Almond Milk Latte Recipe
double espresso + steamed almond milk
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Ingredients
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Coffee
Milk
Equipment (optional to list as ingredients for prep)
Method
Coffee
Prepare espresso
Dose and grind 18–20 g of espresso beans (or the amount your basket requires) to a fine grind. Tamp evenly and pull a double espresso shot (about 2 shots / ~60 ml) directly into the serving cup. Aim for a 25–30 second extraction; adjust grind for shot timing as needed.
Milk
Measure milk
Pour 10 oz (about 300 ml) of cold unsweetened almond milk into a chilled 12 oz milk pitcher. This yields a standard 12–14 oz latte after combining with the espresso. If you prefer sweeter or flavored latte, add 1 tsp simple syrup or 1 tsp honey (dissolve) and/or 1 tsp vanilla extract to the milk now and stir.
Purge and position steam wand
Purge the steam wand briefly to remove condensation. Position the tip just below the surface of the milk at a 15–30° angle so it creates a gentle whirlpool; this helps incorporate a small amount of microfoam without overly aerating almond milk.
Steam milk
Turn on the steam wand and lower the pitcher slightly so the tip is near the surface for 3–6 seconds to introduce a little air (you want some silky texture, not big bubbles). Then submerge the tip a bit more to heat. Steam until the milk reaches 55–65°C (130–150°F); almond milk can scorch above this range. The milk should be silky, slightly velvety, with small, glossy bubbles.
Tap and swirl
Turn off the steam, wipe and purge the wand. Tap the pitcher gently on the counter to pop any larger bubbles, then swirl it to integrate foam and liquid for a smooth texture.
Combine and serve
Pour the double espresso if it was pulled into a separate cup; otherwise, tilt the serving cup with the espresso slightly and begin pouring steamed almond milk into the center. Start higher to incorporate milk, then move closer and pour with a steady motion to create a small layer of microfoam on top. Aim for a 1:3 espresso-to-milk visual balance. Serve immediately.
Notes & Adjustments
If you don't have a steam wand, heat almond milk on the stove until warm (do not boil) and use a handheld frother to froth until slightly thickened. Adjust milk quantity for cup size (smaller cup: use 6–8 oz milk). For more foam, introduce more air at the start of steaming, but note that many plant milks foam differently than dairy.