- 40g chocolate topping
- 4 black cherries in syrup
- 1 Ethiopia recommended espresso (25ml)
- 55g cold-frothed milk
- Black cherry topping to taste
- Bitter cocoa to taste
- 2/3 meringue drops
Pour the chocolate topping onto the bottom of the glass and add three black cherries. Make an espresso and pour it into the glass. Add the cold-frothed milk. Decorate as desired with cocoa powder and the black cherry topping. Cut the remaining cherry in half and use half to garnish, along with the meringue drops.