Cuban Latte Recipe
Rumchata, Espresso, Vanilla Hot Latte
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Ingredients
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Espresso
Milk & Flavor
Garnish (optional)
Method
Espresso
- 1
Brew
Pull two shots (about 2 oz total) of hot espresso using an espresso machine. If you don't have an espresso machine, brew 2 oz of very strong coffee (double-strength) and keep it hot.
- 2
Place the hot espresso in a warmed 10–12 oz latte cup or mug to help maintain temperature.
Milk & Flavor
- 3
Combine base flavors
In a small pitcher or measuring cup, combine the RumChata (1.5 fl oz), vanilla syrup (0.5 fl oz), and granulated sugar (1 tsp). Stir until the sugar begins to dissolve.
- 4
Steam and froth milk
Steam 8 fl oz of whole milk to 150–155°F (65–68°C) if using a steam wand, producing velvety microfoam. If you don't have a steam wand, gently heat the milk on the stove until steaming (don't boil) and froth using a handheld frother or by vigorously whisking to create foam.
- 5
- 6
Sprinkle the teaspoon of ground cinnamon over the foam and gently swirl with a spoon to integrate some cinnamon into the top layer.
Garnish (optional)
- 7
Garnish with a cinnamon stick laid across the cup or a light dusting of additional ground cinnamon and a pinch (about 1/4 tsp) of freshly grated nutmeg on top.
- 8
Serve immediately while hot. Offer an optional extra small carafe of RumChata (0.5–1 fl oz) on the side for guests who want a stronger rum-cream flavor.