• 2 oz (60 ml) Sortilège Maple Cream
• 4 oz (120 ml) espresso coffee, chilled in the freezer for a few minutes
• 2 oz (60 ml) milk (or plant-based beverage)
• Ice

Place the ice in a highball or double old-fashioned glass (approximately 12 oz or 360 ml). Add the remaining ingredients and stir. For a more decadent version, use the back of a spoon to line the inside of the glass with melted chocolate or chocolate syrup.