Expresso espresso recipe:

Ingredients: 30 ml of mocha coffee liquid/ordinary coffee liquid, 10 grams of chocolate sauce, 200 ml of orchid milk, 100 ml of light cream, 30 grams of fine sugar.

Accessories: 1 coffee cup, 1 milk frother.

Method:

1. Take 5ml of chocolate sauce and place it on the bottom of a coffee cup.

2. Take 200ml of Lanque milk and use a milk frother to froth it, then gently pour it into the top layer of chocolate.

3. Use a coffee machine to grind 30ml of espresso solution (if inconvenient, you can use instant coffee instead), take it out and pour it into the upper layer of chocolate.

4. Take out the light cream and add fine sugar in batches to beat. Pour cream over the coffee and spread evenly.

5. Take the remaining 5ml chocolate sauce latte art and finish.

6. If you don’t have a frother, you can directly mix the original coffee solution, 5ml chocolate sauce and 200ml milk. Finally, add whipped cream and decorate as a topping.