Super Lat Recipe

Pull shots

Grind fresh espresso beans to a fine, consistent espresso grind (about 18–20 grams for a double). Tamp evenly and pull two espresso shots (about 60 ml combined) into a warmed 12-14 oz latte cup. If you prefer a milder coffee, use a single shot (30 ml).

If you don’t have an espresso machine, brew 60 ml very strong coffee using an Aeropress or Moka pot and use that as the espresso base.

Add syrup and powders

Add 1 tablespoon vanilla syrup to the hot espresso and stir until dissolved. If using collagen or protein powder, add 1 teaspoon now and stir briskly to combine so there are no lumps.

If using MCT or coconut oil, add 1 teaspoon and emulsify by stirring or briefly blending. If using cocoa powder, sift 1 teaspoon into the espresso mixture and whisk until smooth.

Steam milk

Pour 10 oz cold whole milk into a stainless-steel pitcher. Purge the steam wand and place the tip just below the surface of the milk. Steam until the pitcher is too hot to comfortably touch (about 60–65°C / 140–150°F), creating velvety microfoam. Aim for about 1–2 cm of glossy foam on top.

If you do not have a steam wand, heat milk on the stove until hot (do not boil) and then froth vigorously with a handheld frother or whisk to create foam.

Combine

Pour the flavored espresso into the warmed latte cup (if not already). Slowly pour steamed milk into the cup over the back of a spoon or in a steady stream to create a layered effect, leaving about 1 oz of foam on top for design.

If you added powders or oils and used a blender to emulsify, you can pour directly from the blender into the cup for a silky texture.

Spoon or tamp 1 oz of milk foam on top and finish with a light dusting of cinnamon and optionally ground toasted hazelnut or cocoa nibs. Add a pinch of nutmeg if desired.

Serve immediately with a spoon. Enjoy while hot.