Iced Chocolate Coffee Iced Chocolate Coffee <em>Kazaar</em> has joined our permanent range. Discover this intense recipe and the new PIXIE Cup. 3.24

Iced Chocolate Coffee

Kazaar has joined our permanent range. Discover this intense recipe and the new PIXIE Cup.

Preparation

  • Pour the milk in the Aeroccino or use the steampipe.
  • Turn it on cold, wait until you get an unctuous foam and add the syrup.
  • In the meantime, make two espresso (40 ml) Kazaar Grand Crus in the shaker and add the two chocolate ice cream scoops.
  • Shake well.
  • Put 1 tablespoon of crushed ice in a tall recipe glass and add the shaker's content.
  • Finally, add the foam on top.
  • Decoration: add a strow

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Characteristic

Easy
Difficulty
Easy
Preparation
PT10M5 min.
Material
1 Aeroccino or steam nozzle
1 shaker
1 strow
1 Ritual Recipe Glass (350 ml / 12 oz)

Ingredients

  • 1 capsule of Grand Crus Kazaar
  • milk
  • 2 cl of macaron syrup
  • 2 chocolate ice cream scoops
  • 1 tablespoon of crushed ice
<em>Kazaar</em>
Kazaar
Intensity : 12
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