Café Con Leche (latte) Recipe

Brew coffee or pull espresso

Brew two shots of espresso (about 60 ml total). If you don't have an espresso machine, brew a strong concentrate using 60 ml of very strong coffee (use about 1:8 coffee to water ratio) and keep it hot.

Pour the espresso or strong coffee into the serving cup(s). If using brewed concentrate and you prefer a slightly milder drink, add up to 60 ml hot water to reach desired strength — traditional café con leche is roughly equal parts coffee and milk by volume.

Heat the milk

Pour 1 cup (240 ml) whole milk into a small saucepan or a milk pitcher. Heat over medium-low until steaming and small bubbles form around the edges (temperature about 60–65°C / 140–150°F). Do not boil; remove from heat as soon as steam rises.

Froth or foam (optional)

If you like a latte-style texture, froth 0.25 cup (60 ml) of the milk using a handheld frother, steam wand, or by shaking hot milk in a tightly sealed jar for 30–45 seconds. You want fine microfoam — a smooth, velvety foam to float on top. If you prefer a simpler café con leche, simply pour the heated milk without frothing.

Tilt the serving cup slightly and pour the heated milk slowly over the espresso/coffee, aiming for about equal parts coffee and milk. Use the frothed milk last to spoon a thin layer of foam on top if you frothed separately.

Stir in 1 teaspoon granulated sugar to the hot coffee before adding milk so it dissolves evenly (adjust to taste). For a garnish, lightly dust 1/4 teaspoon cinnamon over the foam or top.

Serve immediately while hot. Provide a spoon for stirring if sugar was added separately.