Piccolo latte

If you like milk in your coffee, but are feeling stuffed to the brim, a piccolo is the perfect way to take the edge off an espresso.

Think of the ratio as one part espresso to two parts steamed milk.

Ingredients

• One shot of espresso
• Fresh, cold milk, either dairy or plant-based

Equipment

• Espresso machine
• Milk jug
• An espresso cup
• Thermometer

Recipe

1. Make the shot of espresso directly into the small glass
2. Fill the milk jug to the line indicated on the side
3. Steam the milk to 130 – 150F. You can use a thermometer to get a feel for how hot this feels in your hand. This is called stretching the milk. If you notice any large bubbles, you can give the milk a slight tap on the table. You want to have less foam than normal.
4. Hold the jug at an angle an inch from the espresso glass and start slowly pouring, bring the jug closer to the centre to form a heart shape.
5. Enjoy!