Caffe Con Leche Recipe

1. Brew

Brew 1 cup of very strong coffee. For best results use a double-shot of espresso (about 2 ounces) diluted with 2 tablespoons hot water, or brew a concentrated cup with a Moka pot or strong drip. Keep the coffee hot and set aside.

2. If you brewed espresso and find it too concentrated for 1 cup, add the 2 tablespoons hot water and stir to combine so the final coffee volume is about 1 cup.

3. Heat and Froth

Pour 1 cup whole milk and 2 tablespoons heavy cream (if using) into a small saucepan. Heat over medium-low until steaming and small bubbles form at the edges (160–165°F / 70–74°C). Do not boil. If you prefer, use a milk steamer or electric milk frother to heat and texture the milk.

4. Froth the milk to a light microfoam: either use a steam wand (submerge just below surface briefly to create silky microfoam) or use a handheld frother for 10–20 seconds. If you don’t have a frother, vigorously whisk the hot milk or shake in a tightly sealed jar (careful with hot contents) until slightly frothy.

5. Stir 1 teaspoon sugar (or preferred sweetener) into the hot coffee until fully dissolved. If using vanilla extract, add it to the coffee now and stir. Taste and adjust sweetener to your preference.

6. Pour the sweetened hot coffee into a 10–12 oz cup, leaving room at the top for milk and foam.

7. Slowly pour the steamed milk into the coffee, holding back the foam with a spoon for a creamier texture if desired, then spoon the foam on top. Aim for roughly equal parts coffee and milk (about 1:1) so the drink is balanced.

8. Garnish with a light dusting of ground cinnamon or grated nutmeg and the cinnamon stick if desired. Serve immediately.