First, we need to make sure that we are calm and collected. In the fervor of wanting to make and taste something delicious, we can sometimes rush a bit. So, take a deep breath and prepare yourself for an enjoyable experience. Good things take time.
For this project, we will need:
Now that we have everything we need, it’s time to put the whole thing together. We are going to walk you through the process, step by step, with instructions on how to change the recipe or process as needed. We understand that you might have an entirely different kitchen setup.
The first thing we must do is grind our coffee. Since we are going to use a shot of espresso, we need to grind it as fine as possible because we prefer our shot extra strong. Because of the finer grind, the water will really have to work to get the coffee through and in the process, extract more of the bean.
We understand that you might not have a method for making espresso, so simply grind your coffee a little finer than you normally would for whatever brewing method you are using. We also recommend using more coffee than normal.
Heat up the water for the Moka pot. We do this beforehand because we do not want to burn the grounds by heating them too much while waiting for the water to get hot.
If you are not using a Moka pot, just prepare your coffee how you would normally.
To “steam” our milk, we will start by putting it in a small saucepan and heating it on low to medium heat so as not to burn the milk. This will also allow us to prepare our coffee and have the two be ready at the same time, making for the freshest drink possible.
Alternatively, put half the amount of milk you wish to “froth” in a microwavable jar with a lid, and shake it up. It should double in volume. Once you’ve done this, microwave your milk for 30-45 seconds, and you’ll have fresh frothed milk!
Time for our shot to be ready! The coffee will go in the Moka pot, along with the water, and we will wait for the syrupy goodness to start oozing up. While this is happening, we can do the next two steps.
Pour the desired amount of vanilla syrup into the receptacle that will also hold your shot of espresso. We recommend using between ½ ounce to 1 ounce, depending on how sweet you want your drink to be.
Once your milk has reached a safe and appropriate drinking temperature (for a latte, we recommend between 150-160 degrees Fahrenheit, as milk burns at 180 degrees), we will whisk the milk to introduce air into it, as little or as much as you like. You can either do this with a traditional whisking motion or by placing it between your hands and rolling it back and forth.
Feel free to marvel at how beautiful the espresso looks as it mixes with the syrups!
Pour the milk over the shot and then …
You now have yourself a lovely and delicious vanilla latte right in the comfort of your own home. You also have the fundamental knowledge of how to make this coffee drink any time you want. Think of how many other wonderful drinks you could make! Speaking of which …
You want a latte, but it’s over 100 degrees outside, so you don’t feel like drinking something that is also hot. You’re in luck, because vanilla lattes are equally good iced, and it’s even easier to make. Here’s how to do it:
The first step is the easiest, as all we need to do is fill a glass of your choosing with ice.
Then we will repeat Step 7 from above: After we have mixed the vanilla syrup with the espresso, we will pour the espresso mixture over the ice.
Then, simply pour the preferred amount of milk over the espresso mix, and you have yourself a lovely summer coffee drink!
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