Ingredients

• 3/4 oz. 22 1/2 mL Monin Praline syrup
• 6 oz. 180 mL hot cocoa
• top whipped cream

Glass: Mazagran / Latté glass / Toddy glass

Glass Size: 8.25 oz.

Garnish: Whipped cream, Crushed nuts, Monin caramel topping sauce

Instructions

1. Combine and warm ingredients together.
2. Pour in serving glass or cup.
3. Garnish and serve.