Flavoured Latte Recipe

Pull espresso

Brew a double shot of espresso (about 60 ml total). If you don't have an espresso machine, brew a strong 60 ml of coffee using a Moka pot or Aeropress.

Americano option

If you prefer a slightly milder latte or you used concentrated coffee, add 60 ml hot water to the espresso to dilute slightly. Otherwise skip this step.

Choose one syrup: hazelnut, vanilla, or caramel. Pour 30 ml (about 1 fl oz / 2 tablespoons) of your chosen syrup into the serving cup. Adjust to taste: use 15–45 ml depending on desired sweetness and strength.

Pour the espresso (and hot water if used) into the cup with the syrup and gently stir to combine, breaking up any syrup settled on the bottom.

Steam milk (espresso machine)

Pour 10 fl oz (about 300 ml) of cold milk into a steaming pitcher. Submerge the steam wand tip just below the surface and turn on steam to create microfoam. Keep the wand near the surface for 5–10 seconds to introduce air, then submerge deeper to heat milk. Target temperature 60–65°C (140–150°F). Tap pitcher on counter and swirl to remove large bubbles.

Alternative - stove or microwave

Heat milk gently to about 60–65°C (140–150°F) on the stove or in the microwave (stop before boiling). Froth by using a handheld milk frother, French press (pump 20–30 times), or by shaking hot milk vigorously in a tightly sealed jar (be careful handling hot jar).

Hold back the foam with a spoon and pour the steamed milk into the cup with espresso and syrup, filling until about 1 cm from the rim.

Spoon the remaining milk foam on top to create a thin cap. If desired, use a milk-pouring motion to create simple latte art (heart or rosette).

If using, add 2 tbsp whipped cream on top for extra indulgence. Sprinkle 1 tsp ground cinnamon or cocoa powder over the foam, or drizzle 5 ml caramel over the top for the caramel flavored option.

Serve immediately with a spoon and stirrer. Taste and adjust sweetness by adding more syrup if needed.