Café Con Leche Recipe

Brew coffee

Brew 1 cup of strong coffee using your preferred method (drip, French press, or Moka pot). Keep it hot. If you prefer a stronger café con leche, prepare 1 shot of espresso in addition to or instead of part of the brewed coffee.

Heat and froth milk

Pour 2 cups of whole milk into a small saucepan. Heat over medium-low heat until steaming and small bubbles form at the edges (170–180°F / 77–82°C), stirring occasionally to avoid skin forming. Do not boil. Alternatively, heat the milk in a microwave-safe pitcher for about 1½–2 minutes, checking to avoid boiling. If you like a light foam, froth the hot milk with a handheld frother, a French press (pump 10–15 times), or an espresso steam wand until you have a small layer of microfoam.

Combine coffee and milk

Pour the hot brewed coffee (and espresso shot if using) into two warmed cups, dividing evenly (about 1/2 cup coffee per serving if making 2 servings). Add steamed milk in a roughly 1:1 ratio to coffee: for each cup, pour about 1/2 cup steamed milk over the coffee, holding back foam with a spoon, then spoon foam on top. Adjust the coffee-to-milk ratio to taste (traditional café con leche is about equal parts).

Stir sugar into the hot brewed coffee before adding milk so it dissolves evenly. If using vanilla extract, add it to the milk while heating or stir a small amount into each finished cup. Taste and add more sugar if desired.

Serve each cup immediately. Garnish with a light dusting of ground cinnamon on top of the foam or place a cinnamon stick in the cup for stirring and aroma.