1. If using real white chocolate: gently melt the chopped white chocolate with 30 ml of the cold milk in a microwave (20-second intervals, stirring) or over a double boiler until completely smooth. Let cool slightly.
2. Fill a 400–450 ml glass to the brim with ice cubes.
3. Pour the melted white chocolate (or 3–4 pumps white chocolate sauce) over the ice.
4. Add the freshly pulled espresso shots (or cold-brew concentrate) directly over the white chocolate – it will swirl beautifully.
5. Pour the remaining cold milk slowly over the top.
6. Stir well until the drink is uniformly creamy and chilled.
7. Optional: crown with whipped cream and a sprinkle of white chocolate shavings or drizzle.