- 40g toffee mou topping
- 5 dried ginger cubes
- Ground ginger to taste
- 65g cold-frothed milk
- Brazil recommended double espresso (50ml)
Pour the mou topping onto the bottom of the glass. Add the ground ginger (optional) and ginger cubes. Make an espresso in a milk jug and pour it into the middle of the glass. Pour in the cold-frothed milk. Decorate as desired with ground ginger or ginger cubes, better at the service.