Make the syrup: In a small saucepan, combine frozen blackberries, granulated sugar, and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, mashing the berries as they cook.

Strain the syrup through a fine-mesh sieve into a jar, pressing the berries to extract all the liquid. Discard the pulp and let the syrup cool completely.

Brew the espresso: Pull 2 shots of fresh espresso into a heat-proof glass. Immediately stir in the honey and sea salt while the coffee is hot until fully dissolved.

Make the cold foam: In a small frothing pitcher or glass, combine the heavy whipping cream, powdered sugar, vanilla extract, and 1 tablespoon of the cooled blackberry syrup.

Using a handheld milk frother, froth the cream mixture for 30-45 seconds until it thickens to a pourable, velvety foam consistency (like melted ice cream).

Assemble the drink: Fill a tall glass with ice. Pour in your milk of choice. Slowly pour the salted honey espresso mixture over the milk.

Gently pour the blackberry cold foam over the top of the drink. Garnish with an edible flower if desired, and enjoy immediately!