موكا دبي المثلّجة

Arabic 10 Mins Prep · 10 Mins Cook

1. Combine the camel milk, date syrup and cocoa powder in a small saucepan and bring to the boil, whisking until smooth. Remove from the heat, allow to cool slightly, then pour into ice cube trays and freeze until solid.
2. To serve, spread the pistachio cream around the inside of a glass. Transfer the frozen chocolate cubes to a blender and blitz until slushy. Spoon into the prepared glass, pour over the NESCAFÉ® Espresso Concentrate Vanilla Coffee and serve immediately.

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