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by Joanna Brennan June 07, 2019
1 min read
Recipe by Workshop Coffee
Freshly poured double espresso
A large scoop of rich vanilla ice cream
A swirl of melted Pump Street Jamaica 75% chocolate
Pull a fresh shot of your choice from Workshop Coffee's seasonal espresso range and follow their recipe of 2g of espresso for every 1g of coffee used.
Pour this over a large scoop of rich vanilla ice cream, they use their friends Northiam Dairy, then add a final flourish: a generous swirl of our very own melted Jamaica Bachelor's Hall Estate 75% chocolate.
Then simply pick up a teaspoon, savour and enjoy this decadent summer treat. Workshop also consider it a perfectly acceptable breakfast option in the heat...and we can't agree more.
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