Makes 1 drink (8 ounces)

INGREDIENTS

1 ounce yellow or green Chartreuse

4 ounces whole milk or alternative milk of your choice

1 teaspoon palm sugar syrup or Demerara sugar syrup

3/4 teaspoon matcha powder, optional

1 espresso shot (1.5 ounces or 3 tablespoons)

DIRECTIONS

Add the Chartreuse, milk, palm sugar syrup and matcha powder (if using) to a steaming pitcher for milk. Steam the mixture using the steam wand on your espresso machine. You’re looking for traditional cappuccino foam here — frothy and not too wet. You will notice that the steamed milk is fragrant from the sugar and Chartreuse, which is very much the point.

Pull a shot of espresso and pour it into a cappuccino cup. Pour the steamed milk mixture over the espresso and serve immediately.

“But First, Coffee: A Guide to Brewing from the Kitchen to the Bar” (Union Square & Co., $20).