Fill your porter basket with fresh ground espresso, tamp once again to 50 pounds of pressure. Insert into the Espresso machine and add a dash of chocolate sauce and the Frosted Mint Syrup. We are going to steam the milk to 140 degrees, at the same time pour the sauce into the Espresso. Once the milk gets to 140 degrees, take it out, let the milk rest a bit. Stir the ingredients, this is the frosted mint, the chocolate and the Espresso. Pour the milk and add a nice sprig of fresh Mint.