1. Pull fresh espresso shots into a preheated 240–300 ml cup.
2. Immediately add the hazelnut syrup and stir gently to fully release its fragrance with the hot coffee.
3. Steam 180 ml milk to 60–65 °C (140–149 °F), creating silky microfoam with a glossy, paint-like texture.
4. Pour the steamed milk in a slow, steady stream — start high to blend the layers, then lower the pitcher to form a smooth, velvety surface.
5. Finish with an optional light dusting of cocoa or a few crushed toasted hazelnuts for extra aroma and crunch.
6. Serve right away while the nutty perfume is at its peak.