Vanilla Latte Recipe

Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat.

Stir until the sugar dissolves and the mixture comes to a gentle simmer (about 3–4 minutes). Do not boil vigorously.

Remove from heat and stir in 1 teaspoon pure vanilla extract. Let cool to room temperature, then transfer to a clean jar. Syrup will keep refrigerated for up to 2 weeks.

If using an espresso machine, dose 18 g of freshly ground coffee into the portafilter and tamp evenly. Brew a double shot (about 36 ml) directly into your serving cup.

If you don't have an espresso machine, brew 60–90 ml of very strong coffee (moka pot or concentrated pour-over) and use 36 ml of that concentrate in the latte.

Steam and Froth

Pour 8 oz (about 240 ml) cold milk into a stainless-steel pitcher. Submerge the steam wand tip just below the surface and turn on steam to create microfoam: lower the pitcher slightly to introduce air for the first 3–5 seconds, then raise it to heat milk to 60–65°C (140–150°F). Aim for silky, velvety microfoam with small bubbles.

Alternative: No steam wand

Heat milk in a small saucepan over medium-low until hot but not boiling (about 60–65°C). Froth by vigorously whisking, using a handheld milk frother, or shaking in a tightly sealed jar for 30–60 seconds to create foam.

Tap the pitcher on the counter and swirl to settle large bubbles and align the milk for pouring.

Add 1–2 tablespoons (15–30 ml) of the prepared vanilla syrup to the bottom of the serving cup (adjust to taste).

Pour the 36 ml double espresso over the syrup.

Slowly pour the steamed milk into the cup, holding back the foam with a spoon, then finish with the microfoam on top. Pour gently to create a small latte art heart or leave as is.

Sprinkle a light pinch (about 1/4–1/2 tsp) of ground cinnamon or cocoa powder on top if desired.

Serve immediately.