Pull two shots (about 2 ounces) of freshly brewed espresso. If you don't have an espresso machine, brew 1/2 cup very strong coffee (use double the coffee grounds) and hot water to reach temperature.

Keep the espresso/coffee hot while you prepare the chocolate and milk so it blends smoothly.

Chocolate & Sweetener

Make chocolate paste

In a small heatproof bowl, combine the unsweetened cocoa powder and granulated sugar. Add the hot water and whisk until a smooth, lump-free paste forms. Stir in the chopped semisweet chocolate (or 1/2 oz chocolate syrup) until melted and fully incorporated. Taste and adjust sweetness as desired.

If using chocolate syrup instead of chopped chocolate, mix syrup directly with the cocoa paste until smooth.

Milk & Foam

Steam or heat milk

Combine the whole milk and heavy cream (if using) in a small pitcher. Steam with a milk wand to about 140-150°F (60-65°C) until velvety and slightly foamy. If you don't have a steamer, heat milk on the stovetop or microwave until hot but not boiling (about 140-150°F), then froth with a hand frother, French press, or by shaking vigorously in a sealed jar.

Hold back about 2 tablespoons of foam to top the drink if you want a layered look.

Assembly & Serve

Combine

Pour the chocolate paste into a 10–12 oz cup. Add the hot espresso (or strong coffee) and stir thoroughly to dissolve and combine. Pour the steamed milk into the cup, holding back foam with a spoon and then spooning reserved foam on top.

Garnish with a dollop of whipped cream if desired, then sprinkle chocolate shavings or a dusting of cocoa powder on top.

Serve immediately with a teaspoon. Enjoy while hot.