平底锅加入少量油，油热后放入碎洋葱块、蒜末、孜然粉、辣椒面、可可粉、盐和黑胡椒粉翻炒至有香味出来，加水烧至洋葱变软，大概需要5分钟左右的时间。
Add onion, garlic, cumin, chili powder, cocoa, salt and pepper to pan. Stir to combine.
以单份的意大利特浓咖啡作底，加入8毫升绿薄荷汁、11克可可粉、60毫升热牛奶和一团生奶油，用新鲜的薄荷叶在上面作装饰。
Start with a single espresso and add8ml of green peppermint syrup 11g of cocoa powder 60ml of hot milk and a dollop of whipped cream with a few fresh mint leaves.
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