Mocha Creamiccino

Steps

1. Whisk 2 tbsp cocoa powder2 tbsp cocoa powder2 tbsp unsweetened cocoa powder3 tbsp cocoa powder3 tbsp cocoa powder3 tbsp unsweetened cocoa powder, 45 g caster or granulated sugar55 ml caster or granulated sugar3½ tbsp granulated sugar70 g caster or granulated sugar80 ml caster or granulated sugar⅓ cup granulated sugar and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a bowl to break up any lumps.
2. Whisk in 200 ml strong cold brew or cooled espresso200 ml strong cold brew or cooled espresso⅔ cup + 3 tbsp cold brew coffee or cooled espresso300 ml strong cold brew or cooled espresso300 ml strong cold brew or cooled espresso1¼ cups cold brew coffee or cooled espresso, a splash at a time at first, until smooth.
3. Whisk in 120 ml whole milk120 ml whole milk½ cup whole milk180 ml whole milk180 ml whole milk¾ cup whole milk.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 90 ml whole milk90 ml whole milk¼ cup + 2 tbsp whole milk135 ml whole milk140 ml whole milk½ cup + 1 tbsp whole milk, then lock it into the machine and run Creamiccino.

To serve: Top with whipped cream and a drizzle of chocolate sauce.