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Blondie Coffee

This creamy, subtly sweet drink combines espresso with velvety steamed milk and a kiss of caramel or vanilla, creating a coffee shop favorite you can make at home in minutes. It's smoother than a latte, richer than a cappuccino, and strikes the perfect balance between indulgence and simplicity.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Drinks and Beverages
Cuisine: American Café
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 ounces double shot espresso
  • 8 ounces whole milk
  • 0.5 ounce caramel syrup or vanilla syrup
  • Pinch of sea salt optional
  • Whipped cream for topping optional

Equipment

  • Espresso machine or moka pot
  • Milk frother or steam wand
  • 12-ounce coffee mug or cup
  • Spoon for stirring
  • Small pitcher for frothing milk
  • Kitchen thermometer

Method
 

  1. Start your espresso machine or moka pot and pull a double shot of espresso (about 1.5 ounces) into your mug.
  2. Pour 0.5 ounce of caramel syrup directly into the hot espresso and stir well until fully combined.
  3. Pour 8 ounces of cold whole milk into your pitcher or milk container.
  4. Insert the steam wand just below the surface of the milk and turn it on, listening for a gentle hissing sound. As the milk heats and froths, gradually lower the pitcher so the steam wand sits deeper in the milk, creating a rolling motion that incorporates small, velvety bubbles.
  5. Heat your milk until it reaches about 150 to 155 degrees Fahrenheit, which should take about 30 to 45 seconds.
  6. Remove the steam wand and tap your pitcher firmly on the counter a few times to break up any large bubbles. Swirl the milk gently to create a smooth, glossy texture.
  7. Slowly pour the steamed milk into your mug, holding back the foam with a spoon so the milk flows first. Start with a steady stream, then angle your mug and pour faster once you've filled it about halfway to incorporate the remaining foam on top.
  8. Pour any remaining velvety foam onto the top of your coffee until your mug is full. Sprinkle a tiny pinch of sea salt on top if desired and serve immediately.

Notes

Use fresh, cold milk every time for best frothing results. Pull your espresso shot right before you're ready to froth your milk so the espresso stays hot. Don't overheat the milk - temperatures above 160 degrees scald the milk and make it taste burnt. Always add syrup to the hot espresso first for even distribution. Clean your steam wand immediately after use to prevent milk residue buildup. Experiment with different syrups like vanilla, brown sugar, or hazelnut for variation.