Mixpert reviewed recipe
Classic Café Latte
A latte uses more steamed milk and less foam than a cappuccino, creating a mellow espresso drink with a smooth, velvety texture.
Ready in8 minMakes1 servingCalories155Total sugar12g
Zero proofStep by step
Make it like a pro.
- 01
Brew two espresso shots into a warmed 12-ounce cup.
- 02
Steam the milk to 140–150°F, introducing only enough air to create glossy microfoam. Without a steam wand, heat the milk and froth it in a French press or sealed jar.
- 03
Tap and swirl the milk pitcher, then pour steadily into the espresso, finishing with a thin layer of foam.
Easy swaps
- Use 2% milk to save about 25 calories while keeping good foam.
- Choose unsweetened barista-style oat or soy milk for a dairy-free latte.
- Use one third cup very strong moka pot or brewed coffee when espresso is unavailable.
Mixpert tips
- Do not boil the milk; overheating flattens its sweetness and foam.
- Swirl espresso and steamed milk before pouring so both layers remain fluid.
Classic Café Latte questions
What is the difference between a latte and cappuccino?+
A latte contains more steamed milk and only a thin foam layer. A cappuccino is smaller and has a more equal balance of espresso, milk, and foam.
Can I make a latte without an espresso machine?+
Yes. Use strong moka pot coffee or double-strength brewed coffee, then heat and froth the milk separately.
