| 4 | oz. | cold milk |
| 1 | oz. | chocolate syrup |
| 1 | oz. | coconut syrup |
| 1 | oz. | almond syrup |
| 4 | oz. | fresh hot espresso |
| whipped cream | ||
| chocolate almond topping powder |
Steam the milk with the coconut and almond syrups and allow to sit.
Prepare two cups of espresso and pour each in a 6 oz. cup.
Gentle add the hot, steamed milk until the cup is about 2/3 full.
Mix the foam with the whipped cream lightly and spoon on the top of the hot cappuccino to form a peak.
Drizzle the chocolate syrup down the peak in a spiral using ½ ounce on each cup. Sprinkle with the chocolate almond topping powder.