Butler's Bailey's Latte Recipe
Bailey's liqueur, vanilla syrup, cinnamon, double espresso
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Ingredients
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Espresso & Alcohol
Milk & Syrup
Garnish & Spice
Method
Espresso & Alcohol
Brew espresso
Brew a double espresso (about 2 shots, ~60 ml) using your espresso machine. Pour the hot espresso into a pre-warmed 8–10 oz latte cup or glass.
Add the Bailey's Irish Cream to the hot espresso and stir gently to combine. This warms the liqueur slightly and integrates the flavors.
Milk & Syrup
Steam and sweeten milk
Steam 6 oz whole milk to about 140–150°F (60–65°C) creating a silky microfoam. If you don't have a steamer, heat the milk on the stove or microwave until hot (not boiling) and froth with a handheld frother. Stir 0.5 oz (about 1 tbsp) vanilla syrup into the steamed milk until evenly mixed.
Hold back the foam with a spoon and pour the milk slowly into the cup with the espresso and Bailey's, then spoon a small amount of microfoam on top to create a layered latte look.
Garnish & Spice
Lightly dust the surface of the foam with 1/4 tsp ground cinnamon. Optionally, place a cinnamon stick in the drink for aroma and presentation.
Serve immediately while hot. Stir gently before drinking to distribute the cinnamon if desired.