- 25 ml ristretto
- 20 ml Appenzell 9050 cream liqueur
- Whipping cream
- Chocolate sauce or cocoa powder
- Pour the cream liqueur into a glass.
- Prepare the ristretto in a separate cup or glass.
- Pour the ristretto into the glass slowly to prevent the two ingredients from mixing.
- Whip the cream until it forms stiff peaks and add a little cinnamon.
- Top the drink with the cream mixture.
- Decorate with chocolate sauce or cocoa powder