2 cl coconut liqueur (e.g. Batida de Coco)
100ml milk
1 espresso
chocolate sauce
Grated coconut and cocoa powder
Mix the coconut liqueur and the milk and put everything in the Melitta Cremio frother to prepare a hot milk froth. Cover the bottom of a latte macchiato glass with chocolate sauce, then pour in the milk froth. Add freshly brewed espresso and garnish the milk froth with grated and powdered coconut. To obtain a non-alcoholic drink, replace the coconut liqueur with 8 ml of coconut syrup.
