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Iced Guava Java

• 3 oz of Café Britt Espresso prepared in a French coffee press or brewer.
• 15 chocolate balls of Café Britt Guava Chocolates
  
• 1 scoop of vanilla ice cream
  
• 1 oz. raspberry syrup
  
• 1 ½ oz. milk
  
• 8 ice cubes

1. In a blender, place the ice cubes, Espresso, chocolates, syrup, milk and ice cream.
2. Blend just enough to still feel the texture of the chocolates or you can process well if you prefer a smoother mix.
3. Pour the mixture in a tall class and serve with Café Britt Guava Chocolates on the side as decoration and flavor enhancers.