Ingredients:

  • 2 tbsp (30 ml) strong brewed espresso or concentrated coffee
  • 2 tbsp (30 g) chocolate syrup
  • 1 pinch (0.5 g) salt
  • 1 cup (240 ml) whole milk
  • 1 tsp (5 ml) vanilla extract (optional)

Instructions:

  1. Pull an espresso shot or brew 2 tbsp (30 ml) of concentrated coffee. While it is piping hot, pour it into your mug.
  2. Immediately stir in 2 tbsp (30 g) chocolate syrup and 1 pinch (0.5 g) salt. Whisk vigorously until glossy and completely combined, with no chocolate settling at the bottom.
  3. Pour 1 cup (240 ml) whole milk into a saucepan over medium heat, or into a microwave-safe container. Stir in 1 tsp (5 ml) vanilla extract if using. Heat until the milk reaches approximately 150°F (65°C): steaming but not boiling.
  4. Use a frother or whisk to incorporate air into the hot milk until it doubles in volume and forms a dense, velvety foam.
  5. Slowly pour the steamed milk into the center of the mug with the espresso base. Use a spoon to hold back the foam until the cup is nearly full, then spoon the remaining foam on top.