Recipe by Michael Kitts & Maximilian Rauch of Emirates Academy of Hospitality Management – Dilmah Real High Tea Global Challenge 2015 Gold Medal Winners


50ml Homemade Vanilla Syrup
100ml Springtime Chocolate Mint
10pcs Fresh Mint Leaves
5pcs Lime Wedges
5pcs Tea Leaves


Muddle mint, lime and vanilla syrup.
Fill glass with crushed ice.
Top up with carbonated springtime chocolate mint Tea.
Stir well.

Garnish: chocolate bits and mint/ tea spring.

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