Pour vanilla topping into the bottom of the glass. Make a cup of espresso and pour it inside. Add cold foamed milk. Decorate with dark chocolate frosting. Finally, decorate with finely grated orange peel, add a slice of peel, and gently squeeze to release the fragrant essential oils.

Pour the mint topping over the bottom and sides of the glass and do the same with the brown sugar so it sticks. Brew a double espresso and pour into a glass. Crush the lemon peel, then pour in cold milk. Add a little grated lime and finally decorate with mint leaves.

Arrange fruit jelly on the rim of the glass (or you can spread a layer of honey on the glass) along with ground coconut. Add the oriental top on the bottom, as well as a little on the edges. Add the mango cubes. Brew a double espresso and pour into a glass. Then add cold whipped milk and vanilla topping. Decorate with almond flakes. Use vanilla pods as sticks to stick dried fruit into and use as decorations. Finish with grated lemon zest.

Pour the blueberry sauce into the bottom of the glass and then add the blueberries. Pour in half of the cold foamed milk. Add a blueberry topping by gently rubbing it onto the edges of the glass for a layer of contrast. Add more blueberries. Then pour in the remaining half of the cold milk. Decorate with toppings of your choice or other blueberries. This recipe can also be made with other fruits including cherries, raspberries and strawberries.

Pour the top portion of honey into the bottom of the jar. Make a double shot of espresso (preferably directly into the pot to dissolve the honey). Sprinkle with some chili. Then pour in cold whipped milk, grate dark chocolate and cover with a thin layer of honey. Finally, decorate with chocolate sticks and chili peppers.

Crush the cookie crumbs at the bottom. Add a little oriental topping to top the cookies (or alternatively, prepare the mixture separately and add to a glass). Make cinnamon-flavored espresso (by adding cinnamon directly to the filter holder along with ground coffee) and pour into a glass. Pour in the cold foamed milk. Finally, decorate with oriental toppings, coffee beans or a cinnamon stick.

Pour the fruit jelly into the bottom of the glass along with the gold powder. Add the toffee mou topping, salt and half of the previously crumbled peanuts. Brew a cup of espresso and pour into a glass. Add cold foamed milk. Sprinkle with cocoa and a little golden powder as desired. Garnish with remaining crushed peanuts, salt, cinnamon stick and star anise.

Pour the blueberry filling over the bottom of the glass, spreading it evenly to the edges of the bottom of the glass (about halfway). Make a double espresso and add cold foamed milk. Decorate with a sprinkle of cinnamon and blueberries to taste.

Pour dark chocolate frosting over the bottom of the glass and top the edges with mint. Take a double shot of espresso and pour into a glass. Add anise. Decorate with grated dark chocolate. Add mint leaves and star anise as desired.

Pour the brown top into the bottom of the cup. Add diced bananas. Brew espresso (optional, directly in the cup). Pour in the cold foamed milk. Then add crushed peanuts and decorate to taste with the top layer and a slice of banana.

Pour the chocolate coating over the bottom of the glass and add three black cherries. Brew a cup of espresso and pour into a glass. Add cold foamed milk. Decorate as desired with cocoa powder and black cherry topping. Cut the remaining cherries in half and use one half to decorate with the meringue drops.

Pour the top of the peaches and saffron into the bottom of the glass. Add peach cubes. Brew espresso (preferably directly in a cup). Then pour in the cold foamed milk. Gently cover the entire surface with white chocolate frosting to form a compact layer. Crush the amaretto and serve as a garnish, adding saffron threads, peach slices and whole amaretto as desired.

Pour the topping into the bottom of the glass, add a little salt and half of the previously crushed peanuts. Brew a shot of espresso (preferably straight into a glass) and pour in cold foamed milk. Garnish with remaining peanuts, salt and a slice of dried orange.

Pour the topping into the bottom of the glass. Add ground ginger (optional) and ginger cubes. Brew espresso in a milk jug and pour into the center of the glass. Pour in the cold foamed milk. Garnish as desired with ground ginger or ginger cubes, it is better to serve.