To make the blackberry syrup, combine the fresh blackberries, water, sugar, and lemon juice in a small saucepan over medium heat.

Bring the mixture to a gentle boil, then lower the heat and let it simmer for about ten minutes, pressing down on the berries with a spoon or fork to help them break down and release their juices.

Pour the mixture through a fine-mesh strainer into a clean jar, pressing on the solids to extract all the syrup, then set it aside to cool.

To make the vanilla cold foam, add the heavy cream, milk, vanilla bean paste, and powdered sugar to a small cup or jar.

Place a handheld electric milk frother into the liquid and blend continuously until the mixture thickens and doubles in volume, creating a thick, pourable foam.

To assemble the latte, pour two tablespoons of the cooled blackberry syrup into the bottom of a tall serving glass.

Fill the glass to the top with fresh ice cubes.

Pour the milk over the ice, then gently pour your espresso shots right on top of the milk layer.

Spoon the vanilla bean cold foam over the surface of the drink and serve immediately.