Ingredients: Mocha coffee stock solution/common coffee stock solution 30 ml, chocolate sauce 10g, bluebird milk 200 ml, whipped cream 100ml, and fine sugar 30g.

Accessories: 1 coffee cup, 1 milk foaming machine.

Exercise:

1, take 5ml of chocolate sauce and put it in a coffee cup.

2. Take 200ml bluebird milk and foam it with a milk foaming machine, and gently pour it into the upper chocolate.

3. Grind 30ml espresso with a coffee machine (instant coffee can be used instead of inconvenient), take it out and pour it into the upper chocolate.

4. Take out the whipped cream and add the fine sugar several times. Squeeze the cream into the coffee and smooth it.

5. Take the remaining 5ml of chocolate sauce to pull flowers, and finish.

6. If there is no foaming agent, you can directly mix the coffee stock solution, 5ml chocolate sauce and 200ml milk. Finally, squeeze in whipped cream and decorate the top.