Syrup: boil the water and the sugar for 5 minutes, and then let it chill well. Add the cold coffee and put it in the freezer. Every 30 minutes whisk the mixture to break the ice crystals. When the frozen will be ready, pour it into the glasses.
Decorate the frozen coffee with the Hoplà Aerosol Cream, dust the coffee powder on it, and add chocolate flakes and biscuits to serve.
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