Diy Latte Food

LATTE

Steps:

• Make around 35ml espresso using your coffee machine and pour it into the base of your cup.
• Steam the milk with the steamer attachment so that it has around 2-3cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

HOMEMADE CHAI LATTE

Steps:

• For the chai: In a 48-ounce French press coffee maker, combine the coffee, cardamom, cinnamon, ground ginger, allspice, grated ginger, pepper, cloves, salt and water. Place the lid on the coffee press with the plunger extended. Let the mixture brew for 4 minutes. Press down the plunger.
• While the coffee mixture is brewing, whisk the nonfat milk in a heavy medium saucepan over medium-high heat until very thick and foamy, 5 to 6 minutes.
• For the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon until combined. Set aside.
• Pour the coffee mixture into a medium saucepan and rewarm over medium heat. Stir in the condensed milk. Divide the chai among 4 cups and spoon large dollops of the whisked nonfat milk on top. Sprinkle with the cinnamon sugar and serve.

EASY LATTE

Steps:

• Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/8 to 1/4 cup; set aside., Pour Easy Espresso into a cup; pour in remaining hot milk. Spoon foam over top and serve immediately.

DIY PUMPKIN SPICE LATTE

Steps:

• Combine 3 to 4 tablespoons sugar, 2 1/2 tablespoons pumpkin puree, 1 tablespoon vanilla, a heaping 1/4 teaspoon each cinnamon and ginger, and 1/4 teaspoon nutmeg in a small saucepan. Whisk in 2 1/4 cups milk and 1/4 cup espresso (or strong brewed coffee) and bring to a simmer over medium-high heat. Pour into 2 mugs and top with whipped cream and more nutmeg.

CINNAMON LATTE

Steps:

• In a large pan, mix the cinnamon and sugar with a bit of milk.
• Add the rest of the milk and bring to a boil.
• Just as the mixture comes to a boil, take it off the heat.
• Split your hot coffee between 4 mugs.
• Pour in the milk and serve immediately.
• Another variation is to leave out the ground cinnamon, but instead put a large cinnamon stick, some cloves and green cardamom pods in the milk. Leave as it comes to a boil, set aside and let it infuse for a couple minutes. Then strain out the seasonings and pour into the coffee.

ICED LATTE

Steps:

• Mix the hot espresso with the sugar until it dissolves.
• Fill a glass with ice and stir in the sweetened coffee.
• Pour over the milk and stir until combined.

CAFE LATTE

Steps:

• Heat milk in a saucepan set over medium-low heat. Whisk briskly with a wire whisk to create foam. Brew espresso and pour into 4 cups. Pour in milk, holding back the foam with a spoon. Spoon foam over the top.

VANILLA LATTE

Steps:

• Heat milk in small saucepan on low heat until warm, stirring briskly and constantly with wire whisk to create foam.
• Remove from heat; stir in vanilla.
• Stir coffee into milk mixture.
• Serve immediately (they recommend with Nilla wafers).
• Other flavour option: 1/4 teaspoons almond extract instead of vanilla.