Every cold morning when I pry my eyes open, not yet ready to start the day, I nearly dread getting out of bed. The only part I look forward to is my belly-warming, happiness-inducing morning coffee.
I must say, I’m a latte girl. Love ’em. That’s my coffee shop go-to, no matter the coffee shop. Sure, I could make a latte at home quickly, but they never turned out like coffee shop lattes. I could never get the foam just right, and I would always fall back to pouring milk into my coffee and moving on with the day. That’s still delicious, but holy cow is this so much better!
But let me tell you…I figured it out. And I figured out a dairy-free (YES, no dairy!) version. It’s delicious. It tastes like a barista made it.
And it took me all of 3 minutes to make. Look, there’s foam!
Loooootsssss of foam. So foamy. Bubbles. So bubbly. Frothy. Can’t get over it. What type of voodoo did I do to make such a latte, you ask? Nothing out of the ordinary. But let me tell you, once you start making homemade lattes this way, you’ll wonder why you haven’t been making lattes this way all your life. Are you ready? Are you sure you’re ready?
You’re ready. I used a blender. Specifically a Vitamix, but any blender will do. The blender aerates the milk, making it thick and foamy.
The bubbles stayed intact until I finished my latte, just like a coffee shop latte. Fancy!
Here’s how you make it!
- 1 Cup Almond Milk (I'm using Vanilla Almond Milk. Use the almond milk of your choice)
- 1/2 Cup Espresso (You can also use regular coffee and double the amount for a more concentrated brew, but espresso is best)
- Prepare espresso or coffee. Set aside.
- In a heat-safe container, heat almond milk in microwave on HIGH for 1 minute. Heating times may vary, but you generally want your milk to be pretty hot.
- Pour milk into blender and blend for 1 minute on medium speed. On the Vitamix, I went to 3-4. It should be very bubbly.
- Carefully pour milk back (don't disturb the bubbles) into heat-safe container and microwave again for 30 more seconds.
- Prepare your coffee mug. Pour in the espresso/coffee.
- Pour in the liquid part of the almond milk until there is about 1.5 inches of space from the top of your mug. Then, using a spoon, carefully pour on the bubbles.
- Serve immediately.
This can be made with any type of milk, including soy and coconut. I've found that almond milk works best for a non-dairy version since the bubbles stay intact longer.
What do you think of making homemade lattes this way? I don’t think I’ll go back to pouring milk into black coffee unless I really don’t have time to spare.Yum