Pull two shots (about 60 ml) of fresh espresso using an espresso machine. If you don't have an espresso machine, make a strong coffee concentrate (use finely ground coffee and twice the normal coffee-to-water ratio) or dissolve instant espresso in 60 ml hot water.

Chocolate Mixture

In a small heatproof bowl, combine 2 tsp unsweetened cocoa powder and 1 tsp granulated sugar. Add 15 ml hot water and whisk vigorously until smooth and fully dissolved, forming a glossy chocolate syrup. Taste and adjust sweetness if desired.

Pour the dissolved chocolate into the brewed espresso and stir until evenly combined. Set aside.

Milk & Froth

Heat 250 ml milk gently in a small saucepan over medium-low heat until steaming and tiny bubbles form around the edge (about 60–65°C / 140–150°F). Do not boil. If using microwave, heat in 30–45 second intervals until steaming.

Froth the hot milk using a milk frother, handheld whisk, or by vigorously shaking in a heatproof jar with a lid for 20–30 seconds until a silky microfoam forms. Reserve some foam for topping. Stir in 1 tsp vanilla extract if using.

Slowly pour the steamed milk into the espresso-chocolate mixture, holding back the foam with a spoon. Finish by spooning the remaining foam on top to create a creamy layer.

Topping (optional)

Add 2 tbsp whipped cream on top if desired. Sprinkle 1 tsp grated dark chocolate or shavings over the cream, and dust lightly with 1 tsp cocoa powder.

Serve immediately in a pre-warmed mug. Stir before drinking to combine layers, or sip to enjoy the layered experience.