Begin by steaming and frothing the milk. If you're using a milk frothing machine like Nespresso's aeroccino, just add the milk and sugar to it and push the button.

To do it manually with a metal milk-frothing pitcher (basically a very tiny pot) and a normal whisk or handheld electric milk frother, pour the milk and sugar into the metal milk pitcher and place the pitcher on the stovetop over medium heat until it teaches 140 to 160 degrees Fahrenheit, stirring it every 30 seconds or so. Remove the pitcher from the heat. If you're using a normal whisk, it has to be small enough to fit inside the metal pitcher.

Place the whisk in the pitcher and clap your hands flat together on either side of the handle. Rub them back and forth (like you would if you're warming your hands) to spin the whisk around. Slowly, foam will form on the top. If you're using a hand-held electric frother, submerge the whisk end of the frother into the milk, and turn it on. Froth until a layer of foam forms on top that's about 1/2-inch thick. (Hot tip, make sure to turn your frother off before removing it from the milk, otherwise it will flick drops of milk everywhere).

Evenly distribute your milk and foam between 2 heat-safe serving glasses. Place one glass on your Nespresso machine's platform, and operate according to the machine's instructions with a double-espresso-style capsule. If you only have single-espresso-style capsules, run it twice with a new espresso capsule each time so that you end up with a double espresso in the latte. Repeat with the second cup. Serve and enjoy immediately.