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Ingredients

• 25 g dark or milk chocolate, finely chopped
• 40 ml freshly made espresso (a double shot)
• 150 ml cold milk (dairy or plant)
• Ice
• 2 tbsp whipped cream, to top (optional)
• pinch of cocoa powder, to dust (optional)

Method

1. Put the chopped chocolate in a heatproof jug and pour the hot espresso over it. Leave for 30 seconds, then stir until smooth and glossy.
2. Fill a tall glass with ice and pour in the cold milk.
3. Pour the chocolate espresso over the milk and stir well so the warm chocolate does not set on the ice.
4. Top with whipped cream and a dusting of cocoa if you like.

Tips

• If the chocolate will not melt fully, microwave the jug for 10 seconds and stir again.
• Use dark chocolate and oat milk, skipping the cream, for a vegan version (check the chocolate label for milk).

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food olive magazine