You need
- Ice, to fill
- 25mL chocolate sauce
- 45mL espresso (triple shot)
- 220mL cold milk
- 40mL pistachio cream or cold foam
Method
- Put the chocolate sauce in the base of the can.
- Add the espresso and stir to combine.
- Fill with ice, then top with cold milk.
- Float the pistachio cream on top, then seal.
Got a house drink?
We will can it at your bar.
Book a demo and we will bring the can sealing machine to you, run one of your own drinks through it, and talk through the numbers.