- 30 cc espresso coffee
- 30 cc cocoa cream
- 30 cc coffee liqueur
- 20 cc fresh liquid cream
- Cocoa powder (optional garnish)
Slightly whip the cream. Warm the coca cream and the coffee liqueur in a container. (if an espresso machine is available, this operation can be done using the steam nozzie directly in a glass). Pour the contents into a glass, add the espresso and then the whipped cream (if necessary, use a teaspoon to pour slowly the cream). It can be garnished with a sprinkle of cocoa powder.