Brew 1.5 cups of strong coffee using your preferred method. If making a 'brass knuckle' (extra-strength) version, brew a stronger concentrate or add a 1-shot espresso. If making decaf, brew decaf coffee the same way. Transfer brewed coffee to a heatproof container and keep hot.

Make Chocolate Blend

In a small saucepan over low heat, whisk together 2 tablespoons unsweetened cocoa powder and 2 teaspoons granulated sugar with 1–2 tablespoons of the hot brewed coffee to form a smooth paste (this removes lumps). Once smooth, add the finely chopped dark chocolate (1 tablespoon) if using and stir until melted and glossy. Add a pinch of salt and 1/4 tsp vanilla extract. Remove from heat.

Heat and Froth Milk

In a separate small saucepan, gently heat 3 fl oz whole milk (do not boil) until steaming (about 150°F / 65°C). Optionally froth or whisk vigorously to create microfoam. If you prefer a creamier drink, stir in 2 tablespoons heavy cream into the milk before heating.

Combine & Serve

Pour the chocolate paste into a mug. Add the hot brewed coffee (and espresso shot if using) and stir to combine until fully incorporated. Slowly pour the steamed milk into the mug while holding back foam with a spoon, then spoon foam on top.

Top with a small dollop of whipped heavy cream (or whisked cream) if desired and dust with 1/4 tsp cocoa powder or grated chocolate for garnish.

Taste and adjust sweetness if needed. Serve immediately.