The Eatery Recipe

Brew coffee

Brew 2 cups of medium-dark roast coffee using your preferred method (drip, pour-over, or French press). Aim for a strong, full-bodied cup. Keep it hot and pourable.

If the brewed coffee is very strong or you want a milder drink, stir in up to 1/4 cup hot water to adjust strength. Set the coffee aside in a heatproof serving carafe or cup.

Heat and froth milk

Pour 3/4 cup whole milk into a small saucepan. Warm over medium-low heat until it reaches 140–150°F (60–65°C) — small bubbles will form at the edge but do not boil. If you have a thermometer, use it; otherwise heat until it is hot to the touch and steamy.

Froth the warmed milk to create microfoam. Use a milk frother, handheld electric whisk, or steam wand. If using a French press, pump vigorously for 20–30 seconds until volume increases and foam is silky. Reserve about 1–2 tablespoons of denser foam for topping; the rest should be pourable milk.

If you want extra latte-art foam, steam or froth the reserved 1/4 cup milk separately until velvety and very foamy.

Combine flavors

In the serving vessel or a mixing cup, add 1 tablespoon simple syrup (or to taste), 1/4 teaspoon vanilla extract, and 1/8 teaspoon ground cinnamon. Pour in the hot brewed coffee and stir thoroughly to dissolve the syrup and distribute spices.

Assemble drink

Pour the warmed, frothed milk into the flavored coffee slowly, holding back the thicker foam with a spoon. Aim for a 2:1 ratio of coffee to milk (about 2 cups coffee to 3/4 cup milk total across servings given). Spoon the reserved foam on top to create a creamy crown.

Taste and adjust: add more simple syrup if you prefer sweeter, or a splash more hot water to mellow if too strong.

Garnish

Sprinkle a light dusting of freshly grated nutmeg (about 1/8 tsp) and 1/2 teaspoon cocoa powder or chocolate shavings over the foam. Serve immediately.