Soak 1 tsp almond gum in 100 ml water overnight; soak 1 tsp sabja seeds for 10 minutes before serving.
Whisk 0.5 tsp cocoa powder and 2 tsp chocolate syrup into 200 ml chilled milk.
Spoon the almond gum jelly into a tall glass and pour in the cocoa milk.
Top with 2 scoops of ice cream and the sabja seeds.
A teenage-party showstopper; set out long spoons and let everyone dig in.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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