Iced Long Black Goes Sicilian

1. Add ice to a tall glass

2. Add water to ice.

3. Pour doppio espresso. 

4. Mix Van Houten Ground White Chocolate ganache with cream and lemon peel in a shaker. Top the long black with the mix.

1. Pour the hot water in a plastic bowl.

2. Add Van Houten Ground White 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!