Source: Cafe Cartago – Commerce City, Colorado
You can use canned cream of coconut or coconut syrup to make this drink.
1 ounce chocolate syrup
1/2 ounce coconut syrup
1 shot Cafe Cartago espresso
Steamed milk
Toasted coconut for garnish, optional
In an 8-ounce cup, combine syrups and espresso. Fill cup with steamed milk and top with foam. Garnish with toasted coconut, if desired.
Variations:
Use chocolate topping instead of syrup. Use chocolate fudge syrup instead of syrup. Add 1/2 ounce Kahlua.