Brew the coffee: Pull 2 shots of espresso or brew 1/2 cup strong coffee. Set aside. If using instant espresso, dissolve according to package directions.

Warm the apple base: In a small saucepan over medium-low heat, add the apple juice or cider, cinnamon, nutmeg, and vanilla. Stir and simmer gently for 2–3 minutes. Don’t let it boil hard—just warm and fragrant.

Sweeten to taste: Stir in your sweetener. Start with 1 teaspoon and adjust. Remember the milk will add a little sweetness too.

Heat the milk: In a separate small pot, warm the milk over medium heat until steaming but not boiling. If you have a frother, froth the milk until silky with a bit of foam. If not, whisk vigorously or shake warm milk in a sealed jar for 20–30 seconds.

Combine: Pour the espresso into your mug. Add the warm apple mixture and stir to blend.

Finish with milk: Pour in the steamed milk, holding back the foam with a spoon, then spoon foam on top. Taste and adjust sweetness if needed.

Garnish and serve: Top with whipped cream if you like, a sprinkle of cinnamon, or a cinnamon stick. Serve immediately while hot and aromatic.