340g fresh milk
80g de 70% chocolate coating
1· Boil the milk, add the coffee beans crushed in a mortar, cover and infuse for 1 hour.
2· Strain through a superbag and add the honey.
3· Heat again without boiling in order to melt the chocolate.
4· Add the chocolate, leave to stand for 2 minutes and blend well, making sure that the chocolate has melted perfectly.
5· Chill in the fridge.
* This recipe is for a chocolate and coffee milkshake to drink cold, but if we put it in a siphon we make a super light espuma.