Brew an espresso in a cappuccino cup.
Add ¼ cup (60ml) of the Mint Milk Cream.
Lightly dust with bitter cocoa powder.
Preparation of Mint Milk Cream (serves 2):
Pour the cold whole milk into a large bowl.
Add the double cream, milk and mint syrup.
Whip with an electric whisk until it’s a soft fluffy mixture.
We recommend preparing this recipe with espresso coffee.