Brew 1.5 cups of strong coffee using your preferred method (or pull 2 shots of espresso). If you're using espresso concentrate and want a larger drink, add up to 0.5 cup hot water to reach the 1.5–2 cup volume.

While coffee is hot, stir in the brown sugar and unsweetened cocoa powder until fully dissolved. This creates a sweet, chocolatey base for the Jackpot Java.

Milk & Cream

In a small saucepan or using a milk steamer, heat the whole milk and heavy cream over medium-low heat until steaming but not boiling (about 140–150°F / 60–65°C). Whisk or steam to create a light froth.

Stir the vanilla extract into the warmed milk mixture.

Assemble Jackpot Java

Pour the sweetened coffee into a large heatproof mug or glass, leaving about 1/4 cup of headspace for milk and toppings.

If using hazelnut liqueur, add it to the coffee now and stir to combine.

Gently pour the warmed milk and cream over the back of a spoon into the coffee to create a layered effect and retain some froth on top.

Finish & Serve

Top the drink with about 2 tablespoons of whipped cream. Sprinkle chocolate shavings or dust with cocoa powder over the whipped cream.

Optional: finish with a tiny pinch of flaky sea salt to enhance flavors. Serve immediately while hot.