6 cl Gourmet Chocolate Sauce
4 cl full-fat milk
cold frothy chocolate milk (low-fat milk mixed in the spindle mixer and flavoured with Mixybar chocolate Syrup, 4 cl mile, 0.5 cl Syrup)
Blend the chocolate Sauce, milk and espresso with 8 or 10 ice cubes in the blender and then pour into a sombrero glass. Fill with the cold frothy milk and dust with cacao powder.