Ingredients
30ml Rose Rabbit Orange Liqueur
A shot of espresso
100ml hot water
60ml cream
Method
Stir the liqueur, coffee and water in a wine glass.
Gently shake the cream in a cocktail shaker to thicken slightly, then slowly pour over a spoon to reduce speed of cream as it enters the glass. The cream should sit on top of the hot drink in a distinct layer.
Garnish with three coffee beans and a sprinkle of chocolate powder.
