- 20g black dark chocolate topping
- 10g mint topping
- Brazil recommended double espresso (50ml)
- Anise-flavoured sugar to taste
- 55g cold-frothed milk
- Dark chocolate to taste
- 1 sprig of mint leaves
Pour the black dark chocolate topping onto the bottom of the glass and the mint topping onto the edges. Extract a double espresso and pour it into the glass. Add the aniseed sugar. Garnish with grated dark chocolate. Add the mint leaves and, as desired, the star anise.