Pull 1-2 shots (1.5-2 ounces) of fresh espresso using an espresso machine or strong brewed coffee as a substitute.

Pour 8-10 ounces of cold oat milk into a 12-ounce milk pitcher, filling it no more than halfway.

Position the steam wand just below the surface of the milk at an angle to create a swirling motion.

Introduce air for 2-3 seconds by keeping the wand tip near the surface until you hear a gentle hissing sound.

Submerge the wand deeper and steam the milk until it reaches 150-155°F (65-68°C), about 30-45 seconds.

Turn off the steam, remove the pitcher, and tap it on the counter to break up large bubbles.

Slowly pour the steamed milk into the espresso, starting gently and then increasing the flow to let the foam crown the top.

Stir in honey, maple syrup, or a pinch of sea salt while hot, if desired, and serve immediately.