
Makes six pots
fresh ground coffee 2 tbsp
(Nestor Hernandez recommends Cafédirect Rich Roast)
drinking chocolate 3 tbsp
golden syrup 1 tbsp
double cream 300ml
DIRECTIONS
Mix together coffee with drinking chocolate and syrup until smooth. Cool for 5 minutes. Whisk cream in a large bowl until it forms soft peaks. Carefully fold coffee and chocolate mixture into the cream. Spoon into espresso cups and chill for 2 hours in the fridge.