Brew two shots of espresso or prepare 2 strong shots-equivalent of coffee (about 60 ml total). Pour into a pre-warmed 12–14 oz (350–420 ml) mug or glass.

Steam Milk

Steam 8 fl oz whole milk to about 150–155°F (65–68°C) using a steam wand until velvety microfoam forms. If you don't have a steam wand, heat milk gently on the stove to the same temperature and whisk vigorously to create foam.

Sweeten

Stir 1 tbsp vanilla syrup and 1 tbsp brown sugar syrup into the hot espresso until fully dissolved. Add 1 tsp cocoa powder and a pinch of sea salt; mix well to integrate flavors.

Combine

Pour the steamed milk over the sweetened espresso, holding back foam with a spoon. Then spoon the remaining microfoam on top to fill the cup.

Creamy Top

Whip

In a small chilled bowl, combine 2 fl oz heavy cream, 1 tsp powdered sugar, and 1 tsp vanilla extract. Whip to soft peaks (just thick enough to float on the drink but still pourable).

Top

Gently spoon or pipe the whipped cream over the microfoam, creating a thick creamy "sleeve" across the top of the drink.

Garnish

Sprinkle 1/4 tsp cinnamon across the whipped cream and finish with 1 tsp dark chocolate shavings. Serve immediately with a long spoon or straw.