Place the 4 syrup ingredients in a small pot. Bring to a simmer; whisk and simmer 1 minute, until smooth syrup is created. Transfer to a heatproof jar and cool. Seal and refrigerate syrup until needed.
Divide the espresso and syrup between two cups. Now divide and pour milk in the cups. If desired, top each drink with a dollop or piped spiral of whipped cream. Drizzle, if desired, with a little chocolate syrup, and enjoy. Save any leftover syrup for another time.