La Colombe Oatmilk Latte Recipe

Brew

Brew 2 oz of espresso (double shot) or prepare 2 oz of very strong brewed coffee. Use freshly ground coffee for best flavor. If using espresso machine, pull a ~25–30 second double shot to yield about 2 oz.

If making an iced latte, allow the espresso to cool slightly (20–30 seconds) or pour directly over ice to chill immediately.

If using sugar and/or vanilla, add 1 tsp sugar and 1 tsp vanilla extract to the hot espresso so it dissolves. For cold drinks, stir vigorously to dissolve sugar into the warm espresso before combining with cold oat milk; use simple syrup if you want easier dissolution in cold drinks.

Heat & Froth (hot latte)

Heat 9 oz oat milk to about 140–150°F (60–65°C). Use a steam wand to both steam and texture the oat milk to create microfoam. If you don't have a steam wand, gently heat on the stove and whisk vigorously or use an electric milk frother to create foam.

Chill & Shake (iced latte)

For iced version, pour 9 oz cold oat milk into a shaker or jar with ice. Shake 10–15 seconds until frothy and chilled. Alternatively, pour cold oat milk over ice in the serving can and stir to combine.

Use an 11 oz can or serving container. For hot latte: pour the sweetened espresso into the can, then gently pour the steamed oat milk over the espresso, holding back the foam with a spoon and then spooning a little microfoam on top. For iced latte: add 6 ice cubes to the 11 oz can, pour the cooled espresso over the ice, then add the 9 oz shaken or cold oat milk. Stir gently to combine.

Taste and adjust sweetness: add more sugar/simple syrup to taste if desired.

Serve immediately. If storing short-term in the can, keep refrigerated and consume within 24 hours; texture and flavor are best fresh.