Chocolate syrup production process: 165 grams of granulated sugar, 110 grams of unsweetened cocoa powder, 125 grams of water, 1 tsp (5ML) of vanilla extract, 1 pinch (less than 1/8 tsp) of salt (reference portion: about 310ML)

1. Pour the granulated sugar into the milk pot/pan and add the salt and sifted cocoa powder

2. Slowly pour in the water, stirring constantly with a whisk while pouring (stirring only, don't whisk like you're whipping an egg haha)

3. Sit the pan on the stove and heat over medium heat, stirring constantly, until it boils. As it heats the sugar will melt and the mixture will thin out. A **** heating time of about 3 minutes, once boiling you can turn down the heat and stir slowly

4. Once cooked, add the vanilla extract and pour into a clean container, uncovered to cool. Once cooled, seal and store in the refrigerator. It can be kept for 2 weeks

Latte making process: 20ML chocolate syrup, 20ML caramel syrup, 60ML freshly brewed espresso, 113ML steam style milk froth (reference portion: 1 cup)

5. First, use an espresso machine to make 60ML espresso

6. the brewed espresso and stir once

7. Milk is frothed with a steam pipe. Pour the frothed milk over the espresso

8. Put the whipped cream into a piping bag and use a star-shaped piping spout to decorate the coffee. Then squeeze the chocolate syrup and sprinkle with cocoa powder to decorate

9.