- 50 ml espresso
- 50 ml 35% fat whipping cream
- 1 tsp bitter cocoa powder
- Use a whisk or siphon to whip the cream into stiff peaks.
- Pour the espresso into a preheated cup.
- Top with the whipped cream.
- Sprinkle with bitter cocoa powder.
You can also flavour the cream or drizzle syrup over it.