Almond Milk Latte
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!
Servings 2 servings
Calories 26kcal
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
* You can also use instant coffee. Mix 1-2 tablespoons of instant coffee with 2 tablespoons of boiling water.
** I recommend using a barista blend of almond milk. It steams and froths beautifully.
TO STORE: Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
TO REHEAT: Microwave in 30-second intervals or reheat in a small saucepan until warm.
TO SERVE CHILLED: Chill your latte first, before pouring it into a glass filled with ice.
Nutrition
Serving: 1serving | Calories: 26kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Sodium: 244mg | Fiber: 1g | Calcium: 225mg