Ingredients
Equipment
Method
- Pull two fresh espresso shots within 25-30 seconds into a small cup or shot glass.
- Fill a 16 oz tall glass with ice cubes, stopping about an inch from the top.
- Pour the espresso over the ice slowly and steadily to cool it gradually.
- Add 0.5 oz vanilla syrup if using and stir well with a long spoon.
- Pour 10 oz cold whole milk into a frothing pitcher or small container.
- Froth the milk gently for 30-45 seconds until microfoam forms on the surface.
- Pour the frothed milk into the glass, holding back the foam, then top with a thin layer of microfoam.
- Stir thoroughly and taste, adjusting sweetness or strength as needed.
Notes
The key to nailing this recipe is using fresh espresso and cold milk, never heating it, which keeps the drink creamy and prevents separation.