Brew the coffee base. Pull 2 shots of espresso if you have a machine. If not, brew extra-strong coffee using an Aeropress, moka pot, or a concentrated pour-over. Aim for bold, clean flavor.

Make a quick maple-vanilla syrup. In a small cup, mix 1 to 2 tablespoons maple syrup with 1/4 teaspoon vanilla extract and a tiny pinch of salt. Stir until smooth. Adjust sweetness to taste.

Heat the milk. Warm 3/4 to 1 cup milk to about 140–150°F (60–65°C). It should be hot but not scalding. If you don’t have a thermometer, heat until steaming with small wisps, not bubbling.

Create microfoam (with or without tools). With a steam wand: Keep the tip near the surface to introduce air, then submerge slightly to roll the milk until glossy and silky.

Without a wand: Use a handheld frother, French press (plunge gently up and down 10–15 seconds), or vigorously whisk in a small pot off-heat. Aim for tight, fine bubbles.

Combine. Pour the syrup into your mug, add the espresso or strong coffee, and stir. Swirl the milk to integrate the foam, then pour steadily into the coffee, finishing with a light layer of foam on top.

Finish and serve. Dust with a whisper of cinnamon or nutmeg if you like. Taste and adjust sweetness with a drizzle of maple. Sip while warm and silky.

For an iced version: Fill a glass with ice, add the syrup and cold espresso/cold brew concentrate, top with cold frothed milk, and stir gently.