In the snowy environs of Cortina d`Ampezzo, this slow drink with orange and chocolate encourages one to enjoy the cosy atmosphere of a bar after a day of skiing and before evening dinner.

Ingredients

Double espresso (40 ml)

2 cl of Gran Marnier 2 cl

2 teaspoons of sugar

1 teaspoon of cocoa powder

Whisked milk

Preparation

Mix the Grand Marnier and sugar thoroughly in the cesve (Turkish coffee pot) and heat to boiling. Prepare the espresso and pour it into the margarita glass. Sprinkle with cocoa. Slowly add the milk and the milk foam. Flamé the Grand Marnier mixture and add it to the glass immediately with a teaspoon. The cocoa mixture is lightly caramelised by the hot liquid.

Material

Margarita glass, cesve, small glass

Prerequisite

Whisk the milk.