Dark Chocolate Caramel Coffee

Tall, dark, and handsome. In a glass.

Effort level: 4/10

Ideal for: A Sunday morning.

What you’ll need

Royal Beans Himalayan Pink Salt 70% Dark Chocolate, 30 grams
Country Bean Caramel Instant Coffee, 2-3 tablespoons
Third Roast Almond Shmylk (or any milk of your choice), 200 ml
Sea salt, a pinch
Ice cubes, to taste
Cashews, 3-4 (optional)
Ice cream of your choice, 1-2 scoops (optional)

Method

Step 1: Roughly chop Royal Beans chocolate into pieces and put into a large mug. Add Country Bean Caramel Instant Coffee to the mug.

Step 2: Heat 100ml of the milk and remove from heat just before it starts to boil, then pour the milk into the mug. Stir to melt the chocolate. Once melted, cool the mocha milk in the refrigerator.

Step 3: Once cooled, add the mocha milk along with the remaining milk and a pinch of sea salt to a blender. Add cashews for some natural creaminess, and/or ice cream if you’re feeling indulgent. Blitz till blended.

Step 4: Pour into a tall glass or mason jar, top up with ice cubes, and enjoy!