Iced Gianduia Latte

1. Steam the almond milk together with Van Houten Ground Milk Chocolate.

2. Add iced in the glass, then pour the gianduia mix and the steamed milk on the rocks.

3. Finish with Doppio espresso and decorate with Van Houten Ground Milk Chocolate ganache.

1. Pour the hot water in a plastic bowl.

2. Add Van Houten Ground Milk Chocolate and stir gently.

3. Cover the bowl and store in fridge for 12 hours.

4. Take out of the fridge 30-60 minutes before use.

5. Blend with a spatula.

6. Pour into a squeeze bottle and use!