Pull two shots of espresso (about 60 ml total). Use freshly ground beans, tamp consistently, and extract into a pre-warmed demitasse or small pitcher.

Brew coffee

Prepare 1/2 cup of strong brewed coffee (or use hot concentrated coffee). If making iced version, use cold brew concentrate and chill.

Milk & Texture

Heat and froth milk

Heat 1/2 cup whole milk to 140–150°F (60–65°C). Use a steam wand to microfoam until silky, or heat on stovetop then froth with a handheld frother for 20–30 seconds. If you want extra foam, heat the additional 1/4 cup milk and froth separately to create a foam cap.

Optional iced preparation

If serving iced, skip heating. Fill a glass with 3 coffee ice cubes, pour cold brewed espresso/coffee over them, then add cold milk and shaken syrup.

Sweeteners & Flavor

Sweeten

Combine 1 tablespoon simple syrup (or flavored syrup), 1/2 teaspoon brown sugar, and 1/4 teaspoon vanilla extract in the hot espresso so they dissolve fully. Stir gently.

Taste and adjust

Taste the espresso-coffee mixture and add up to another 1/2 tablespoon simple syrup if you prefer sweeter, or omit brown sugar for a cleaner profile.

Assembly & Garnish

Combine the espresso and brewed coffee in a larger cup or mug (or mixing pitcher). Pour the heated microfoamed milk over the espresso/coffee mixture, holding back foam with a spoon and then spooning a 1–2 tablespoon foam cap on top.

Lightly dust the foam with 1/4 teaspoon ground cinnamon or cocoa powder. Garnish with a single coffee bean or a small lemon twist on the rim if desired.

Serve immediately. For iced version, assemble over coffee ice cubes, add cold milk and syrup, stir once, and top with shaken cold foam or a light dusting of cinnamon.