Summary

Ingredients

• 1 teaspoon butter
• 40 grams sugar
• 1 teaspoon vanilla sugar
• 40 g almond (s), chopped
• 100 g chocolate (dark)
• 200 ml coffee (espresso), freshly made
• 600 ml milk, hot

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Instructions

1. For the brittle, melt the butter, sugar and vanilla sugar in a pan, add the almonds, let them brown, place on a baking sheet lined with baking paper and crumble while still warm.
2. Chop the chocolate, dissolve in the hot espresso. Pour hot milk into 4 latte macchiato glasses, whip up the remaining milk with the milk frother and pour two to three spoons over the hot milk in the glasses.
3. Carefully pour the chocolate espresso on the edge, hold the glass a little at an angle and turn it. Please do not stir under any circumstances! Otherwise there will be no layer between milk and milk foam. Pour some more milk foam over the foam, which is probably brown around the edges, sprinkle with brittle and serve.