Add 6.8 oz of hot milk and 1 shot of espresso. Stir well to combine.

In a separate bowl, melt 1 oz of cream cheese at room temperature. Add 1 oz milk to the cream cheese and stir until smooth and free of lumps.

In another bowl, use an electric mixer to whip 6.8 oz of heavy cream until soft peaks form, adding white sugar in three parts while whipping.

Gradually mix in the prepared cream cheese mixture and a pinch of sea salt. Continue to whip until the mixture reaches a thick, stacked consistency.

Gently stir the topping with a mixer to remove any excess foam from the surface.

Add 2 oz of the cheese cream topping to the prepared coffee.

Sprinkle fine granulated sugar over the cream topping.

Use a kitchen torch to lightly caramelize the sugar on top of the cheese cream until golden brown and crispy.