Heat the milk in a saucepan and froth it up with a milk foamer. Distribute the milk evenly in tall, preferably preheated glasses (approx. 300 ml content). Pour 1 cup of espresso slowly through the milk foam into each glass.
To achieve a clear separation of milk and coffee, the coffee must be hotter than the milk. Dust with cocoa. For special patterns in the milk foam there are templates available in the trade. Amarettini taste good with them.