Vanilla Latte Recipe

Combine sugar and water in a small saucepan over medium heat. Stir until the sugar is fully dissolved and the mixture comes to a gentle simmer.

If using a vanilla bean, split it lengthwise, scrape the seeds into the pan and add the scraped pod. Simmer gently for 3–4 minutes to allow flavors to meld.

Remove from heat, stir in the vanilla extract (if not using a bean), and let the syrup cool to room temperature. If a bean pod was used, strain the syrup into a clean jar to remove the pod and any solids. Transfer to a sealed container and refrigerate until ready to use. Makes about 1 cup; shelf life 2 weeks refrigerated.

Prepare your espresso machine or alternative brewer (Moka pot or strong Aeropress). Clean and tamp 18 g of freshly ground espresso into the portafilter to an even puck.

Brew a double shot of espresso (about 60 ml). Pour directly into a pre-warmed 12–14 oz cup to preserve crema and temperature.

Steaming with a steam wand

Pour 10 oz (about 300 ml) cold whole milk into a metal steaming pitcher. Purge the steam wand, then position the wand tip just below the surface of the milk and turn on steam. Stretch the milk by keeping the wand near the surface for a few seconds to incorporate air, then submerge to create silky microfoam. Target temperature: 60–65°C (140–149°F). Tap and swirl the pitcher to remove large bubbles.

No steam wand (stovetop + whisk or handheld frother)

Heat milk gently in a small saucepan on medium-low until steaming but not boiling (~60–65°C / 140–149°F). Remove from heat and vigorously whisk for 20–30 seconds or use a handheld frother to create microfoam. Let milk sit 10–15 seconds to stabilize.

Spoon or pour milk into the cup with the brewed espresso, holding back foam with a spoon and then finishing with foam on top for about 1/2 inch of foam. Aim for a 1:3 ratio of espresso to milk (double shot espresso to 10 oz milk).

Add 1–2 tablespoons of homemade vanilla syrup (adjust to taste) to the bottom of the warmed cup before pouring espresso, or stir into the espresso briefly after brewing.

Pour the steamed milk over the espresso slowly to create a layered latte. If desired, finish with a light dusting of ground cinnamon or cocoa powder.

Serve immediately. Stir to combine before drinking if desired.