Mocha Shake

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7 Ingredients

Number of servings

2/3 cup thickened cream, whipped
2 cup milk, icy cold
200milliliter irish cream liqueur
powdered chocolate (to serve)
1/2 cup chocolate topping
120milliliter strong fresh coffee, cooled
honey (to taste)

Method

Step 1 of 4

Place crushed ice in 4 chilled serving glasses.

Step 2 of 4

Pour chocolate topping into each glass.

Step 3 of 4

Pour Baileys, coffee and milk into a blender and blend until frothy and well combined.

Step 4 of 4

Pour carefully into serving glasses over the back of a spoon so that the mixture floats on top of the chocolate. To serve, top with a dollop of cream and dust with powdered chocolate. Note: Espresso coffee can be made with instant coffee. Use about 30ml. Chocolate topping (sauce) can be swirled around the glass for presentation.