Ballycastle Honeycomb Chocaccino
Recipe
Silky espresso with a honeycomb twist? Yes please!
Serves: 1 person | Prep time: 5 minutes | Cooking time: 0 minutes
Irish | Drink | Vegetarian | Gluten Free
Ingredients
- 60ml Ballycastle Honeycomb Country Cream
- 90ml Chocolate Milk
- 30ml cold Espresso Shot, or 2 tsp Instant Coffee mixed with Cold Water
- 50ml Chocolate Sauce
- Handful Ice Cubes
- ½ of 1 Crunchie Bar
- Coffee Beans, to garnish
Method
- Put the Ballycastle, chocolate milk, espresso and ice cubes in a blender and whizz until blended.
- Drizzle the chocolate sauce down the inside of a tall glass.
- Pour in the chocaccino.
- Thinly slice the crunchie and sprinkle over the top, garnish with a few coffee beans and serve.