- 100 ml milk
- 300 ml heavy cream
- 100 ml chocolate sauce
- 12 g gingerbread spice mix
Mix all ingredients and pass through the iSi Funnel & Sieve. Pour into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.
Serve as a topping on a coffee.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.