120g milk (can also be lactose-free)
50g espresso

300g cream (also goes lactose-free)
150g white chocolate (for lactose-free products, 130g chocolate)
50g Irish cream syrup - e.g. Monin™.

Melt the chocolate on the lowest setting in the microwave, alternatively in a water bath, the chocolate needs no more than 40 degrees to melt. Heat the cream and stir in the chocolate and Irish cream syrup.

Pour the mixture through funnel and strainer (unless you know what you are doing) into ISI bottle (500ml) and screw on a cartridge. Shake 9x and chill the bottle for an hour.

To serve, boil the espresso, heat the milk and distribute both into pre-warmed mugs/cups. Glass makes more of a statement, of course. Just looks nicer. Top with the foam and enjoy.

Tip Please try with an espuma and always give first a small blob in a glass. Shake rather 2-3x less before you over-shake. Shake in steps of one is always possible, but you can not take back.