Brew 2 shots of espresso (about 2 ounces) directly into a 12-ounce mug using an espresso machine or moka pot (about 30 seconds).

If using instant espresso powder, dissolve 4 tablespoons of powder in 2 ounces of hot water until fully dissolved.

Add 1 tablespoon unsweetened cocoa powder to the hot espresso and stir vigorously for 20 seconds to break up lumps.

Stir in 1 teaspoon sugar or honey and 1/2 teaspoon vanilla extract; taste and adjust sweetness as needed.

Pour 8 ounces of cold whole milk into a milk pitcher and steam with a steam wand until the milk reaches 150 to 155°F (takes about 1 minute).

Slowly pour the steamed milk into the mug from about 1 inch above the surface, holding back the foam with a spoon.

Spoon the remaining microfoam on top to create a 1/4-inch layer of foam.

Give the drink a gentle stir to ensure even distribution of espresso, chocolate, and milk, then serve immediately while hot.