Vanilla Latte Recipe

Make quick vanilla syrup

Combine 2 tbs granulated sugar and 2 tbs water in a small saucepan or microwave-safe container. Heat gently over medium-low heat, stirring until the sugar dissolves completely (about 2–3 minutes). Do not boil vigorously; you only need enough heat to dissolve the sugar. Remove from heat and stir in 1/2 tsp pure vanilla extract. Allow to cool slightly. This yields ~1.5–2 tbs of syrup—enough for a 12 oz latte. (If using pre-made syrup, skip this step and measure 2 tbs syrup.)

Brew espresso

Brew a double shot of espresso (about 0.5 oz dry coffee yielding ~60 ml liquid) using an espresso machine, stovetop Moka pot, or strong brewer. Aim for two 1–1.25 oz shots (total about 60 ml). If you don't have espresso capability, brew very strong coffee and use 60 ml.

Pre-warm cup

Pour a small amount of hot water into the 12 oz serving cup to warm it, then discard the water. This keeps the latte hotter longer.

Steam or heat and froth milk

Pour 10 oz whole milk (or preferred milk) into a steaming pitcher. Steam the milk with an espresso machine steam wand until it reaches 60–65°C (140–150°F) and has a velvety microfoam (about 20–30 seconds of steaming). If you don't have a steam wand: heat the milk on the stovetop or in the microwave until hot but not boiling (about 60–65°C or hot to the touch, ~1–1.5 minutes in microwave), then froth using a handheld frother or shake vigorously in a tightly sealed jar for 30–60 seconds to create foam.

Set aside foam

Let the milk sit for 10–15 seconds so foam stabilizes; gently tap the pitcher on the counter and swirl to remove large bubbles and polish texture.

Add 2 tbs of the prepared vanilla syrup into the warmed 12 oz cup.

Pour the brewed espresso into the cup over the syrup. Briefly stir to combine syrup and espresso.

Slowly pour the steamed milk into the cup, holding back the foam with a spoon for the last ounce. Aim for a 1:3 espresso-to-milk ratio so the finished drink fills ~12 oz.

Spoon the remaining microfoam on top to create a 1/2–1 cm foam layer.

Optional: dust with a light sprinkle of cocoa powder or ground cinnamon (about 1 tsp) for garnish.

Serve immediately. Stir before drinking if you prefer the vanilla fully mixed through the milk.