INGREDIENTS

• Double espresso
• DaVinci Amaretto syrup
• Hot water
• Chocolate Abyss 30% Fairtrade Cocoa
• Flat milk
• Whipped cream
• Triple Chocolate Crispies

PREPARATION

• Brew a double espresso in a 12oz cup
• Add 2 pumps of DaVinci Amaretto syrup and 1 x 25g scoop of Chocolate Abyss 30% Cocoa
• Add a splash of hot milk to the cup and mix into a creamy paste
• Top up with flat latte milk
• Decorate with a dollop of cream and garnish with Triple Chocolate Crispies