50 ml of coffee flavored cachaça
1 teaspoon vanilla sugar *
* To make the vanilla sugar: cut two vanilla beans and place them in a container with 500g of sugar. Let overnight so the sugar absorbs the essence of vanilla
Macere the lychee with the vanilla sugar. Add the cachaça, the ice and beat in a cocktail shaker. Pour into the glass and serve with some coffee beans to decorate.