This espresso-based after-dinner drink contains Jamaican Tía Maria coffee liqueur, which is made using tropical herbs, vanilla and a coffee-bean extract. The recipe from the 17th century is still family-owned.

Ingredients

Double espresso (40 ml)

2 cl of Tía Maria coffee liqueur

Whipped cream

2 teaspoons of brown sugar (or cocoa powder)

Preparation

Spoon the sugar into the glass and add the liqueur until the sugar is just covered. Sprinkle with cocoa powder. Add the double espresso. Top off with whipped cream and garnish with coffee beans and cocoa powder.

Material

Glass (Y-tumbler)