Combine 120 ml water and 75 g white sugar in a small saucepan over medium heat. Stir until the sugar fully dissolves, about 2 minutes.

Add 1 heaped tsp Chinese five spice powder and the orange peel strip if using. Reduce heat to low and simmer gently for 10 minutes - the syrup should smell strongly of star anise and clove.

Remove from heat and strain through a fine-mesh sieve into a clean glass jar. Press lightly on the grounds to extract liquid, then discard the solids. Taste the syrup - it should be sweet, aromatic, and warm-spiced. If it tastes flat, steep for 2 more minutes next time.

Set aside to cool for 5 minutes before using, or refrigerate for later.

Pull 2 shots of espresso (60 ml total) using your machine or brew strong moka pot coffee at a 1:4 coffee-to-water ratio and use 60 to 80 ml.

Keep the espresso warm while you steam the milk.

Steam 180 ml whole milk to 60 C / 140 F. The foam should be silky and pourable, not stiff or dry. If you don't have a steam wand, heat milk in a saucepan to just below simmering and froth with a handheld frother for 30 seconds.

Add 1 to 2 tsp five spice syrup to the base of a 280 to 350 ml latte cup. Pour the espresso directly over the syrup and stir once to combine.

Pour the steamed milk over the espresso in a slow, steady stream, holding back the foam with a spoon. Spoon the remaining foam on top.

Finish with a small pinch of Chinese five spice powder dusted over the foam. Serve immediately.