Ingredients
Method
- Measure the syrup into the cup.
- Steam the milk using an espresso machine's steam wand, or warm it in the microwave or in a pan on the stove. Track the temperature with a frothing thermometer, checking often to avoid overheating: dairy milk is typically steamed to 150-160°F, and nondairy milk a little cooler, to 140°F.
- If a steam wand was used, flush it by carefully opening the steam valve for a moment and closing it again, then take a clean, damp cloth and wipe down the stem and nozzle.
- Pull the espresso shots and pour them into the cup right away.
- Add the steamed milk and stir. If the drink will be garnished, stop roughly 1/4 inch short of the rim.
- Spoon on foam or pipe on whipped cream, then dust the top with pumpkin pie spice.
Notes
Make the espresso just before assembling the drink, after the milk is ready. A shot left standing soon trades its sweet, creamy flavor for a bitter, burnt one.
Flushing and wiping the steam wand after every use keeps it from clogging and guards against spoiled milk residue and bacteria growth.
Syrup and espresso amounts are a matter of taste; adjust both as desired.
No espresso machine: use 1/2 cup (4 ounces) of strong brewed coffee, such as French press coffee or moka pot coffee, in place of the 2 shots.