Preparation

• Freeze the Oatly oatmilk and the cold-brew coffee in separate ice cube trays until frozen, about 8 hours or up to overnight.
• Combine the frozen Oatly oatmilk, frozen coffee, whiskey, simple syrup, and the vanilla in a blender
  and pulse until the frozen Oatly oatmilk and coffee begin to break down into smaller pieces. Then puree until smooth and frosty.
• Transfer to a large mug, preferably glass, garnish with the grated chocolate to taste, balance the biscotti on the rim, put the chocolate breadstick into the smoothie. Serve immediately, or let the drink sit for 5 to 6 minutes in order to separate into two distinct layers.