1
Crush 4 Portioli biscuits in a cappuccino cup.
2
Transfer the crushed biscuits to a tall tumbler.
3
Add Portioli hot chocolate, previously prepared, to the crushed biscuits.
4
Pour the whipped milk, prepared by adding 10 ml of Portioli caramel syrup, over the hot chocolate, creating two visibly separated layers.
