Make the espresso (30 ml).
In a small saucepan or using a milk steamer, steam the milk until hot and slightly frothy.
In your coffee cup, add the spearmint topping and the chocolate syrup or cocoa. Stir in the hot espresso.
Pour the steamed milk over the mix.
Top with whipped cream (if using) and dust with cocoa powder or grated chocolate. Serve hot.
1 servings
