Almond Milk Latte
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My creamy almond milk latte recipe is quick, easy, and better than Starbucks. It’s naturally vegan, and you don’t need an espresso machine.
I tend to be quite smart with my money, but I do have one vice: coffee shops. My habit started during my university days…and I hesitate to tell you how long ago those were.
My standing order at my local shop was always a latte with almond milk, and since I started making them at home, my wallet has thanked me.
Getting an almond milk latte right comes down to one thing- milk. If you use regular or the wrong kind, the espresso separates as soon as it hits the warm milk. In testing, I found that using a barista blend of almond milk with added fat (usually oil) helps keep the latte smooth and creamy without separation. Califia Farms is my go-to, but many grocery stores also stock their own version. As long as it contains some oil or fat, you’ll get a creamy latte.
Table of Contents
Why I love this recipe
- Simple ingredients. All you need is almond milk, espresso, and an optional sweetener.
- Better flavor than Starbucks. Because I can use higher-quality espresso beans.
- Way cheaper, too. I’ve paid close to $9 for a latte. That’s plain robbery!
- Make a hot or iced latte. I prefer warm lattes, but they’re easy to serve over ice if that’s your style.
- You don’t need a fancy espresso machine. You can use a pot, blender, milk frother, or even the microwave. I’ll explain how down below.
Key Ingredients
Here’s what goes into my homemade almond latte, along with kitchen notes. Full measurements are in the recipe card below.
- Unsweetened almond milk. Nowadays, most grocery stores carry a ‘barista blend’ of almond milk, which is almond milk designed not to separate in hot coffee. I use plain, unsweetened barista almond milk so I can add my own sweetener.
- Espresso, strong coffee, OR instant coffee. Either one full shot of espresso or 2 teaspoons of instant coffee mixed with 2 tablespoons of boiling water.
- Sweetener. Optional, but add only if you prefer added sweetness.
How to make an almond milk latte
Step 1- Add the espresso. Pour the espresso into two mugs.
Step 2- Steam the milk. Pour the milk into a metal steamer and use the steam attachment on your espresso machine. Froth until you have an inch of foam. Watch for small bubbles rather than large airy ones. Large bubbles mean the milk is over-frothed and will taste dry. The milk should look glossy and have the consistency of wet paint (sorry, but that’s the best description).
Step 3- Assemble. Stir the milk into the espresso, then spoon the foam on top.
What if I don’t have a milk steamer?
If you don’t have an espresso machine, you can still make a frothy milk topping. Here’s how:
Microwave. Pour the milk into a glass jar and cover with a lid. Shake until the milk becomes frothy. Remove the lid, microwave until warm, then add the milk and foam on top.
Milk frother. Microwave or simmer milk until warm, then pour it into a glass container. Use a milk frother to froth the milk until it doubles in size. Strain the milk and spoon the foam on top.
Blender. Heat the milk until warm, then add it to a blender (with the vent hole open) and blend on low, then gradually increase until you’re blending at high speed. Once the milk is frothy, strain it and top with the foam.
Stovetop. Pour milk into a saucepan over medium heat. Once simmering, whisk vigorously until it starts to foam. Pour the warm milk into the two espresso glasses and top with foam.
Arman’s recipe tips
- Use a thermometer. The milk shouldn’t be higher than 60C/140F in temperature. Any hotter can scorch and taste burnt.
- Make an iced almond milk latte. Chill the latte briefly, then pour over ice. Better yet, have some coffee ice cubes ready so the latte doesn’t dilute.
- For a hint of chocolate, use unsweetened chocolate almond milk. This is my partner’s favorite afternoon treat.
- Amp up the almond flavor. Add ½ teaspoon of almond extract.
- Add a pinch of salt. A pinch of salt rounds out any bitterness from the espresso- a trick I picked up from a barista at my local coffee shop.
Variations
- Matcha latte. Replace the espresso with 1 1/2 teaspoons of matcha powder and 1 teaspoon of sweetener.
- Vanilla latte. Add 1 teaspoon vanilla extract and 1 tablespoon of sweetener. Alternatively, add vanilla coffee syrup.
- Pumpkin spice latte. Add 1 teaspoon of pumpkin spice mix and 1 teaspoon of sweetener.
- Honey latte. Use honey as your sweetener.
- Caramel latte. Add a drizzle of caramel syrup.
- Golden milk latte. Add a dash of cinnamon, turmeric, ginger powder, and a drizzle of maple syrup.
Storage instructions
To store: Leftovers can be refrigerated in an airtight container for up to 3 days.
To reheat: Microwave in 30-second intervals or reheat in a small saucepan until warm. Just note that it won’t be frothy, but still delicious.
Frequently asked questions
Not necessarily, although they are dairy-free. Lattes made with almond milk can be very sugary if you use sweetened almond milk or add extra syrups. For a healthier almond latte, use unsweetened barista almond milk (clearly labeled) and sugar-free syrups or sweeteners.
Almond Milk Latte
Ingredients
- 2 shots espresso or instant coffee * See notes
- 1 1/2 cups almond milk barista blend ** See notes
Instructions
- Prepare two shots of espresso into two coffee mugs or glasses.
- Add your almond milk into a metallic coffee jug. Steam your milk by using the steamer attachment of the coffee machine. Once it has around an inch of froth on top, remove it from the heat.
- Use a spoon to sieve the milk evenly amongst the two cups. Pour the foam over the top and serve.
Microwave instructions
- Add the milk into a glass jar and add the lid on top. Vigorously shake the jar until the milk becomes frothy and doubles in size. Remove the lid and microwave for 30-60 seconds, until froth appears on top and the milk is warm.
- Using a spoon, hold back the froth from the jar and pour the milk into the two cups. Spoon out the foam on top of both of them.
Notes
Nutrition
More latte recipes
- Oat milk latte– Always creamy and rich, and the closest to regular milk.
- Gingerbread latte– This is better than Starbucks- just ask my partner, who would have them daily.
- Keto pumpkin spice latte– Enjoy this holiday drink year-round, and without the sugar.
Simple and elegant. Good job
I can’t find the recipe for your chocolate vegan cake! It says “swipe up on stories” but I can’t find it! It looks delish!
Use the search function, I have several cakes on it 🙂