Hennessy and Chocolate Boozy Milkshake | Julian Cincotta

Ingredients

• 300ml full cream milk
• Extra-large scoop of vanilla ice-cream
• 1 shot of Hennessy 
• 40g Valrhona 70% cocoa powder
• 4g Pink Murray river salt
• 80g fluff (from Italian Meringue recipe)

Method

1. Using a KitchenAid blender add all ingredients except the fluff
2. Blend until smooth. Once smooth add fluff and pulse until incorporated.
3. Serve in a chilled glass and spoon some extra fluff on top and blow torch in similar style to the donut
4. Slurp Slurp!