Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Milk & Foam
Espresso
Sweetener & Spice
Optional garnish
Method
Prepare Espresso
- 1
Pull espresso
Grind fresh espresso beans to a fine setting and pull two shots (about 2 fl oz) into a pre-warmed 10–12 fl oz latte cup. If using brewed espresso, prepare a concentrated 2-shot equivalent.
- 2
While espresso is hot, stir in 1.5 tablespoons liquid honey and 1 teaspoon ground cinnamon until fully dissolved and incorporated. Set the sweetened espresso aside.
Steam Milk & Foam
- 3
Pour 10 fl oz cold whole milk into a metal steaming pitcher. Position the steam wand just below the surface and turn on steam to create microfoam. Stretch until the pitcher feels slightly warm (100–110°F / 37–43°C) then fully submerge wand and continue to heat until milk reaches 140–150°F (60–65°C). Aim for silky microfoam with small, dense bubbles.
- 4
Tap the pitcher on the counter and swirl to remove large bubbles and polish the texture. If you require a touch more milk, add the extra 2 fl oz and gently re-swirl to integrate.
Assemble Latte
- 5
Hold the cup with the honey-cinnamon espresso at a slight angle. Begin pouring the steamed milk steadily into the center of the cup from about 2–3 inches above, then lower the pitcher as the cup fills to create a creamy integration of milk and espresso. Aim for a roughly 1:3 espresso-to-milk ratio (total volume ~10–12 fl oz).
- 6
Finish with a spoon to hold back foam if you want a smoother top, or pour through the foam for a latte-art finish. Lightly dust the top with the reserved 1/4 teaspoon ground cinnamon.
- 7
Optionally garnish with a small drizzle (about 1/2 tablespoon) of honey across the foam and place a cinnamon stick on the cup as a stirrer.