INGREDIENTS• 150ml milk
• 35ml freshly made espresso
• 30ml double cream, whipped (optional)
• Pinch cocoa powder or cinnamon, or both (optional)
Pour 50ml of the milk into a small pan and add the chocolate buttons. Mix well until melted, then leave to cool.
Half-fill a large, tall glass with ice, then pour in the cooled chocolate milk and the remaining 100ml milk and stir to combine.
Top up with more ice, then slowly pour in the espresso. Finish with a dollop of whipped cream and a dusting of cocoa powder or cinnamon – or both, if you like.