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Brown Sugar Latte

A rich and lightly sweet coffee drink that combines bold espresso with brown sugar's natural caramel notes and silky steamed milk. Ready in just 5 minutes, this café-quality latte is simple to make at home with ingredients you likely already have.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Drinks and Beverages
Cuisine: Café, Modern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ounces espresso about 1 or 2 shots depending on your machine
  • 1.5 tablespoons brown sugar packed
  • 10 ounces whole milk steamed
  • 0.5 ounces milk foam about a quarter inch on top
  • 1 tablespoon water optional, for dissolving sugar

Equipment

  • Espresso machine or moka pot
  • Milk frother or steam wand
  • 12-16 ounce cup or mug
  • Spoon for stirring
  • Kitchen scale (optional)
  • Thermometer for milk (optional)

Method
 

  1. Pull a double shot of espresso (2 ounces) directly into your cup using an espresso machine or Moka pot.
  2. Immediately add 1.5 tablespoons of packed brown sugar to the hot espresso.
  3. Add 1 tablespoon of warm water (optional) and stir for about 15 seconds until the brown sugar completely dissolves.
  4. Pour 10 ounces of milk into a metal pitcher, filling it at least one-third full but not more than halfway.
  5. Submerge the steam wand about one centimeter below the milk's surface and turn on full power, listening for a soft hissing sound.
  6. Keep the wand just below the surface for the first few seconds to draw air into the milk and create microfoam.
  7. Gradually push the steam wand deeper into the milk and gently tilt your pitcher to create a whirlpool effect.
  8. Steam until the milk reaches 150 to 155 degrees Fahrenheit (about 30 to 40 seconds), or until the pitcher is hot but not burning to touch.
  9. Hold the pitcher about one inch above the espresso and brown sugar mixture and pour the steamed milk in a slow, steady stream, pouring the foam last to create a thin layer on top.

Notes

Use fresh, high-quality espresso beans for best results. Pack brown sugar firmly when measuring. Steam milk to 150-155°F for optimal sweetness and texture. Clean steam wand immediately after use. For iced version, dissolve brown sugar in hot espresso first, then pour over ice with cold milk. Can substitute with oat milk or almond milk for dairy-free option.