Method Prep:10min › Extra time:30min chilling › Ready in:40min
Add the freshly brewed espresso or espresso powder and boiling water in a jug. Leave to cool for 2 minutes.
While the coffee cools, add your milk and cream to a large blender along with the syrup.
Add the espresso to the blender (don’t worry if it’s still a little warm) and then top up with ice to around the 1.7L mark.
Blend on a moderate speed for around 20 seconds. Wait 30 seconds, then blend again for another 10 seconds.
Pour into a large 2L jug (or a couple of smaller jugs) and leave in the fridge to chill between 30 minutes and overnight.
To serve, pour from your jug into a chilled glass. Top with a couple of ice cubes. The drink will settle, like a pint of stout, leaving a creamy head on top. Best served in a chilled pint glass (Guinness pint glass recommended).
The recipe can be scaled down to make a a smaller volume or a single drink.