Remove from heat, stir in lemon juice, and let cool slightly. Strain through a fine sieve into a jar, pressing solids to extract syrup. Discard solids. Cool to room temperature before using. (Makes ~6 oz.)

Cocktail Assembly

Brew a strong 2 oz shot of coffee (espresso or strong drip). Let it remain hot while you prepare the rest.

In a heatproof measuring cup or small pitcher, combine 2 oz whole milk with the 2 oz hot coffee to create a café au lait base. Stir gently to mix.

Measure 2 oz NOËL vodka, 0.5 oz Tia Maria, 0.75 oz huckleberry syrup, 0.25 oz fresh lemon juice, and 0.25 oz simple syrup (if using) into a cocktail shaker.

Add the café au lait mixture into the shaker and fill the shaker with ice (about 1 cup cubed).

Shake vigorously for 12–15 seconds until well chilled and slightly frothy. The milk + coffee will create some emulsification.

Strain the cocktail into a chilled rocks glass filled with fresh ice.

Froth & Garnish

Make cold cream froth

Pour 1 oz cold heavy cream and 0.25 tsp powdered sugar into a small jar or milk frother. Shake vigorously in the jar for 20–30 seconds or froth with a handheld frother until light and thick but pourable.

Spoon or gently pour the cream froth over the top of the strained cocktail to create a foamy cap.

Garnish with 3–4 fresh huckleberries or blueberries and a light grating of nutmeg or cocoa if desired.

Serve immediately with a short spoon or straw.