Vanilla Latte Recipe

Time8m

Serves1

Espresso Milk With Flavor,and Cream

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Ingredients

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1
Preheat & Dose
Preheat your espresso machine and portafilter by running a blank shot. Grind 18 g of dark roast coffee to a fine espresso grind and distribute evenly in the portafilter.
2
Tamp & Extract
Tamp the ground coffee firmly and evenly. Lock the portafilter in place and extract a double shot of espresso (about 60 ml) directly into your serving cup. Aim for a 25–30 second extraction for balanced flavor.

3
Sweeten
Pour 1.5 tablespoons vanilla syrup and 1 teaspoon sugar into the serving cup with the hot espresso. Stir well until the sugar dissolves and the syrup integrates with the crema.
4
Steam Milk
Steam 10 fl oz (about 300 ml) whole milk to 60–65°C (140–149°F) with a smooth, velvety microfoam. If you don't have a steamer, gently heat the milk on the stove to the same temperature and whisk vigorously or use a handheld frother to create microfoam.
5
Combine
Hold back the foam with a spoon and pour the steamed milk into the espresso cup, filling to about 3/4 full. Spoon the remaining microfoam on top to create a thin layer of foam typical for a latte.

6
Finish
Top the latte with 2 tablespoons lightly whipped heavy cream for richness, smoothing it gently over the foam. If desired, dust with a pinch of ground cinnamon or cocoa powder for aroma and presentation.
7
Serve
Serve immediately while hot. Provide a stirrer so the guest can adjust sweetness or creaminess to taste.