Autumn Spice Latte

A hot espresso drink with cinnamon, nutmeg, and vanilla folded into steamed milk, finished with lightly sweetened whipped cream and a dusting of spice.

By Julienne

Cook time: 7 minutes

Servings: 2

Ingredients

• 30 ml espresso freshly brewed
• 360 ml whole milk for steaming
• 5 g granulated sugar divided
• 2 g ground cinnamon divided
• 1 g ground nutmeg divided
• 1 g fine salt divided
• 3 ml vanilla extract divided
• 60 ml heavy cream cold
• 5 g granulated sugar divided
• 2 ml vanilla extract divided
• 20 g whipped cream for topping
• 120 ml water for steaming setup and rinsing

Instructions

1. If using an espresso machine, pull 30 ml espresso into a heatproof cup. If using a moka pot, brew 30 ml strong coffee concentrate and keep it hot. Coffee is hot and ready to combine.
2. In a small saucepan, combine 360 ml milk, 5 g sugar, 2 g cinnamon, 1 g nutmeg, 1 g salt, and 3 ml vanilla. Heat over medium-low, whisking, until steaming and just barely simmering at the edges; do not boil. Milk is steaming and the spices smell aromatic.
3. Remove the saucepan from the heat and froth the milk mixture with a frother or vigorous whisking until lightly foamy. Milk has visible foam and a creamy texture.
4. Divide the espresso between 2 mugs, then pour in the spiced milk mixture evenly. Both mugs are filled with evenly mixed latte.
5. Whip 60 ml heavy cream with the remaining 5 g sugar and 2 ml vanilla until softly billowy, then spoon 10 g onto each mug. Finish with the remaining cinnamon and nutmeg already measured in the spice blend by using the milk mixture as written; no extra spice is added at the end. Whipped cream holds soft peaks and the surface is topped with cream.
6. Use 120 ml water only if needed to rinse the saucepan and espresso equipment immediately after serving. Latte is ready to serve hot.