Mocha Espresso with Amaretto

Make the whipped cream. Pour heavy cream into a medium bowl. Add 1 tablespoon sugar, 1 teaspoon vanilla, and the almond extract. Beat until thickened. Set aside. Note: although 1/8 teaspoon almond extract does not sound like much, it works magic on the whipped cream by imparting an extraordinary depth of flavor.

Pour milk into a saucepan. Add the remaining 2 tablespoons sugar and cocoa, whisking to combine. Heat to scalding, whisking occasionally. Remove from heat and add hot espresso, Amaretto and remaining 1 teaspoon vanilla extract. Pour into serving glasses, top generously with whipped cream and a dusting of cocoa. Serve at once.