Vanilla Latte Recipe

Make simple vanilla syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and the liquid comes to a gentle simmer. Reduce heat to low and simmer for 3–5 minutes to slightly thicken. Remove from heat and stir in 1 tablespoon pure vanilla extract. Let cool to room temperature, then transfer to a jar and refrigerate. Syrup will keep up to 2 weeks refrigerated.

Brew espresso

Dose 18 g of freshly ground espresso into your portafilter (or use equivalent for your machine). Tamp evenly and lock into the machine. Brew approximately 36 ml (double shot) of espresso directly into the serving cup. If you don’t have an espresso machine, brew 60–90 ml very strong concentrate using Aeropress or Moka pot and use 36 ml equivalent.

Steam and texture milk

Pour 10 oz whole milk into a frothing pitcher with room at the top. Purge the steam wand, then submerge it just below the surface and turn on steam to introduce air for the first 2–4 seconds to create microfoam. Lower wand slightly and position to heat milk to 60–65°C (140–149°F). Turn off steam, wipe wand and purge again.

Assemble the vanilla latte

Add 20–30 ml (about 1–2 tablespoons) of the prepared vanilla syrup into the cup with the brewed espresso and stir to combine. Slowly pour the steamed milk into the espresso-syrup mixture, holding back foam with a spoon initially, then finish with the microfoam on top to create a small cap. If desired, sprinkle a pinch (about 1 tsp) of ground cinnamon over the foam.