In a saucepan, combine cherry juice and sugar. Heat over medium heat, stirring until sugar dissolves. Bring to a simmer and cook for 5 minutes. Remove from heat and stir in vanilla extract.

Brew 4 shots of espresso using an espresso machine.

Froth the milk using a milk frother until creamy and slightly thickened.

In a large cup, combine 1 shot of espresso with 1/4 cup of cherry vanilla syrup. Top with frothed milk and stir gently to combine.

Repeat for remaining servings.