Honey Vanilla Latte Recipe

Time8m

Serves1

Double Espresso, Honey, Vanilla and Steamed Milk

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Ingredients

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1
Combine and dissolve
Place 2 tablespoons honey and 1 teaspoon vanilla extract in a small heatproof container. If the honey is thick, add 1 teaspoon hot water. Stir vigorously until the honey and vanilla form a smooth, pourable syrup with no lumps.
2
Set the syrup aside warm while you prepare the espresso and milk so it blends easily into the hot coffee.

3
Dose and tamp
Dose 18 g of finely ground espresso into the portafilter. Distribute evenly and tamp with 30 pounds (≈13 kg) of pressure to form a level puck.
4
Extract
Lock the portafilter into the machine and extract a double shot (approx. 36 ml) of espresso directly into a pre-warmed 10–12 oz latte cup. Aim for a 25–30 second extraction. If using a moka or strong brewed concentrate, produce an equivalent 36 ml double-strength coffee.

5
Purge and position steam wand
Purge any condensate from the steam wand. Submerge the tip just below the surface of 8 oz cold milk in a chilled pitcher to start creating foam, then lower the pitcher slightly after 5–8 seconds to fully heat the milk.
6
Create microfoam and heat
Stretch the milk by keeping the steam tip at the surface until the pitcher circumference feels slightly warm; then fully submerge to raise the temperature. Heat milk to 60–65°C (140–149°F) or until pitcher is too hot to hold for more than a couple seconds. You should produce silky microfoam with small, glossy bubbles.
7
If you prefer less foam, steam only until the milk is heated and slightly aerated (no visible foam mound).

8
Add syrup to cup
Pour the prepared honey-vanilla syrup into the bottom of the pre-warmed latte cup.
9
Add espresso
Pour the freshly extracted double espresso over the syrup. Give the cup a gentle swirl or stir 3–4 times to fully dissolve and incorporate the syrup into the espresso.
10
Pour steamed milk
Tap and swirl the milk pitcher to remove large bubbles and settle the microfoam. Hold the cup at a slight angle and pour the steamed milk into the center in a steady stream. As the cup fills, lower the pitcher and increase flow slightly to allow the microfoam to come forward and create a thin, silky layer on top. Aim for a final drink volume of about 10–12 oz.
11
Finish and garnish
Optionally drizzle 1/2 teaspoon honey over the top and dust lightly with 1/4 teaspoon ground cinnamon or fresh nutmeg. Serve immediately.