1. Prepare fresh espresso and allow it to cool slightly, or use cold-brew concentrate.
2. Fill a 400–450 ml glass with ice cubes.
3. Pour the chocolate syrup over the ice, coating it evenly.
4. Add the cooled espresso (or cold brew) and stir gently to blend with the chocolate.
5. Slowly pour in the cold milk, creating a layered effect if desired.
6. Stir thoroughly until the drink is uniform and chilled.
7. Top with whipped cream and a dusting of cocoa powder or chocolate shavings, if using.
