- 1/2 cup chocolate syrup
- 4 tablespoons sugar
- 4 (1--inch) pieces orange peel
- 24 ounces espresso coffee, hot
- Cappuccino Cream
- Cocoa powder, garnish
- Grated bittersweet chocolate, garnish
- Divide the chocolate syrup, sugar, and orange peel into 4 coffee mugs. Pour about 6 ounces of the espresso into each mug and stir. Top with cappuccino cream, and garnish, to taste, with the cocoa and grated chocolate.
- Serve immediately.