White Coffee Recipe

1. Brew coffee

Brew 1 cup of strong coffee using your preferred method (drip, pour-over, French press, or espresso diluted to 1 cup). Aim for a slightly stronger brew than usual so it holds up when milk is added.

2. If you want extra strength, stir 1 tsp instant coffee granules into the hot brewed coffee until dissolved.

3. Heat and froth milk

Pour 1 cup whole milk and 2 tbsp half-and-half (if using) into a small saucepan. Warm over medium-low heat until steaming but not boiling (about 140–150°F / 60–65°C) for 2–3 minutes, stirring occasionally to prevent skin.

4. Froth the warmed milk using one of these methods: a milk frother for 20–30 seconds, a French press (pump 15–20 times), a handheld frother for 20–30 seconds, or vigorously whisk for 30–45 seconds. Aim for silky microfoam rather than large bubbles.

5. If you prefer cold white coffee (iced), combine cold milk and half-and-half, shake or blend to create light froth, and skip heating.

6. Sweeten and flavor

If using sugar or simple syrup, add 1 tsp to the hot brewed coffee and stir until dissolved. Add 1 tsp vanilla extract and stir to combine.

7. Combine coffee and milk

Pour the hot brewed coffee into a warmed 10–12 oz cup. Slowly pour the warmed, frothed milk over the coffee, holding back foam with a spoon. Spoon the remaining foam on top to create a light cap.

8. Lightly dust the top with a pinch of ground cinnamon for garnish. Taste and adjust sweetness or milk ratio as desired.