Brew 1 cup of strong dark-roast coffee. Pull a single 30 ml shot of espresso (or brew a concentrated 30 ml coffee). If your brewed coffee is extremely strong, you can omit the espresso and use just coffee; if it's weak, add up to 1/4 cup hot water to adjust strength.

Combine the brewed coffee and the espresso in a heatproof mug or small pot and keep hot while preparing the milk and sweetener.

Sweeten & Flavor

In the hot coffee mixture, stir in 1 tablespoon brown sugar and 1 teaspoon maple syrup (if using) until fully dissolved. Add 2 dashes bitters (optional) and 1/8 teaspoon ground cinnamon. Taste and adjust sweetness or spice to preference.

Milk & Foam

Combine 1/2 cup whole milk, 2 tablespoons heavy cream and 1/4 teaspoon vanilla extract in a small saucepan. Warm gently over medium-low heat until just steaming (do not boil) or heat in the microwave for about 30–45 seconds until hot.

Froth the warmed milk mixture using a handheld milk frother, French press (pump vigorously 20–30 seconds), or whisk until it becomes frothy and slightly thickened. You want a smooth microfoam rather than stiff peaks.

Hold back the foam with a spoon and pour the warm milk into the sweetened coffee, then spoon the remaining foam on top.

Finish & Serve

Garnish the foam with a light dusting of grated dark chocolate or cocoa powder and place a cinnamon stick on the rim (or sprinkle additional ground cinnamon to taste).

Serve immediately while hot. Stir before drinking if the sweetness has settled.