Brew 1 cup of espresso or strong coffee using an espresso machine or stovetop espresso maker, about 5 minutes.

In a small saucepan over medium heat, gently heat 1 cup of milk until hot but not scalding, about 3–4 minutes.

In a separate bowl, mix 2 tablespoons of unsweetened cocoa powder and 2 tablespoons of sugar until well combined.

Add the cocoa and sugar mixture to the hot espresso and stir until fully dissolved.

Stir in 1/2 teaspoon of vanilla extract.

Froth the heated milk using a milk frother or whisk until creamy and slightly bubbly.

Pour the frothed milk into the espresso mixture, tilting the mug slightly for a smooth pour.

Top with whipped cream if desired and garnish with a sprinkle of cocoa powder or chocolate shavings.