For a 350ml serving:
Measure 1 and a half glasses of ice into blender
Add 50 g (1 clear scoop) of SloJo White Symphony Powder*
Add 16 ml (2 pumps) of SloJo Gingerbread Syrup
Add 112.5 ml (1 and 1/2 clear scoops) of Milk
Blend until smooth but not runny
Pour freezo into glass
Garnish with whipped cream and crusher gingerbread biscuits
*SloJo White Symphony can be substituted with SloJo Classic Hot Chocolate Powder, SloJo Chocolate Decadence Powder or SloJo Caramel Powder
