Cocolatte - cooking recipe

Ingredients

4 ounces white chocolate, broken into small pieces
2/3 cup unsweetened coconut milk
3/4 teaspoon grated orange zest
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup double-strength espresso, very hot (or your favourite strong coffee)
brown sugar
3 tablespoons Grand Marnier (1 1/2 tblsps of liqueur per mug, or to taste) or 3 tablespoons Cointreau liqueur (1 1/2 tblsps of liqueur per mug, or to taste)

Preparation

In a small saucepan over medium heat, whisk together white chocolate, coconut milk, orange zest, cinnamon and vanilla extract.
Keep whisking until white chocolate has melted completely, and mixture is steaming-hot (not boiling) and frothy.
Distribute double-strength espresso between two mugs and sweeten with brown sugar (remember - the white chocolate provides sweetness, too).
Top each mug with 1 1/2 tablespoonfuls of Grand Marnier or Cointreau and then fill mug up with white chocolate/coconut mixture.
Spoon some of the froth over top.
Dust the top of each mug with more cinnamon.
A cinnamon stick added to the mug as a 'swizzle stick' is a nice touch.