Brew two shots (about 60 ml) of espresso using a standard espresso machine. If you don’t have an espresso machine, use 60 ml of very strong brewed coffee or a concentrated stovetop Moka brew.

While the espresso is brewing, place the cocoa powder and sugar in a small heatproof bowl or in the bottom of your serving cup.

Add the hot water to the cocoa and sugar and whisk vigorously until you have a smooth, slightly thick chocolate paste with no lumps (about 15–20 seconds). Add a pinch of sea salt and the vanilla extract to the paste and mix.

Pour the freshly brewed espresso into the chocolate paste and stir until fully combined. Set aside and keep warm.

Milk & Texture

Pour the milk and optional heavy cream into a milk pitcher. For a 10 oz serving, use the milk and cream amounts listed.

Steam the milk to 60–65°C (140–149°F) if you have a steam wand. Create a smooth microfoam by introducing air for the first 2–3 seconds, then submerging the wand and swirling to polish the texture. Aim for velvety, glossy milk with small, even bubbles.

If you don’t have a steam wand: heat the milk gently on the stovetop until steaming (do not boil), then froth using a handheld frother for 20–30 seconds or vigorously whisk in a jar (tighten lid and shake) until frothy and slightly thickened.

Assemble & Finish

Pour the chocolate-espresso mixture into a warmed 12–14 oz latte cup.

Gently pour the steamed milk into the cup, holding back the foam with a spoon, then finish with the foam on top to create a smooth latte surface. Leave about 0.5–1 oz of foam to sit on the surface for a latte texture.

If desired, add 2 tablespoons of whipped cream on top.

Dust with a teaspoon of cocoa powder or sprinkle chocolate shavings and finish with a very light pinch of sea salt to heighten the chocolate flavor.

Serve immediately with a small spoon for stirring.