Powder the walnuts in the blender and add milk, chocolate chips, vanilla ice cream, vanilla essence, instant coffee powder and honey to it. Blend well until creamy and smooth.
Serve chilled, topped with a dollop of fresh cream and chocolate sprinkles.
Recipe courtesy: 4th sense cooking
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.