Iced Chocolate Coffee
<em>Kazaar</em> has joined our permanent range. Discover this intense recipe and the new PIXIE Cup.
Kazaar has joined our permanent range. Discover this intense recipe and the new PIXIE Cup.
Pour the milk in the Aeroccino.
Turn it on cold, wait until you get an unctuous foam and add the syrup.
In the meantime, make two espresso (40 ml or 1.35 oz) of Kazaar Grand Cru in the shaker and add the two chocolate ice cream scoops.
Put 1 tablespoon of crushed ice in a tall recipe glass (350 ml or 11.8 oz) and add the shaker's content.
Finally, add the foam on top.
Decoration: add a straw
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