Lee's Coffee Iced/hot Latte Recipe

Prepare espresso

Pull a double shot (about 2 shots) of fresh espresso using an espresso machine. If you do not have espresso, brew 180 ml strong coffee (use slightly more grounds than usual) and set aside.

If making iced latte, allow espresso or coffee to sit briefly (30–60 seconds) so it is not boiling hot when poured over ice.

Steaming for hot latte

Pour 240 ml whole milk into a metal steaming pitcher. Purge the steam wand, then place the tip just below the surface and turn on steam to create microfoam. Stretch the milk for 5–8 seconds to incorporate air, then submerge the wand to heat milk to 60–65°C (140–149°F). Tap and swirl the pitcher to smooth the foam.

Chilling/frothing for iced latte

If making iced latte, pour 240 ml cold whole milk into a jar or frothing pitcher. For a slight foam, use a hand frother or permanently shake the jar for 20–30 seconds. If you prefer a creamier top, froth an extra 60 ml of cold milk separately and reserve for topping.

Add 15 ml simple syrup to the cup (or adjust to taste). If using vanilla syrup, add 10 ml instead of or in addition to simple syrup. Stir briefly to combine with hot espresso (for hot latte) or with coffee/espresso base (for iced latte).

Fill a tall glass with 1 cup of ice. Pour the sweetened espresso or strong coffee over the ice. Pour 240 ml cold milk over the coffee. If you frothed extra milk, spoon the foam on top. Lightly stir to combine. Sprinkle a pinch (about 1/8 tsp) of ground cinnamon on top for garnish.

Pour the sweetened espresso into a pre-warmed cup. Slowly pour the steamed milk into the espresso, holding back the foam with a spoon. Finish by spooning the microfoam on top. Dust with a small pinch of ground cinnamon (about 1/8 tsp).

Serve immediately while hot (for hot latte) or with straw and a napkin (for iced latte). Offer extra sweetener on the side.