Make the espresso first. I used 2 doses per person, and let water run longer, in the Italian lungo espresso style, about 4 ounces of water.
Froth the almond milk the same way you froth a regular milk.
Gently pour the foamed almond milk into the espresso cup. The foam may stick to the glass or container you make it in, you can extract the rest as needed with a spoon.
Stir slightly with a thin accessory, like a chopstick or the handle side of a teaspoon.
Sprinkle your favorite spice on top, like cinnamon, or in this recipe, cocoa powder.