Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
coffee & tea
Method
coffee & tea
- 1
Prepare equipment
Preheat your cup by rinsing it with hot water or placing it on a cup warmer. If using an espresso machine, ensure the portafilter and group head are clean and warmed.
- 2
Pull the espresso
Grind fresh coffee for espresso and tamp to an even puck. Pull a double shot of espresso (about 60 ml). If you don't have an espresso machine, brew a very strong concentrated coffee using an Aeropress or Moka pot to achieve a similar strength.
- 3
Add Mexican vanilla
Immediately after pulling the espresso, add 1/2 tsp Mexican vanilla extract to the hot espresso. Stir gently to dissolve and evenly distribute the vanilla flavor.
- 4
Steam and texture the almond milk
Pour 240 ml almond milk into a steaming pitcher. Steam milk until it reaches 60–65°C (140–149°F) and microfoam forms — aim for a velvety texture with small, glossy bubbles. If you don't have a steam wand, heat the milk on the stovetop or in the microwave until hot (do not boil), then froth with a handheld frother until smooth and slightly foamy.
- 5
Assemble the Vanilla Vida
Pour the vanilla-infused espresso into your warmed cup. Hold back the foam with a spoon and pour the steamed almond milk into the espresso, finishing with a gentle pour to incorporate a thin layer of foam on top. For a layered look, pour slowly so espresso and milk integrate evenly.
- 6
Adjust and serve
Taste and, if desired, add another 1/4 tsp of vanilla or a sweetener of your choice to taste (optional). Serve immediately. Enjoy the Vanilla Vida while hot.
