Ginger Coffee & Chocolate
A delicious ginger coffee with ginger syrup and chocolate
A beautiful miscela (blend) of 60% arabica beans and 40% robusta coffee beans, with a classic aroma and a persistent texture, cocoa notes, and a soft finish.
Ingredients
1itemscup of espresso Miscela 201
Whipped cream
Orange peel
0.5tspCinnamon powder
10mlMonin vanilla syrup
10mlMonin ginger syrup
1tbspValrhona cocoa powder
200mlWhole milk
Preparation
- Pour the ginger syrup into the glass.
- Pour the milk, cocoa powder, and vanilla syrup into a milk frother.
- Slowly pour this into the glass with the ginger syrup.
- Let it rest for a moment and in the meantime make the espresso.
- Carefully pour the espresso into the center of the chocolate drink.
- Top with whipped cream.
- Garnish with cinnamon and the orange peel and serve with a long spoon.
