Cop Car Recipe

Brew espresso

Brew two shots (about 60 ml) of espresso using an espresso machine. If you prefer a slightly longer drink, brew 2 strong ristretto-equivalent shots. Pour the espresso into a pre-warmed 8–10 oz cup and stir in 30 ml hot water to open the flavors. Keep warm and set aside.

Make dark chocolate sauce

Combine 20 g finely chopped dark chocolate, 30 ml whole milk and 1 tsp sugar in a small saucepan over low heat. Stir constantly until the chocolate is fully melted and the mixture is glossy and smooth (about 2–3 minutes). Do not boil. Remove from heat.

Add to cup

Spoon the dark chocolate sauce into the bottom of the espresso cup (or a small glass if serving layered). Use about half of the sauce (roughly 20–25 ml) for a distinct dark chocolate presence.

Make white chocolate sauce

In a separate small saucepan or double boiler, combine 20 g finely chopped white chocolate and 30 ml whole milk. Warm over very low heat, stirring until the white chocolate melts and the mixture is smooth and slightly thickened (about 2 minutes). White chocolate can seize if overheated, so keep the temperature low.

Layer white chocolate

Carefully pour or spoon the white chocolate sauce over the back of a spoon onto the espresso (or onto the dark chocolate layer if layered in a glass) so it forms a distinct pale layer. Use about half of the sauce (roughly 20–25 ml). The contrast between the dark and white chocolate creates the visual 'Cop Car' effect.

If using, top the drink with 2 tbsp whipped cream. Lightly dust with 1/4 tsp unsweetened cocoa powder for contrast. Serve immediately while warm.

Taste and, if you want it sweeter or richer, swirl the layers together with a spoon before drinking.