Enjoy this special coffee during the colder days. It is prepared with cocoa and gingerbread spices and is therefore the perfect warm drink for autumn!
150 ml of (vegetable) milk
2 tablespoons of raw cocoa powder
One pinch of gingerbread spice
1 tablespoon of honey/agave syrup
Heat the milk in a pan. It is important that the milk is hot, but it does not have to boil. Add the cocoa powder and the gingerbread spices. Pour the espresso into a tall glass and add the hot milk. Add a sweetener, such as honey or agave syrup, to make it a bit sweeter. You decide how sweet you want your mocha. Pipe the coconut cream on top of the coffee until the glass is nicely full. Sprinkle some biscuit spices on top of the coffee for decoration. Enjoy!