Bicerin Coffee Chocolate Cream Slush

Method

1. 1

   Combine the base

   Add the black coffee, whole milk, chocolate sauce, light cream, simple syrup, and water to a large pitcher.

2. 2

   Mix until smooth

   Whisk well until the chocolate sauce and syrup are fully blended into the coffee and cream mixture.

3. 3

   Chill the mixture

   Refrigerate the batch until cold for the smoothest texture and most efficient freezing.

4. 4

   Freeze in the machine

   Pour the chilled mixture into your slush machine and run until thick, creamy, and spoonable-pourable.

5. 5

   Serve cold

   Dispense into chilled glasses and serve right away while the coffee and chocolate cream texture is at its best.

Tips

• Chill the coffee, milk, cream, and chocolate sauce before mixing so the batch freezes faster and tastes smoother.
• Whisk or blend the mixture briefly before adding it to the machine to fully combine the cream, coffee, syrup, and chocolate sauce.
• If the machine has been sitting between servings, stir or run it briefly to bring the texture back to a creamy pour.
• Serve in chilled glasses to keep the coffee-chocolate texture from melting too quickly.