Signature drink

Raspberry Chocolate Chiller

Name: Raspberry Chocolate Chiller
Total time: 6 min
Yield: 1 serving
Cuisine: Australian
Ingredients: 200 ml chilled Katapult cold brew; 1 tbsp chocolate syrup or cocoa powder; 1 tbsp raspberry syrup; 80 ml cold milk or barista oat/almond/coconut milk (or skip for black); Fresh raspberries to garnish; Plenty of ice; Whipped cream or coconut foam to top (optional)

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A indulgent chiller blending chocolate and Katapult cold brew over ice with a swirl of raspberry syrup, finished with fresh raspberries. Use your favourite milk or go black, and pile on whipped cream or coconut foam.

Make it yours: Have any Katapult Chiller with your favourite milk — dairy, oat, almond or coconut — or enjoy it black. Top any drink with whipped cream or silky coconut foam.

6 min (plus brewing) Serves 1

Method

1
Drizzle the chocolate and raspberry syrup around the inside of a tall glass.
2
Fill the glass with ice and pour in the cold Katapult cold brew.
3
Slowly pour the cold milk over the back of a spoon so it layers (or leave it black).
4
Top with whipped cream or coconut foam and a few fresh raspberries, and serve.

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