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First, thick lashings of warm brown sugar syrup coat the bouncy brown sugar pearls. Cold milk is then poured over the warm syrup, instantly turning it even more viscous. It’s finally finished with a substantial layer of cheese cream, plus caramelised, slightly burnt brown sugar on top.
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I suggest slurping up some of that warm syrup first, for an initial sinful mouthful of that perfect syrup with a slight singed flavour. Afterwards, just mix everything up well, and every slurp grants you luscious mouthfuls of the thick milk, cream, and syrup mixture. It’s probably terrible on the waistline, but my tastebuds take priority.
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