Pull one fresh shot of espresso into your mug or ramekin.

Pour 6 ounces of cold milk into your steaming pitcher and add 1/2 teaspoon of vanilla extract plus 1 tablespoon of granulated sugar, stirring to combine.

Steam the milk mixture to about 150 to 155 degrees Fahrenheit to create a thin layer of microfoam, or heat in a saucepan over medium heat until hot but not boiling, then whisk vigorously for 30 seconds to create light foam.

Gently pour the steamed milk into the espresso shot, holding back the foam with a spoon so that the foam settles on top.

Sprinkle exactly 1 teaspoon of granulated sugar evenly over the foam top, making sure to cover the surface in a thin, even layer.

Ensure your kitchen torch is filled and ready, then position your mug or ramekin on a flat, heat-proof surface away from anything flammable.

Hold the torch about 2 inches above the sugar surface and move it slowly in a circular motion for 20 to 30 seconds until the sugar turns golden amber and begins to bubble.

Wait 30 to 60 seconds for the caramel to harden slightly and cool before cracking through the crust with a spoon or spatula, then drink within 2 to 3 minutes of torching for the best semi-crispy texture.