Latte

Short for the Italian caffelatte (coffee with milk), a latte is made by diluting espresso with a large quantity of hot steamed milk. A soothing and satisfying drink, a latte is traditionally drunk in the morning, especially in Italy, where it is rarely served later in the day. If you prefer your latte to pack a bigger punch, use a double shot of espresso (about 2 fl. oz./60 ml) instead of a single shot (about 1 fl. oz./30 ml).

Ingredients:

  • 1/2 cup (4 fl. oz./125 ml) cold whole milk
  • 1 shot of espresso (about 1 fl. oz./30 ml)

Directions:

Pour the milk into a steaming pitcher; set aside.

Using an espresso machine, prepare a single shot of espresso according to the manufacturer’s instructions, pulling it into an 8-ounce (250-ml) tumbler or latte glass.

Using the steam wand of your espresso machine, froth the milk according to the manufacturer’s instructions. You want the milk to reach a temperature of about 155°F (68°C) and have lots of small, tight bubbles instead of big soapy ones. Gently tap the steaming pitcher on your work surface to remove any large bubbles.

Using a spoon to hold back the foam at the top of the frothed milk, pour the frothed milk into the espresso. When the milk reaches about 1/4 inch (6 mm) from the top of the glass, remove the spoon and pour a thin layer of foam on top of the drink. Serve immediately. Makes 1 drink.

Williams Sonoma Test Kitchen