Homemade latte
A creamy hot latte without an espresso machine: strong coffee topped with silky steamed milk you froth in a jar, with a whisk or in a French press.
- Prep
- 2 min
- Cook
- 5 min
- Serves
- 1
- Per serve
- 130 kcal
Ingredients
Method
Make the espresso: pull a double shot, brew a moka pot over medium heat until it gurgles, press an AeroPress with 18 g fine coffee and 60 ml hot water, or stir the instant espresso powder into hot water. Pour it into a large mug and stir in the sugar if using.
Froth the milk while the coffee brews. Jar method: pour the cold milk into a clean, microwave-safe glass jar (no more than half full), screw on the lid and shake hard until it's foamy and roughly doubled.
Take the lid off and microwave the jar for about 1 minute, until the milk is hot and steaming but not boiling and the foam has risen and set on top. (No microwave? Heat the milk in a small pan until steaming, then whisk hard or pump it in a French press 15 to 20 times.)
Tap the jar on the counter and swirl it to break up big bubbles. Pour the hot milk into the coffee, holding the foam back with a spoon, then spoon a thin layer of foam on top.
Tips
- Never shake hot milk in a sealed jar: the pressure can pop the lid. Shake it cold, then microwave it with the lid off.
- Don't let the milk boil. Steamy and too hot to hold your finger in (around 150°F) is the sweet spot for sweet, silky milk.
- A latte is mostly milk with a thin cap of foam. Want a thicker foam? That's a cappuccino.
