Gingerbread Cream on Coffee


1.5 cups heavy cream
.5 cups milk
.5 cups chocolate sauce
12 g gingerbread spice mix


Stir together all ingredients and pass through the iSi funnel & sieve. Put into a 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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