Lemon lattes are citrusy, bright drinks made with complex espresso and creamy milk. Making lemon syrup and combining it with cold milk can help you avoid dreaded curdling. This recipe is easy, fast, and perfect for a summer day!
Zest your lemons, being careful to leave the white pith (layer closest to the fruit) behind. You want the bright yellow outer rind.
Juice the zested lemons. Cut the lemons in half and squeeze out the juice. You want about ½ cup of lemon juice.
In a small saucepan, combine sugar, water, and lemon juice. Over medium-high heat, bring the mixture to a boil, stirring constantly. Then remove the pan from the heat.
Add the zest, stir, and let the mixture sit until it’s cool. Then filter out the zest.
Make your lemon latte.
Now it’s time to start brewing! Pull two shots of espresso or brew ½ cup of strong coffee.
Combine the cold milk with 1 tablespoon of your lemon syrup. Add the lemon syrup slowly, stirring regularly. Adding the syrup now will help you avoid curdling!
Heat the milk and lemon syrup in your small saucepan. Then froth the mixture using an immersion blender, whisk, or steam wand.
Pour the espresso or coffee into your coffee mug. Then add the steamed milk on top. Finish the drink by spooning on a little milk foam and adding a sprinkling of lemon zest. Enjoy!