This beverage became popular in far East Asian countries where people prefer iced coffee to hot espresso. 


How To: 

Usually made with freshly pulled espresso but we have used Barker’s Professional Coffee Syrup for consistency.

  1. Blend 30ml of Barker’s Professional Coffee Syrup, 180ml Anchor Blue Top Milk and 6 ice cubes for 30 seconds.
  2. Pour the mixture into a glass and dust thoroughly with dark chocolate power and serve immediately.