Latte Recipe

Brew espresso

Brew 2 ounces of espresso using your espresso machine or a strong concentrated coffee (moka pot or Aeropress). Place the brewed espresso in a 10 oz latte cup or glass and add 1 teaspoon granulated sugar and 1 teaspoon vanilla extract; stir until dissolved.

Heat milk

Pour 8 ounces of whole milk into a small saucepan or a milk pitcher. Heat the milk over medium-low heat until it reaches about 150°F (65°C) — small bubbles will form at the edges and the milk will be steaming but not boiling. If you don't have a thermometer, heat until the milk is hot to touch and just before simmering (about 1.5–2 minutes).

Froth milk

If you have a steam wand: purge it briefly, then insert into the milk and froth to create microfoam—keep the wand near the surface for small volume of silky foam, aiming for about 1/4 inch of foam on top. If you don't have a steam wand: use a handheld milk frother or a French press. For a handheld frother, froth the hot milk until it thickens and some foam forms (about 20–30 seconds). For a French press, pump the plunger vigorously for 20–30 seconds until milk is frothy and slightly thickened.

Assemble latte

Hold back the foam with a spoon and pour the heated milk into the cup with the espresso, tilting the cup slightly. Then spoon or gently pour the remaining foam on top to create a smooth layer. Aim for a ratio that yields approximately 10 oz total volume (2 oz espresso + 8 oz milk).

Garnish and serve

Lightly sprinkle a pinch of ground cinnamon over the foam if desired. Serve immediately.