📝 About This Recipe
Experience the gold standard of plant-based coffee with this ultra-creamy, naturally sweet oat milk latte. Unlike other dairy alternatives, oat milk possesses a unique molecular structure that allows it to froth into a micro-foam nearly identical to whole milk, perfectly complementing the robust, nutty notes of a dark roast espresso. This recipe elevates the humble morning coffee into a café-quality ritual, featuring a touch of homemade vanilla bean syrup and a hint of sea salt to brighten the grain's natural sugars.
🥗 Ingredients
The Coffee Base
- 18-20 grams Dark Roast Espresso Beans (freshly ground to a fine, sandy texture)
- 2 ounces Filtered Water (heated to 195-205°F for extraction)
The Milk Element
- 8-10 ounces Barista-Edition Oat Milk (chilled; look for brands with higher fat content for better foam)
Handcrafted Vanilla Syrup
- 1/2 cup Granulated Sugar (organic cane sugar works best)
- 1/2 cup Water (for the syrup base)
- 1 teaspoon Vanilla Bean Paste (or one whole vanilla bean, split)
- 1 pinch Sea Salt (to balance the sweetness)
Aromatic Finishes
- 1 pinch Ground Cinnamon (optional garnish)
- 1 dusting Cocoa Powder (high-quality Dutch-processed)
👨🍳 Instructions
-
1
Begin by preparing the vanilla syrup: In a small saucepan, combine the sugar, 1/2 cup water, and a pinch of salt over medium heat.
-
2
Stir the syrup constantly until the sugar is fully dissolved, then whisk in the vanilla bean paste. Remove from heat and let cool; this can be stored in the fridge for up to two weeks.
-
3
Preheat your latte mug by filling it with hot water for 1 minute. A warm vessel ensures your latte stays at the ideal drinking temperature longer.
-
4
Grind your espresso beans. The grind should be fine—resembling powdered sugar or fine table salt—to ensure a 25-30 second extraction time.
-
5
Dose the ground coffee into your portafilter. Use a tamper to apply even, firm pressure (about 30 lbs) to create a level 'puck' of coffee.
-
6
Discard the warming water from your mug and pull a double shot (2 ounces) of espresso directly into the mug.
-
7
While the espresso is pulling, stir in 1-2 teaspoons of your homemade vanilla syrup into the hot coffee to allow the flavors to fuse.
-
8
Pour the chilled oat milk into a stainless steel frothing pitcher, filling it just below the start of the spout.
-
9
Purge your steam wand to remove any condensation. Submerge the tip of the wand just below the surface of the oat milk at a slight angle.
-
10
Turn on the steam and 'stretch' the milk for 3-5 seconds by letting the tip hiss slightly, creating small bubbles. This builds the foam.
-
11
Lower the wand deeper into the pitcher to create a vortex (whirlpool). Continue heating until the pitcher is almost too hot to touch (approx. 145-155°F).
-
12
Tap the pitcher on the counter and swirl it vigorously to break any large bubbles, resulting in 'wet paint' textured micro-foam.
-
13
Hold your mug at a 45-degree angle. Start pouring the milk slowly into the center of the espresso from a height of 3 inches.
-
14
As the mug fills, bring the pitcher closer to the surface and level the mug. Use a gentle wrist wiggle to create a heart or leaf pattern if desired.
-
15
Finish with a light dusting of cinnamon or cocoa powder and serve immediately while the foam is velvety.
💡 Chef's Tips
Always use 'Barista Edition' oat milk as it contains added stabilizers and fats that prevent the milk from curdling when hitting the acidic espresso. Avoid overheating the oat milk; if it goes above 160°F, it can develop a burnt, grainy flavor and lose its natural sweetness. If you don't have an espresso machine, use a Moka pot or Aeropress to create a concentrated coffee base. Shake your oat milk carton vigorously before pouring into the pitcher to ensure the fats and minerals are well-distributed. Clean your steam wand immediately after use with a damp cloth to prevent oat milk residue from hardening inside the tip.
🍽️ Serving Suggestions
Pair with a warm, gluten-free almond flour biscotti for a sophisticated crunch. Serve alongside a bowl of fresh berries and coconut yogurt for a light, plant-based breakfast. Enjoy with a slice of dark chocolate toasted banana bread to complement the oat milk's nuttiness. For an iced version, skip the steaming and pour the cold oat milk and espresso over large artisanal ice cubes. Accompany with a savory avocado toast topped with chili flakes and lemon zest.