Chocolatte

1/2 oz (1,50 cl) 1883 De Philibert Routin Coconut Syrup
1/4 oz (0,75 cl) 1883 De Philibert Routin Chocolate Syrup
2 oz (5,95 cl) Espresso
4 oz (11,85 cl) Cold Milk
Whipped Cream
Cocao Powder for Dusting

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Steam milk-syrups mixture.
Pour the espresso into a 12oz (35,50 cl) glass.
Fill with the steamed milk.
Top with the whipped cream.
Dust with the cocao powder.