Restaurants›Flemington BBQ›Galao Recipe

Galao Recipe

Inspired by Flemington BBQ

Time8m

Serves1

Make Galao Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Galao (milk coffee)

1/4 cup (60 ml) freshly brewed strong espresso or very strong coffee3/4 cup (180 ml) whole milk1 tsp granulated sugar1 tsp ground cinnamon (optional, for dusting)

Equipment (optional, not for consumption)

1 to taste milk frother or small saucepan and whisk1 to taste 4–6 oz (120–180 ml) glass or cup

Method

Galao (milk coffee)

Brew coffee

Brew about 60 ml strong espresso or very strong coffee. Use an espresso machine, Moka pot, Aeropress, or concentrated pour-over. Pour the brewed coffee into the serving glass.

Sweeten coffee

Stir 1 teaspoon of granulated sugar into the hot coffee until dissolved. Adjust sweetness to taste.

Heat and froth milk

Heat 180 ml whole milk to about 60–65°C (140–149°F) — steaming until it is hot but not boiling. If using a milk frother, froth until you have a light, velvety microfoam with small bubbles. If using a saucepan, warm gently and whisk vigorously or use a handheld frother to create some foam. The traditional galão ratio is roughly 1 part coffee to 3 parts milk, so aim for more milk than foam.

Assemble

Slowly pour the heated milk into the glass over the back of a spoon or directly, holding back most of the foam with a spoon. Aim for about three parts milk to one part coffee so the texture is milky with a thin layer of foam on top.

Finish

Spoon a small dollop of foam on top. Lightly dust with a pinch of ground cinnamon if desired. Serve immediately while hot.