Latte Recipe

Prepare espresso

Dose 18 g freshly ground espresso into the portafilter (medium-fine grind). Tamp evenly and lock into the espresso machine group head. Brew a double shot (about 36 ml) directly into a warmed 10–12 oz latte cup or small pitcher. Brewing time should be ~25–30 seconds for a balanced shot.

If you don't have an espresso machine, brew a strong 36 ml equivalent using an Aeropress (use 18 g coffee, 60–70 ml water, press after 1–1.5 minutes) or use 60 ml of strong brewed coffee as a substitute.

Steam and texture milk

Pour 8 oz cold whole milk into a stainless-steel steaming pitcher. Purge the steam wand briefly, then submerge and introduce steam. Stretch the milk by keeping the wand tip just below the surface for 3–6 seconds to create microfoam, then lower the tip to heat to 60–65°C (140–150°F). Aim for a glossy texture with very small bubbles. If you prefer less foam, stop stretching earlier.

If you don't have a steam wand: heat 8 oz milk to 60–65°C (140–150°F) on the stove or in a microwave (do not boil). Froth vigorously with a handheld frother for 20–30 seconds to create some foam. Reserve ~1 oz of foam if you want a foamy cap.

Add liqueur

Stir 1 tbsp coffee liqueur into the brewed espresso in the cup or pitcher. If you want a stronger spirit note, add 1 tsp dark rum or whiskey. Stir briefly to integrate. Adjust sugar to taste by adding 1 tsp granulated sugar or simple syrup and stirring until dissolved.

Combine and serve

Hold back the foam with a spoon and pour the steamed milk slowly into the espresso + liqueur mixture, filling the cup to within about 1⁄2 inch of the rim. Spoon the reserved foam (about 1 oz) on top to create a classic latte cap. Optionally, dust with 1 tsp cocoa powder or finely grated nutmeg.

Serve immediately while hot. If making multiple drinks, prepare espresso shots and steam milk one at a time for best texture.