In a medium saucepan, combine 1 cup of water, ½ cup of brown sugar, ¼ cup of granulated sugar, and ½ cup of chopped roasted chestnuts. Heat over medium heat, stirring until sugars dissolve. Add 1 tsp of cinnamon, ¼ tsp of nutmeg, and a pinch of salt. Simmer for about 10 minutes, remove from heat, stir in 1 tsp of vanilla extract. Strain and cool the syrup.

In a skillet over medium, melt 2 tbsp of butter. Add ½ cup of chopped pecans or hazelnuts and ¼ cup of brown sugar, stirring constantly for 3-5 minutes until nuts are coated and sugar melts. Transfer to parchment to cool, then chop into bits.

Brew 2 shots of espresso, or ½ cup of strong coffee if espresso is unavailable.

Heat 1 cup of milk just below boiling, froth using a whisk or frother until velvety.

To assemble, pour espresso in a mug, add 2-3 tbsp of syrup, then frothed milk. Top with whipped cream, praline topping, and a dash of cinnamon. Serve immediately.