Stir 2 tbsp chocolate syrup into a hot double espresso (60 ml) until smooth.
Fill a tall glass with ice and 150 ml cold milk, then pour in the chocolate coffee.
Stir, then top with 2 tbsp whipped cream.
Serve right away with a straw and a long spoon, with a brownie or chocolate cookie on the side.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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