Warm the base: In a small saucepan, combine heavy cream and whole milk. Set over low heat. You want it warm and steamy, not boiling. Stir occasionally to prevent a skin from forming.

Whisk in flavorings: Add cocoa powder, instant espresso, cinnamon (if using), and the pinch of salt. Whisk until the cocoa fully dissolves and the mixture looks smooth and uniform.

Sweeten: Stir in the sweetened condensed milk. Keep whisking over low heat for 1–2 minutes until everything is evenly incorporated. Do not simmer or boil.

Finish with extracts: Remove from heat. Whisk in vanilla and almond extract. Taste and adjust sweetness or cocoa if needed. If it’s too thick, add a splash more milk.

Cool and bottle: Let the creamer cool to room temperature. Pour through a fine-mesh strainer into a clean glass bottle or jar to catch any undissolved bits.

Chill: Refrigerate for at least 2 hours. It will thicken slightly as it cools. Shake before each use.

Serve: Add 1–2 tablespoons to hot coffee, cold brew, or espresso. Adjust to taste.