In a measuring cup, combine the cream and sugar and stil until the sugar is dissolved. Pour the mixture into a cream whipper and whip. Refrigerate until ready to use.
In a blender, combine the milk, 1/4 cup (60ml) of the espresso, the hot chocolate mix and ice cubes; blend on medium-high until smooth. Pour into 2 glasses and top !with the whipped cream. Pour 2 tbs espresso over the whipped cream in each glass and serve immediately. Enjoy!
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