Irish Choc-o-laté

Receptura

składniki	przygotowanie
50ml Beverages - Van Houten Choc-o-laté - 0.75kg box 40ml Irish Whisky 20g brązowy cukier 75ml strong coffee 30g Ubitej do połowy śmietany 35%	1. Slightly warm up the choc-o-late and pour in the glass. 2. Steam together the whisky and the brown sugar until 80°c and pour on top of the choc-o-late, be careful while pouring so you create layers. 3.Pour the warm coffee on top of the whisky. 4. Gently pour the semi whipped cream on top of the coffee and finish the Irish choc-o-coffee with Callebaut cocoa powder.

składniki

przygotowanie

1. Slightly warm up the choc-o-late and pour in the glass.

2. Steam together the whisky and the brown sugar until 80°c and pour on top of the choc-o-late, be careful while pouring so you create layers.

3.Pour the warm coffee on top of the whisky.

4. Gently pour the semi whipped cream on top of the coffee and finish the Irish choc-o-coffee with Callebaut cocoa powder.