Galao / Decaf Recipe

Make two shots of decaffeinated espresso (about 60 ml total). If you don't have an espresso machine, brew 60–90 ml of very strong decaffeinated coffee (use 1:7 coffee-to-water ratio) and keep 2 shots (about 60 ml). If you used brewed strong decaf, keep the coffee hot.

Pour 200 ml of cold milk into a steaming pitcher. Use whole milk for a creamier texture; substitute plant milk if desired.

Steam the milk with a steam wand until it reaches about 55–65°C (130–150°F), creating a silky microfoam. Aim for a liquid, lightly foamed milk rather than dense foam—the Galão is about three parts milk to one part coffee, so texture should be smooth and pourable.

If you do not have a steam wand: heat the milk on the stovetop until very hot but not boiling (about 65–70°C / 150–160°F). Vigorously whisk, shake in a sealed jar, or use a handheld frother to create light foam, then let it settle slightly so milk is pourable.

Prewarm a tall glass (about 240–300 ml) with hot water, then discard the water.

Pour the two decaf espresso shots (≈60 ml) into the warmed glass.

Slowly pour steamed milk into the glass over the back of a spoon or directly down the side to achieve a gentle layering. The traditional ratio is about 1 part coffee to 3 parts milk — pour approximately 180–200 ml of steamed milk so the final drink is around 240–260 ml.

Leave just a thin layer of foam on top. If desired, add the optional 1 tsp sweetener to the coffee before pouring milk and stir gently to dissolve.

Lightly dust with 1/4 tsp ground cinnamon if using.

Serve immediately while hot. Provide a small spoon for stirring if sweetener was added.