Brew a fresh shot of espresso (about 1 oz). If very hot, let cool for 1–2 minutes so it won’t overly dilute the cocktail or partially cook egg white if using.

Dry shake (if using egg white)

Add 0.5 egg white to a cocktail shaker (no ice) along with Absolut Vanilia, Mr Black coffee liqueur, espresso, crème de cacao (if using), simple or vanilla syrup (if using), and 2 dashes cacao bitters. Dry shake vigorously for 10–15 seconds to build foam and emulsify the egg white.

Wet shake

Add about 1 cup of ice to the shaker. Seal and shake very hard for 12–18 seconds until the outside of the shaker is very cold and the liquid is well-aerated. If not using egg white, skip the dry shake and perform the wet shake with ice for 12–18 seconds.

Double strain and serve

Double strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and any solids. Aim to produce a thick, silky crema on top.

Garnish

Sprinkle the grated dark chocolate or a light dusting of cocoa powder over the foam, then float 3 espresso beans on top aligned in a triangle. Serve immediately.