Iced Chocolate Coffee Iced Chocolate Coffee <em>Kazaar</em> has joined our permanent range. Discover this intense recipe and the new PIXIE Cup. 3

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 / 1.35 fl oz) Kazaar Grand Cru 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 straw

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 Cru Kazaar
  • milk
  • 2 cl / 0.7 fl oz of macaron syrup
  • 2 chocolate ice cream scoops
  • 1 tablespoon of crushed ice