You will have to convert this according to your own espresso machine, but here is the overall idea...
3/4 to 1 cup Milk
Flavor of choice
Pour 1 to 2 ounces of desired flavoring into a 12-16 oz. cup.
Tamp the ground espresso into the portafilter firmly and lock it into the group head on the espresso machine. Start the shots.
Pour the shots of espresso into prepared cup.
(This is a photo of the espresso brewing. When brewing is complete, you pour the shots over your flavoring.)
Fill the metal pitcher with 1 cup milk, or 3/4 cup if using a flavor.
Place thermometer securely inside the steel pitcher.
(As you can see here, I don't normally do this.)
Steam milk between 155ºF and 165F. It will scorch above 170ºF.
The steam wand should be inserted diagonally just below the surface of the milk.
(This will help you get the thick foam you desire.)