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Ingredients
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Coffee
Milk
Garnish (optional)
Method
Coffee
Pull espresso
Brew two 1-oz espresso shots (approx. 2 oz / 60 ml total) using a machine. If using strong brewed coffee as a substitute, brew 2 oz concentrated coffee.
Add syrup
Place 1 tablespoon of your chosen syrup into the serving cup. Pour the hot espresso directly over the syrup and gently stir to dissolve and combine.
Milk
Steam and texture milk
Pour 8 oz (about 240 ml) whole milk into a steam pitcher. Purge the steam wand, then submerge the tip just below the surface and start steaming to incorporate small microfoam bubbles for 3–6 seconds, then fully immerse the wand to heat milk to 150–155°F (65–68°C). Aim for velvety microfoam with small, glossy bubbles.
Alternative milk instructions
If using an alternative milk, steam similarly but stop slightly earlier (140–150°F / 60–65°C) to avoid separation. Some alternatives foam differently; focus on achieving a smooth texture.
Pour milk into espresso
Swirl the pitcher to integrate foam. Pour steamed milk into the cup with espresso and syrup, starting from about 2–3 inches high to integrate, then lower and tip to create a small layer of foam on top (approx. 1/4 inch).
Finish
Garnish
Sprinkle a light pinch (about 1/4 tsp) of ground cinnamon or cocoa powder on top if desired.
Serve
Serve immediately while hot. Note: syrup flavor adds $0.50 (apply when ordering).