Ingredients:

  • 1 cup (240 ml) strong brewed coffee or espresso
  • 2 tbsp (30 ml) chocolate syrup or melted dark chocolate
  • ½ tsp (2.5 ml) vanilla extract
  • 1 cup (240 ml) whole milk (or barista-grade oat milk)
  • 1 tbsp (8 g) cocoa powder
  • 1 tbsp (12 g) granulated sugar

Instructions:

  1. Combine the strong brewed coffee, chocolate syrup, and vanilla extract in a small saucepan. Heat over medium-low heat, stirring constantly, until steaming but not boiling. Pour the mixture evenly into two 12-oz mugs, filling each halfway.
  2. In a small saucepan or microwave-safe bowl, whisk the cocoa powder and sugar into the milk until smooth before heating.
  3. Heat the milk mixture until it reaches 150°F/65°C. Do not let it boil.
  4. Hold a handheld frother at a slight angle with the wand just below the surface and froth until the liquid doubles in volume and becomes a thick, velvety foam. Alternatively, pump a French press plunger rapidly for 30 seconds until dense and whipped.
  5. Slowly spoon the frothed milk over the coffee base. Use the back of the spoon to guide the foam so it sits on top in a distinct light-brown and dark-coffee layer. Dust the top with a pinch of cocoa powder and serve immediately.