistachio — the chic pastry note
Profile: sweet, creamy pistachio, very “baklava vibes.”
Express ideas
Iced pistachio latte (even in winter, it’s great after a meal): 3 ice cubes, 25 ml syrup, 60 ml cold coffee, 180 ml milk.
Pistachio milk semolina: semolina in warm milk + 15–20 ml syrup.
Dessert cream: 125 g vanilla cream + 10 ml syrup, pistachio bits.
Discover → Our Belgian pistachio syrup!
Quick tips for a professional result at home
Milk temperature: aim for 60–65 °C to maintain roundness and fine foam.
Syrup ratio: base 20–25 ml for 250–300 ml of drink. Adjust ±5 ml according to taste.
Coffee: recent filter or long espresso at 60 ml for balance.
Lactose-free version: “barista” drinks (oat, almond) froth better.
Seasonal recipes to try next
Christmas speculoos latte → /recettes/latte-speculoos-noel
Holiday caramel mocha → /recettes/mocha-caramel-fetes
Vanilla chai latte → /recettes/chai-latte-vanille
Pistachio hot chocolate → /recettes/chocolat-chaud-pistache
Express FAQ
Can I mix two syrups?Yes, keep it to 25–30 ml in total. E.g.: 15 mlspeculoos+ 10 mlcaramel.
And without coffee?Hot chocolate, strong black tea, or simply flavoured hot milk.
Does it work cold in winter?An iced latte after a meal works very well to avoid the 'too heavy drink' effect.
Delivery in Belgium
• 24–72 h to home or collection point
• Fixed fees in BE, free from X € purchase
• Break-proof packaging, 500 ml bottles
Collection Brussels: collection possible in Brussels at a specific time (on request)