1. Pull one or two fresh espresso shots directly into a 240–300 ml cup.
2. Add the vanilla syrup immediately and stir briefly so the hot espresso blooms the vanilla flavor.
3. Steam 180 ml of milk to 60–65 °C (140–149 °F), creating smooth, glossy microfoam with tiny bubbles.
4. Pour the steamed milk in a slow circular motion, starting from about 10 cm above the cup to mix the layers, then lower the pitcher to finish with a thin, creamy dome.
5. Optional: dust lightly with vanilla powder or scrape a few vanilla bean seeds on top for a luxurious touch.
6. Serve immediately.
