Milk Ground Dalgona

1. Add 1 doppio espresso to 50 gr milk ground chocolate and 35 gr cream, whip until attaining a nice chocolate and coffee cream. You will need to whip for 2 to 5 minutes.
2. Fill a glass with ice and fill 1/3 of the glass with prefred milk, whether plant based or whole milk.
3. Add the Mocha / Dalgona milk chocolate cream. Serve!

1. Pour the hot water in a plastic bowl.

2. Add Van Houten Ground Milk Chocolate and stir gently.

3. Cover the bowl and store in fridge for 12 hours.

4. Take out of the fridge 30-60 minutes before use.

5. Blend with a spatula.

6. Pour into a squeeze bottle and use!