Brew your base. Make a strong cup of coffee or pull 2 shots of espresso. Aim for about 2–3 ounces if using espresso. Keep it hot.

Warm the milk. In a small saucepan, heat your milk over medium heat until steaming but not boiling. If you have a milk frother, you can warm and foam it there.

Mix the mocha concentrate. In your mug, add cocoa powder, cinnamon, maple syrup, and a tiny pinch of salt. Stir to make a paste. If it’s too thick, splash in a teaspoon of hot coffee to loosen it.

Add coffee and blend. Pour the hot coffee or espresso into the mug and whisk until the cocoa is fully dissolved and the mixture looks smooth and glossy.

Finish with milk. Add the hot milk, holding back foam if you’ve frothed it. Stir to combine. If using vanilla, add it now. Spoon foam on top.

Garnish and serve. Top with whipped cream if you like, then dust with a little cinnamon or cocoa. Taste and adjust sweetness with more maple syrup if needed.