Vanilla Latte Recipe

Make simple vanilla syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. If using a vanilla bean, split it lengthwise, scrape the seeds into the pan and add the pod as well. Bring to a gentle simmer over medium heat, stirring until the sugar completely dissolves. Reduce heat and simmer 2 minutes. Remove from heat, stir in 1 tablespoon pure vanilla extract (add after removing from heat to preserve aroma). Let the syrup cool to room temperature, then strain out the vanilla pod if used. Transfer to a clean jar and refrigerate; syrup will keep for up to 2 weeks.

Pull espresso

Dose about 18 g of freshly ground espresso coffee into a tamped portafilter. Lock into an espresso machine and pull a double shot (approximately 60 ml) aiming for a 25–30 second extraction. If you don't have an espresso machine, brew 60 ml strong coffee using an Aeropress or Moka pot.

Steam and froth milk

Pour 10 oz (about 295 ml) whole milk into a pitcher. Steam with a steam wand until milk reaches 60–65°C (140–149°F) and has a velvety microfoam. If you don't have a steam wand, heat milk on the stove until hot (but not boiling) and froth with a handheld frother or whisk until foamy. Reserve about 1 oz of foam for topping.

Sweeten and combine

Place 1–2 tablespoons of the prepared vanilla syrup into a 12–16 oz latte cup (adjust to taste). Pour the 60 ml espresso over the syrup and gently stir to combine.

Finish the latte

Slowly pour the steamed milk into the cup over the back of a spoon or directly into the center, holding back the foam with a spoon. Top with the reserved 1 oz of milk foam. Optionally dust with a pinch (about 1/4 tsp) of ground cinnamon or cocoa for garnish. Serve immediately.