Vanilla Latte Recipe

Pull espresso

Brew two shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 60 ml of very strong coffee using an Aeropress or Moka pot. Pour brewed espresso into a 12 oz serving cup.

If your espresso is extremely concentrated and you prefer a slightly longer latte, add up to 30 ml hot water to the espresso and stir once to combine.

Add 2 tablespoons of vanilla syrup into the espresso. Stir briefly to dissolve and evenly distribute the flavor. If using extract and making homemade syrup: combine 1 cup sugar + 1 cup water in a saucepan, bring to a simmer until sugar dissolves, remove from heat and stir in 1 tsp vanilla extract; cool and store. Use 2 tbs for this drink.

Steam and foam milk

Pour 10 oz (about 300 ml) cold milk into a steam pitcher. Using an espresso machine steam wand: purge wand, submerge tip just below the surface and turn on to create microfoam for ~3–5 seconds, then fully submerge to heat milk to 60–65°C (140–149°F). Aim for velvety microfoam with about 1 oz of foam. If you don't have a steam wand, heat milk on the stove or in the microwave until hot (not boiling), then froth with a handheld frother or shake vigorously in a tightly sealed jar until foamy.

Gently tap the pitcher on the counter and swirl to collapse large bubbles and integrate foam.

Assemble latte

Slowly pour the steamed milk into the cup with espresso and vanilla syrup, holding back foam with a spoon. Finish by spooning about 1 oz of milk foam on top. If desired, practice a simple latte-art pour (centered steady pour then wiggle to finish).

Lightly dust the foam with a pinch of ground cinnamon or cocoa powder. Serve immediately.