Supplies
- 90 millilitres espresso, hot
- 1 tablespoon sugar
- 90 grams Kellogg's All-Bran Golden Crunch, divided
- 250 grams greek yoghurt
- 1 teaspoon vanilla bean paste
- 1 teaspoon agave
- 50 grams dark chocolate
- Special equipment
- 2 x glasses for serving
Steps
- Place the espresso in a shallow bowl and add in the sugar, stir until the sugar has dissolved and then add in 60 grams of the Kellogg’s All-Bran Golden Crunch. Stir and then leave to soak and cool.
- Meanwhile in a small bowl, mix the yoghurt with vanilla bean paste and agave and stir to combine.
- To assemble: Once your espresso mixture is soaked and cooled, spoon in a quarter into both of your serving glasses, top both with a heaped tablespoon of yoghurt mix and then finely grate over some dark chocolate. Sprinkle over the remaining 30 grams unsoaked Kellogg’s All-Bran Golden Crunch, followed by another yoghurt layer and more chocolate.
- Finish with one more layer of the soaked Kellogg’s All-Bran Golden Crunch and more yoghurt. Finally, garnish with some grated chocolate.
- Serve straight away or keep covered in the fridge for up to 1 day.