Café Con Leche (latte) (hot Or Iced) Recipe

Prepare espresso

Pull two shots (about 60 ml total) of fresh espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml of strong coffee using a Moka pot, Aeropress, or concentrated pour-over. Reserve hot. For iced café con leche, brew espresso and let it cool slightly or use double-strength cold-brew concentrate (about 60 ml).

Heat and texturize milk (hot)

Pour 1 cup (240 ml) whole milk into a steam pitcher or small saucepan. Steam using an espresso machine steam wand until milk reaches 60–65°C (140–150°F) and has a velvety microfoam. If using a saucepan, heat gently on medium until small bubbles form at the edge (do not boil) and whisk vigorously to create light foam.

Prepare cold milk (iced)

For iced café con leche, use 1 cup (240 ml) cold whole milk. If you want a slightly frothy iced latte, shake the cold milk vigorously in a jar for 20–30 seconds or use a milk frother until light foam forms.

Hot café con leche: Place the two espresso shots into a warmed 12- to 14-oz cup. Stir in sugar or simple syrup (start with 1 tsp, adjust to taste) and vanilla if using until dissolved. Slowly pour the steamed milk into the espresso, holding back the foam with a spoon and finishing with a thin layer of foam. Sprinkle a light dusting of cinnamon on top if desired.

Iced café con leche: Fill a glass with ice cubes. Add the espresso (cooled) or cold-brew concentrate and stir in sugar/simple syrup and vanilla to taste until dissolved. Pour cold milk over the coffee and ice. If you made frothed cold milk, spoon the foam on top. Garnish with a sprinkle of cinnamon if desired.

Serve hot immediately so milk stays textured and coffee retains crema. For iced, serve right away with a straw or stirring spoon. Adjust coffee-to-milk ratio to taste; classic café con leche is about equal parts strong coffee/espresso and hot milk.