The cappuccino can be likened to one of the secrets of the Roman way of life or to a certain Italian, epicurean flair. Why not sharpen ones senses for the beautiful side of life? Why not enjoy the classic cappuccino from time to time with chocolate syrup?

Ingredients

7.5 - 8.5 g of finely ground espresso roast

25 - 30 ml of hot water (90° - 95° C)

100-150 ml of milk

Cocoa syrup

Preparation

Pour the espresso into the cup and then add the hot milk foam. Draw two circles on the foam with the syrup. Use a stirring rod (and quick controlled movements) to draw 8 lines through the syrup from the rim of the cup to the middle of the cup. Then repeat the procedure, this time working from the middle of the cup to the rim. Carefully add more milk foam to the middle of the cup to create a dome.

Material

Cappuccino cup

Stirring rod

Prerequisite