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.
Espresso
Vanilla Syrup
Milk
Finish
Method
Vanilla Syrup
Make quick syrup
Combine 2 tbs granulated sugar and 2 tbs water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture just comes to a simmer, about 2–3 minutes. Remove from heat and stir in 1 tsp pure vanilla extract. Let cool slightly while preparing espresso. (If you prefer a smoother flavor, simmer for 4–5 minutes to reduce slightly, then cool.)
Espresso
Pull espresso
Dose 18 g of freshly ground espresso into your portafilter and tamp evenly. Brew two 1-oz (total ~36 ml) shots of espresso into a 12-oz cup or pitcher. If using a stovetop Moka pot or Aeropress, target a strong 1.5–2 oz equivalent of concentrated coffee. Keep espresso hot.
Milk
Steam or heat milk
Pour 10 oz cold whole milk into a steam pitcher. Steam with a steam wand to about 60–65°C (140–149°F), producing a velvety microfoam; aim for about 1 oz of light foam. If you don't have a steam wand, gently heat milk on the stovetop to 60–65°C (don’t boil) and then froth with a handheld frother to incorporate air, creating about 1 oz foam.
Combine and serve
Pour 1–2 tbs of the warm vanilla syrup into the 12-oz cup. Pour the hot espresso over the syrup. Swirl gently to combine. Immediately pour the steamed milk into the cup, holding back foam with a spoon, then spoon the remaining ~1 oz foam on top. Optionally dust with a pinch of ground cinnamon or cocoa. Serve immediately.