1. Preparation of raw materials: 11g of cocoa powder, 6ml of coffee, 1 pinch of salt, appropriate amount of whipped cream, 2ml of syrup, 113ml of milk, 1 tsp of vanilla extract, 125g of water and 165g of white sugar.

2. Pour the fine sugar into the milk pot/pan, and add the salt and sifted cocoa powder.

3. Slowly pour in clear water, while stirring with an egg beater.

4. Sit the pot on the stove, heat it over medium heat and keep stirring until it boils. During heating, sugar will melt and the mixture will become thinner. A * * * heating for about 3 minutes, after boiling, you can turn to a small fire and stir slowly.

5. After cooking, add vanilla extract, pour it into a clean container and cool it without cover. After cooling, it is sealed and stored in the refrigerator. It can be kept for 2 weeks.

6. First, the espresso machine makes 6ML espresso. Add chocolate syrup and caramel syrup to the coffee cup, pour the brewed espresso and stir it once.

7. Foam the milk with a steam pipe. Pour the foam on the espresso.

8. put the whipped cream into a piping bag and squeeze it on the coffee with a star-shaped piping mouth as a decoration. Then squeeze in chocolate syrup and sprinkle with cocoa powder as a decoration.