This is the thickest of the iced coffees and the most like a milkshake. You may use store-bought chocolate sauce, although you will get the best result if you make the sauce using a high-quality chocolate, such as Valrhona.
- 2 tablespoons chocolate sauce
- 1 double espresso, about 2 ounces
- 2/3 cup milk
- 10 to 12 ice cubes
Place the chocolate sauce and espresso in a small glass or bowl and stir to combine. Transfer to the jar of a blender, and add the milk and ice. Pulse until the mixture is smooth and thick. Pour into a glass and serve.
From Gastronomer columnist Andreas Viestad.
Tested by Andreas Viestad.
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