Makes 4 large cups
4 serving’s espresso
2 tablespoons sugar
10 ice cubes
1/2 cup bittersweet chocolate, chopped
2 cups cold water
1. In a blender, blend together the espresso and sugar for 2 minutes.
2. Stop the blender and add the ice, chocolate, and water. Blend until smooth.
3. Pour into individual cups and serve immediately.
Avner Laskin artisan chef
Laskin, trained at the renowned Cordon Bleu school in Paris, is an artisan baker & artisan chef with 22 years of experience in the food industry.
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