Method
<h2>Brewing Instructions</h2>
<ol><li><strong>Prepare the espresso</strong>: Grind 18g of medium-dark roast beans to fine consistency. Dose and tamp evenly in portafilter.</li><li><strong>Extract the shot</strong>: Pull a double espresso (36ml) in 25-30 seconds. Aim for rich, golden crema.</li><li><strong>Prepare the milk</strong>: Pour 180ml cold whole milk into steaming pitcher. Add brown sugar and mix gently.</li><li><strong>Steam the milk</strong>: Steam milk to 150-160°F, creating microfoam texture. The sugar will caramelize slightly, adding muffin-like sweetness.</li><li><strong>Assemble the drink</strong>: Add chocolate syrup and vanilla to espresso in 8oz cup. Pour steamed milk, holding back foam initially, then spoon foam on top.</li><li><strong>Finish</strong>: Dust with cinnamon and cocoa powder to create the "muffin top" effect.</li></ol>
