Latte Recipe

Inspired by The Monica

Time12m

Serves2

Make Latte Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Preheat and prepare
If using an espresso machine: warm two serving cups by rinsing with hot water. Preheat portafilter and group head if possible. If using brewed coffee as an alternative, prepare a strong concentrate (120 ml total) and keep hot.
2
Pull espresso (preferred)
Dose 36 g of finely ground espresso into your portafilter (18 g per double shot). Distribute and tamp evenly. Pull two double shots (about 60 ml each) into the warmed cups or into a small pitcher — total ~120 ml. Aim for extraction time ~25–30 seconds per double shot. If you don’t have an espresso machine, use the 120 ml of very strong brewed coffee prepared earlier; proceed to 'Assembly'.

3
Measure and chill
Measure 480 ml of whole milk (240 ml per latte). Keep milk cold until ready to steam — cold milk foams more predictably.
4
Steam milk (espresso machine steam wand)
Purge steam wand briefly. Submerge the tip just below the surface of the milk and introduce air for 2–4 seconds to create microfoam, then lower the pitcher to fully submerge the tip and heat milk to 60–65°C (140–149°F). The milk should have a glossy, velvety microfoam with very small bubbles. Total steaming time ~20–40 seconds depending on your equipment. Tap the pitcher on the counter and swirl to integrate foam and liquid milk.
5
Stovetop / handheld frother alternative
Heat milk in a small saucepan over medium-low heat until it reaches ~60–65°C (do not boil). Remove from heat. Froth with a handheld frother or whisk vigorously to create microfoam; aim for small, fine bubbles. Let milk sit briefly and swirl to integrate foam.

6
Add sweetener or flavor
If using simple syrup or vanilla, add it to each warmed cup before pouring coffee: for two servings, divide 2 tbs simple syrup (1 tbs per cup) or 1 tsp vanilla extract between cups (or add to taste). Stir briefly so sweetener is distributed.
7
Garnish
After pouring, finish each latte with a light dusting of cocoa powder (≈0.25 tsp total divided) or a pinch of ground cinnamon (≈0.125 tsp total divided), if desired.

8
Combine and pour
If pulled directly into cups, pour steamed milk into each cup: start pouring from about 10–15 cm (4–6 in) above the cup to let milk integrate with espresso, then bring the pitcher closer and pour more slowly to create a 1–2 cm layer of microfoam on top. Aim for roughly 240 ml total beverage volume per cup (≈60 ml espresso + 180 ml milk/foam). If you pulled espresso into a pitcher, divide espresso between the warmed cups first, then pour milk as described.
9
Latte art (optional)
To create simple latte art, once the cup is nearly full, lower the pitcher to the surface and wiggle gently while pouring to form a pattern, finishing with a quick lift and a cut-through motion to define a heart or rosette.
10
Serve
Serve immediately while hot. Provide a spoon if the guest wants to stir in extras. Clean steam wand and equipment promptly.