Oat Milk Latte

How to Make It

1. 1

   Brew Your Espresso

   Prepare 2 shots (60 ml) of espresso using an espresso machine, Moka pot, or AeroPress. If using instant coffee, dissolve 2 teaspoons of high-quality instant espresso powder in 60 ml of hot water (90–94°C). Pour the espresso into your serving mug.

   Tip: Avoid boiling water (100°C) as it scorches coffee grounds and creates bitterness. Aim for 90–94°C for optimal extraction and flavour.
2. 2

   Warm and Froth the Oat Milk

   Pour 240 ml of unsweetened barista-blend oat milk into a small saucepan and heat over medium-low heat until it reaches approximately 60–65°C — do not boil, as this destroys the natural beta-glucan fibre structure and causes separation. If using a steam wand, steam the oat milk to 60–65°C simultaneously. Froth using a handheld milk frother, steam wand, or by vigorously shaking in a sealed jar for 30 seconds until a light, airy foam forms.

   Tip: Barista-blend oat milk contains added fats that help it froth and hold texture much like dairy milk. Standard oat milk can be used but may produce less stable foam.
3. 3

   Add Vanilla (Optional)

   If using vanilla extract, stir it directly into the warm frothed oat milk before pouring. This adds natural depth of flavour without the need for flavoured syrups or added sugars.

   Tip: One teaspoon of pure vanilla extract adds negligible calories and no sugar — a smart swap over flavoured coffee syrups which can add 50–100 calories per pump.
4. 4

   Combine and Layer

   Hold a spoon just above the surface of your espresso and slowly pour the warm oat milk over the back of the spoon to create gentle layering. Once most of the milk is added, spoon the foam on top to finish the drink with a classic latte crown.

   Tip: Pouring slowly over a spoon controls flow and helps the milk integrate smoothly with the espresso rather than splashing and losing the foam structure.
5. 5

   Garnish and Serve

   Dust the foam lightly with ground cinnamon and optionally a pinch of unsweetened cocoa powder. Serve immediately while the espresso is fresh and the milk foam is at peak texture.

   Tip: Cinnamon contains cinnamaldehyde, a bioactive compound with documented anti-inflammatory and mild blood glucose-stabilising properties — making it a genuinely functional garnish, not merely decorative.