Ingredients

• 1 cup strong brewed espresso (or 2 shots)
  
  

• 1 cup cold whole milk (or oat milk for plant-based creaminess)
  
  

• 1 tsp real vanilla bean paste (or scrape ½ of a fresh vanilla pod)
  
  

• 1–2 tsp maple syrup or honey (optional sweetener—because we’re civilized… sometimes)
  
  

• Tiny pinch of sea salt (to make the vanilla pop)
  
  

• Nitro charger or whipped cream siphon (optional, but highly recommended for the frothy “Wild Octane” effect)
  
  

Directions

1. Brew the espresso — Strong, bold, unapologetic.
   
   

2. Infuse the milk — Warm gently (not boiling) with the vanilla bean paste and sea salt, whisking until creamy and aromatic.
   
   

3. Chill & charge — Cool the milk mixture slightly, then pour into a nitro/whipped cream siphon and charge with N₂O for that silky microfoam texture. (If you don’t have one, froth the milk with a frother or French press plunger. Still tasty. Less “mad scientist.”)
   
   

4. Assemble — Pour espresso into your favorite mug, slowly layer the nitro-charged vanilla milk on top, and drizzle with a thread of maple syrup or honey.
   
   

5. Optional wild move — Torch the top lightly for a brûléed vanilla aroma. Yes, you’ll feel like a pyro barista.