Method
<h2>Brewing Instructions</h2>
<ol><li><strong>Prepare the cream cheese mixture</strong>: In a small bowl, whisk together cream cheese, honey, and vanilla extract until smooth and creamy</li><li><strong>Pull the espresso</strong>: Extract a double shot (36ml) using 18g of finely ground coffee</li><li><strong>Steam the milk</strong>: Heat and froth the milk to create microfoam with a creamy, velvety texture (around 150°F)</li><li><strong>Combine</strong>: Add the cream cheese mixture to the bottom of a 4-5oz glass</li><li><strong>Pour the espresso</strong>: Slowly pour the hot espresso over the cream cheese mixture, stirring gently</li><li><strong>Add milk</strong>: Pour the steamed milk in a slow, steady stream to create the cortado ratio</li><li><strong>Garnish</strong>: Top with a light sprinkle of graham cracker crumbs for the cheesecake effect</li></ol>
