Start your espresso machine and pull 2 shots of espresso into a small cup or shot glass. If you're using a Moka pot, brew strong coffee and measure out about 2 ounces.

While your espresso brews, fill a tall glass (at least 16 ounces) with ice cubes. Pack the ice firmly so the drink stays cold longer without diluting too quickly.

Pour 2 to 3 tablespoons of white chocolate syrup directly into the ice-filled glass. Start with 2 tablespoons if you prefer a less sweet drink.

Carefully pour your hot espresso shots over the ice and syrup.

If using an espresso machine, steam 1 cup of milk until it reaches about 150 to 160 degrees Fahrenheit, creating a light foam on top. If you don't have a steam wand, heat milk in a small saucepan over medium heat until steaming, then use a milk frother or whisk to create foam.

Slowly pour the steamed milk over the espresso and syrup, filling the glass about three-quarters full. Pour steadily so the syrup disperses throughout the drink evenly.

Use a long spoon or coffee stirrer to mix the drink thoroughly, making sure the white chocolate syrup combines with all the milk and espresso.

If you like, add a generous dollop of whipped cream to the top of the drink. Drizzle a tiny bit of white chocolate syrup over the whipped cream and add white chocolate shavings for extra elegance if desired.