We’re delighted to introduce La Mango Noir — one of our seasonal specials, available exclusively at our Duke Street shop. Inspired by sun-drenched flavours and the elegance of contrast, this unique creation pairs the depth of our signature espresso with the golden sweetness of ripe mango. The result is a drink that’s both refreshing and refined — a celebration of summer in every sip.
You will need...
Espresso Foam (Double Shot)
60g Mango Puree
1tsp Brown Sugar Syrup
Ice
Method...
Fill tumbler with ice cubes.
Froth the double shot of espresso and brown sugar mixture using a milk frother. Leave to rest for 30 seconds.
Add 60g of sweetened mango pulp to tumbler.
Gently pour the prepared espresso foam over the top.
Top Tip
You can also add egg white and ice cubes to get a cream foam.
This Chilli Hot Chocolate is a simple, warming twist on a classic favourite. Higgins Luxury Hot Chocolate is gently infused with a slice of chilli, creating a cosy cup with a subtle kick, adding mezcal or agave if you’d like to tailor it to your taste. A recipe easy to make, comforting, and perfect for cold evenings.
Light, creamy, and quietly indulgent, our Iced Matcha with Coconut Milk and Pistachio Cream is perfect for those December days when you want calm energy without the warmth.
Celebrate the festive season with our Spicy Ginger Affogato — a simple yet indulgent winter treat made with Higgins espresso and our Spiced Ginger & Chocolate Chip Biscuits. Hot meets cold, spice meets sweetness, creating a deliciously comforting dessert that’s ready in moments and perfect for cosy December evenings.
