1. Add the raspberries, lemon juice, and maple syrup to a blender. Blend until smooth.
   
2. Pour the raspberry mixture into a glass.
   
3. Fill the glass with ice.
   
4. Add your milk and Hotel Chocolat Classic Cold Drinking Chocolate to the Velvetiser and select the cold setting.
   
5. Once blended, slowly pour the iced drinking chocolate over the raspberry mixture.
   
6. Give it a gentle stir, or leave the layers intact for that beautiful raspberry-to-chocolate finish.
   

Serve chilled and savor every layer.