S'more Gibraltar

Instructions

• 1

  To make the espresso chocolate sauce, place the sugar in a medium pan over medium heat. Without stirring, allow the sugar to melt, brushing down the side of the pan with a wet pastry brush. Continue until the sugar reaches an amber colour. Carefully add the water, coffee beans, cocoa powder, salt and chocolate and bring to a boil. Remove from the heat. Pass through a sieve, then transfer to an airtight jar or container.

• 2

  Thread the marshmallows onto a metal skewer and toast on all sides using a blow torch. Set aside.

• 3

  Dip the rim of a serving glass in the espresso chocolate sauce. Steam the milk to the desired temperature.

• 4

  Add 1 tablespoon of the espresso chocolate sauce to the prepared glass and add the espresso shot. Mix well to combine.

  Tip: Store the espresso chocolate sauce in an airtight container in the fridge for up to 2 months. It's also great over ice cream.
• 5

  To serve, top with the hot milk, a digestive biscuit and the toasted marshmallows.