Make your shots of espresso (I used the nespresso for this because I wanted the foam for the salt and cocao nibs to rest on)
heat and whisk your milk of choice, cocoa powder, coconut sugar, vanilla extract and salt in a small sauce pan until wamr and combined
let the milk cool and put in a glass jar (this can be stored in the fridge for up to 7 days)
Pour desired amount of salted mocha milk into a frother and froth until desired amount of foam forms
pour the foamed milk into your espresso shots and top with cocao nibs and a dash of sea salt
