Brew a strong base: Pull 1–2 shots of espresso if you have a machine. No espresso maker? Brew strong coffee using a moka pot, AeroPress, or a French press with extra grounds. You want a bold, concentrated base.

Heat the milk gently: Warm the milk in a small pot over low to medium heat until it’s hot but not boiling (about 140–150°F/60–65°C). If you don’t have a thermometer, look for light steam and small bubbles around the edges.

Sweeten and flavor (optional): Stir in sweetener and vanilla while the milk is warm so it dissolves smoothly. Start small; you can always add more later.

Froth the milk: Use a handheld frother, French press, or a whisk. For a French press, pour in the warmed milk and pump the plunger up and down 15–20 times until the milk looks glossy and slightly thick, with fine microfoam.

Combine: Pour the espresso or strong coffee into your mug. Swirl the milk to keep it creamy, then pour it over the coffee, holding back the foam with a spoon. Spoon a little foam on top.

Finish: Dust a pinch of cinnamon or cocoa powder on top if you like. Taste and adjust sweetness.

For iced lattes: Fill a glass with ice. Add cold milk and sweetener, then pour in cooled espresso or strong coffee. Stir well. Skip heating and frothing, or use cold foam by frothing chilled milk briefly.