2 cups heavy cream
1/2 cup milk
2 3/4 tbsp. coffee
1/2 cup milk chocolate
Put the cooled heavy cream into a 1 pint whipper. Screw on 1 cream charger and shake vigorously until the desired consistency is achieved.
Heat the milk on the stove or in a milk foamer. Pour into a heat-resistant glass or cup. Pour in the coffee and serve with the heavy cream from the whipper and chocolate sprinkles.