Materials

Main ingredient: 30ml of original mocha coffee/regular coffee, 10g of chocolate sauce, 200ml of Ranch milk, 100ml of light cream, 30g of sugar

Accessories: 1 coffee cup, 1 piece of milk froth maker

1, take 5ml of chocolate sauce and put it on the low side of the coffee cup.

2, take 200ml of orchid bird milk with milk froth machine whipped into milk foam, gently poured into the chocolate on the top.

3. Grind 30ml of espresso liquid in a coffee machine (you can replace it with instant coffee if it is not convenient), take it out and pour it into the top layer of chocolate.

4, take out the light cream and add granulated sugar whipping in stages. Squeeze the cream on top of the coffee and spread it out.

5, take the remaining 5ml chocolate sauce pull flowers, finished.

6. If you don't have a frother, you can just stir and mix the original coffee, 5ml of chocolate sauce and 200ml of milk. Finally squeeze the whipped cream, laminating for the top can be.