1. Make your espresso and steam your milk. For the best presentation, Kim recommends using 3 ounces of whole milk per 1 ounce of espresso. Your milk should be steamed to 140 -160 degrees.

2. Swirl the milk and pound the pitcher on the counter to get rid of any bubbles.

3. Fill your cup about 1 ounce of espresso.

4. Hold your cup in your hand and tip it toward you at about a 45-degree angle.

5. Start pouring your milk into the espresso toward the middle of the cup. Make sure you are holding the pitcher up high as you pour. This will allow the milk to sink to the bottom of the cup.

6. When your cup is about 80 percent full, move your pour closer to the cup (which will cause the foam to rise to the top as you pour faster) and start shaking your hand slightly to make ripples.

7. Lift the pour higher once again and drag it in a line down through the center of the heart to make the point at the bottom.