Iced mocha
Andi Healey
Web Manager
Combine the richness of chocolate milk with a hit of espresso and a whipped cream topping. Its like a dessert in a glass.
Ingredients
- 150ml milk
- 25g milk or dark chocolate buttons
- ice
- 35ml freshly made espresso
- 30ml double cream, whipped (optional)
- pinch cocoa powder or cinnamon, or both (optional)
Method
- Pour 50ml of the milk into a small pan and add the chocolate buttons.
- Mix well until melted, then leave to cool.
- Half-fill a large, tall glass with ice, then pour in the cooled chocolate milk and the remaining 100ml milk and stir to combine.
- Top up with more ice, then slowly pour in the espresso.
- Finish with a dollop of whipped cream and a dusting of cocoa powder or cinnamon – or both, if you like.
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