Ingredients
30ml Rose Rabbit Butterscotch liqueur
100ml Aspall Cyder
10ml Vanilla Cinnamon Syrup*
Method
Heat the cider before adding to a tall latte glass with the rest of the ingredients and stir
Garnish with a cinnamon stick
*Split 1 vanilla pod: 2 cinnamon sticks, in equal parts sugar and water on a low heat until incorporated and tastes sweet and spicy. Strain and bottle
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