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Starbucks Blonde Vanilla Latte

A homemade copycat recipe that recreates the smooth, creamy Starbucks Blonde Vanilla Latte using fresh blonde espresso, steamed milk, and vanilla syrup in just five minutes.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Drinks and Beverages
Cuisine: American Cafe
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 shots 1 ounce each blonde espresso, freshly pulled
  • 10 ounces cold whole milk
  • 0.5 ounce vanilla syrup about 1 tablespoon, or vanilla extract to taste
  • Water as needed for espresso

Equipment

  • Espresso machine or Moka pot
  • Milk frother or steam wand
  • 12-ounce coffee cup or mug
  • Spoon for stirring
  • Kitchen scale (optional)
  • Thermometer (optional)

Method
 

  1. Fill the espresso machine reservoir with fresh cold water and heat it to operating temperature (2–5 minutes).
  2. Measure 18–20 grams of blonde espresso beans and grind to a fine, powdery texture.
  3. Tamp the ground espresso evenly with about 30 lbs of pressure using a tamper.
  4. Pull two shots of espresso, yielding about 2 ounces in 25–30 seconds, and pour immediately into a 12-ounce cup.
  5. Add 0.5 ounce vanilla syrup to the hot espresso and stir until fully dissolved.
  6. Steam 10 ounces of cold whole milk to 155–165°F using the steam wand, creating a thin layer of microfoam (30–45 seconds).
  7. Hold the cup at a slight angle and slowly pour steamed milk into the espresso, leaving about ¼ inch for microfoam.
  8. Spoon remaining microfoam onto the top of the latte to finish.

Notes

Use freshly roasted blonde espresso beans and store-bought vanilla syrup for the closest match to Starbucks. Maintain consistent milk temperature and foam texture.