Annie Oakley Recipe

Time8m

Serves1

latte with caramel and cinnamon

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Ingredients

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1
Pull espresso
Brew a double shot (about 2 shots) of espresso directly into your serving cup. If you don't have an espresso machine, brew 60 ml strong coffee using an Aeropress or Moka pot.
2
Steam milk
Steam 10 fl oz of whole milk to 60–65°C (140–150°F) creating velvety microfoam. If you don't have a steamer, heat milk on the stove until hot (not boiling) and froth with a handheld frother until smooth and slightly airy.

3
Mix caramel and cinnamon
In a small ramekin or the bottom of the serving cup, combine 2 tbs caramel sauce, 1 tsp ground cinnamon and 0.5 tsp vanilla syrup (if using). Stir until smooth and slightly runny. Warm the mixture briefly (5–10 seconds) in the microwave if the caramel is too thick to blend.
4
Combine espresso with flavoring
Pour the hot espresso over the caramel-cinnamon mixture in the cup. Stir vigorously for 10–15 seconds so the flavors dissolve into the espresso and create a homogeneous base.

5
Assemble the latte
Slowly pour the steamed milk into the espresso/carameI base, holding back the foam with a spoon for the first pour, then spooning the microfoam on top. Aim for a 1:3 espresso-to-milk visual ratio (double shot to about 10 fl oz milk) to achieve a latte-strength drink.
6
Top and garnish
If using, add 2 tbs whipped cream on top. Drizzle 1 tsp caramel sauce over the foam or cream. Lightly dust with 1/4 tsp cinnamon. Serve immediately.