1 1/4 cups 2% milk
2 tablespoons chocolate syrup
1 (1.5 fluid ounce) jigger brewed espresso
1 tablespoon sweetened whipped cream (optional)
Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.