Brew your coffee. Make 8–10 ounces of strong coffee or pull 1–2 shots of espresso. Stronger coffee stands up better to milk and flavorings.

Warm the milk (for hot coffee). In a small saucepan or microwave-safe cup, heat 1/2 to 3/4 cup milk until steaming but not boiling. If you have a frother, froth until velvety.

Mix the flavor base. In your mug, combine 1/2 to 1 tablespoon sweetener, 1/2 teaspoon vanilla extract, and 1/8 to 1/4 teaspoon almond extract. Start small with almond extract; it’s potent. Stir to dissolve.

Add the coffee. Pour the hot coffee into the mug and stir well to blend with the flavor base.

Add the milk. Top with your warmed (and frothed, if using) milk. Taste and adjust: a touch more sweetener or a couple more drops of almond extract if needed.

Optional finishing touches. Add a pinch of cinnamon or a tiny pinch of sea salt to sharpen the flavors. For a café-style finish, add a dollop of whipped cream.

For iced coffee. Fill a glass with ice. Stir the flavor base with 2–3 tablespoons hot coffee to dissolve, then add the rest of the coffee and cold milk. Taste and tweak.