Brew your espresso. Pull 2 shots (about 2 ounces total). If you don’t have an espresso machine, brew 1/2 cup of very strong coffee. Keep it hot.

Warm the milk. In a small saucepan over medium heat, warm 8 ounces of milk until steaming but not boiling. If you have a thermometer, aim for 140–155°F. Turn off the heat.

Melt the white chocolate. Place the chopped white chocolate in a heatproof mug. Pour in the hot espresso and let it sit for 20–30 seconds to soften the chocolate.

Whisk until smooth. Stir the espresso and chocolate until fully melted and silky. Add the pinch of salt and vanilla extract, if using.

Froth the milk. Use a handheld frother or whisk vigorously to create light foam. You can also shake the hot milk in a tightly sealed jar for 20 seconds (careful, it’s hot).

Combine. Pour the warm, frothed milk into the mug with the chocolate-espresso mixture. Stir gently to blend, then spoon the foam on top.

Finish and serve. Top with whipped cream if you like. Add white chocolate curls, a sprinkle of cinnamon, or a tiny drizzle of caramel. Sip right away.