La Colombe Vanilla Oat Milk Latte Recipe
Make La Colombe Vanilla Oat Milk Latte Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Vanilla syrup
Oat milk
Garnish (optional)
Method
Vanilla syrup
Make simple vanilla syrup
Combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool for 2 minutes, then stir in 1 tsp pure vanilla extract. Transfer to a heatproof container and cool to room temperature before using. Yields roughly 4–5 tablespoons; use 1–2 tablespoons per latte depending on sweetness preference. Refrigerate leftover syrup up to 2 weeks.
Espresso
Pull espresso
Dose approximately 18 g (0.036 kg) of freshly ground espresso into a clean, tamped portafilter (medium-fine grind). Brew two short shots (about 60 ml combined) of espresso using an espresso machine. If you don’t have an espresso machine, brew 60 ml of very strong coffee using an Aeropress or Moka pot.
Oat milk
Steam / froth oat milk
Pour 1 cup cold barista-style oat milk into a metal steaming pitcher. If you want a slightly richer mouthfeel, add 1/4 tsp neutral oil and whisk briefly. Steam with the steam wand until the milk reaches about 60–65°C (140–149°F) and you have a velvety microfoam (aim for fine, silky texture, not big bubbles). If you don’t have a steam wand, froth the oat milk vigorously with a handheld frother or heat on the stove to 60–65°C then froth for 20–30 seconds to create foam.
Rest milk
Tap the pitcher on the counter once and swirl to settle the foam and eliminate larger bubbles; this helps with pouring latte art and achieving a smooth texture.
Assemble
Add 1–2 tablespoons of the prepared vanilla syrup to a warmed 12–16 oz (350–475 ml) latte cup or glass (adjust to taste). Pour the pulled espresso over the syrup.
Swirl the espresso and syrup gently to combine.
Hold back the foam with a spoon and pour the steamed oat milk into the cup, filling to near the top; then spoon or finish with a thin layer of microfoam. If desired, create simple latte art by pouring steadily close to the surface and finishing with a lift-and-draw or circular motion.
Optional: Dust the finished latte with a light pinch (about 1/8 tsp) of ground cinnamon or vanilla bean powder.
Serve immediately. Adjust syrup and milk ratio to taste for subsequent drinks.
