Ingredients
Cooking Instructions
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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.
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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.
