Café caliber lattes are easy to make in your own home with no fancy equipment and at a fraction of the usual cost － hot, iced, with foam or without!
As I was getting breakfast ready on Monday dawn, a news floor about lattes caught my attention. Teasing his approaching “ exclusive, ” the reporter questioned what might be wrong with the lattes served by a long-familiar cafe.
Having picked up more than one caffe latte that felt a wee spot light up for the cup size, I was pretty certain I knew the spin on this story. certain adequate, not one of the six or seven grande lattes that were purchased ( all from different locations ) for this test weighed in at the full moon 16 ounces. One or two topped out at a bare 12 ounces–technically a “ tall, ” or a full size less .
so if you needed precisely one more reason to take a stab at a DIY translation, there it is ! badly though, I fork over the casual five dollar poster in return for a creamy caffeinated cafe concoction, but the reality is that a cafe-worthy caffe latte is very easy to make at family for a fraction of the price. As an total bonus, you can even have foam without a fancy frother !
There are several recipes for cafe beverages on this web log already, and they all give the choice of using excess strong chocolate alternatively of espresso. The lapp is surely an choice here, but with the across-the-board handiness of bang-up tasting pod options, a truly spot-on replica of your favorite purchased latte–iced or hot, flavored or not–is within reach. ( For those who may be looking, I use the widely available Nespresso machine with Gourmesso chocolate. )
The jar whoremaster for frothing milk works quite well ; just start with a big jar as the milk will roughly double in volume while shaking and will foam up more when microwaving. Heating the shake milk in the microwave is what sets the foam. ( The foam in the pictures was actually sitting on the hot drinks for about an hour. ) I have tried warming the milk before shaking and then microwaving again to set the foam, but the amount of foam will be less in this lawsuit. Whole milk may be used—even non-dairy milk—although the higher protein-to-fat proportion in nonfat, 1 %, and 2 % milk results in slightly more foam. I personally like 1 % or 2 % for the tastiest drink. : )
There’s no need for a fancy frother if you have a microwave and a 16-ounce or larger jar.
If you’re thirsty for an iced latte, simply pour the hot espresso directly over ice, and then add cold milk and optional flavored syrup. If thinking ahead, you may chill the espresso first. 
Homemade Latte Prep Time:
3 minutes
Cook Time:
2 minutes
Total Time:
5 minutes
Yield:
1 Cup
Ingredients
- 1 part espresso or strongly brewed coffee* (I use Gourmesso pods)
- 3 parts 2% or nonfat milk
- Optional: Simple Vanilla Syrup or sweetener/flavored syrup of choice; cocoa powder or cinnamon to garnish; ice
Instructions
- Make your espresso or powerfully brewed coffee : If you don ’ triiodothyronine have an espresso machine or pod option like a Nespresso, firm french press or double-strength brewed chocolate are good options .
- To froth the milk without a frother : Pour the milk into a big jar with a hat. Ideally, fill no more than a third of the jolt. Screw the hat on tightly, and shake the clash vigorously until the milk is bubbling and has roughly doubled in volume. This should take 30 to 60 seconds .
- Remove the hat and microwave the milk, uncover, for 30 seconds. The bubbling milk will rise to the top, and the inflame from the microwave will stabilize it. Keep an eye on the jar. If you see the foam is close to overflowing ( it will actually climb an inch or more above the crown of the clash before spilling over ), stop the microwave, let the foam settle a bit, and then restart to finish the 30 seconds, stopping again, if necessary, to allow the foam to settle. If the milk is not warm enough after the first 30 seconds, give it another 30 seconds, keeping your eye on the jolt, once again, to avoid overflow .
- Pour the espresso or hard chocolate into a wide, shallow chocolate cup or countenance of choice. Pour the coveted amount of quick milk over the espresso. The foam tends to cling to the jar, but you can hold it back with a spoon if necessary. If you ’ d like to add a season syrup or bait, stir it in now. then use the spoon to scoop the foam on peak. Garnish with a scatter of cocoa powder or cinnamon if desired .
One part espresso to three parts milk is the standard caffe latte ratio, but many coffeehouses use a 1:4 or 1:5 ratio. I recommend starting with the be amounts and adjusting to taste
- For an 8-ounce latte: 2 ounces espresso or double-strength coffee and 6 ounces milk
- For a 12-ounce (“tall”) latte: 3 ounces espresso/double-strength coffee and 9 ounces milk
- For a 16-ounce (“grande”) latte: 4 ounces of espresso/double-strength coffee and 12 ounces milk
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There ’ s no want for a fancy frother if you have a microwave and a 16-ounce or larger jar.If you ’ ra thirsty for an ice caffe latte, simply pour the blistering espresso directly over methamphetamine, and then add cold milk and optional season syrup. If thinking ahead, you may chill the espresso first .
