Place 3 tablespoons of mascarpone cheese and 1 tablespoon of granulated sugar in a small bowl and blend with a fork until smooth and lump-free.

Stir in 1/2 teaspoon of vanilla extract and 1/4 teaspoon of ground cinnamon until fully incorporated into the mascarpone mixture.

Brew 2 shots of espresso (about 2 ounces) or 1/2 cup of strong coffee using an espresso machine, moka pot, or preferred brewing method; the espresso should be hot and freshly made.

Slowly pour the hot espresso into the mascarpone mixture while stirring constantly for about 30 seconds, until the mixture is homogeneous and creamy.

Pour 3/4 cup of whole milk into a small saucepan or milk frother pitcher and heat to 150 to 155 degrees Fahrenheit, taking about 2 minutes.

Froth the heated milk with a milk frother, steam wand, or whisk for 30 seconds to 2 minutes, until you achieve a silky microfoam.

Pour the espresso and mascarpone mixture into a tall mug, filling about one-third of the way, then slowly pour the frothed milk over the back of a spoon or while tilting the mug to layer the foam.

Dust the top of the latte with unsweetened cocoa powder using a fine-mesh sieve or cocoa shaker, add a pinch of sea salt if desired, and serve immediately while hot.