Cracking Choc Iced Latte
Serving Size:
1
Prep Time:
10 min
Ingredients
- 70g baking chocolate chips
- Ice
- MILKLAB of your choice
- 15mL vanilla syrup
- Double shot espresso
Method
- Melt chocolate chips in the microwave in 30 second intervals until melted.
- Drizzle melted chocolate on the inside of your cup and gently rotate until the whole cup is covered.
- Put it in the freezer for a few minutes until set (you can pre-batch these to quicken speed of service).
- Fill the cup with ice, your choice of MILKLAB, vanilla syrup and double shot of espresso.
- Serve immediately and squeeze to crack.
TIP - To get the best crack, leave the cup in the freezer for as long as possible and only take out to make and serve immediately.
Watch our video for more tips & tricks!
Explore other recipes
Summer Fresh Caipirinha
Using MILKLAB Lactose Free here's a delicious mocktail (or cocktail if you so wish) based on the Caipirinha, a popular Brazillian cocktail from MILKLAB Master Barista Danny Andrade!
Spiced Quinoa Porridge
With aromatic spices and nourishing quinoa, our spiced quinoa porridge recipe is made with MILKLAB Lactose Free and poached pears for a balanced, delicious breakfast.