Ingredients
Equipment
Method
- Pull 2-3 shots of fresh espresso into your coffee mug. The espresso should have a rich crema and aromatic scent.
- Add 2 pumps of vanilla syrup (about 1-2 tablespoons) directly to the hot espresso. Stir gently to dissolve completely.
- Pour 12-14 ounces of cold half-and-half into your steaming pitcher.
- Steam the half-and-half using your steam wand or frother until it reaches 150-160°F (65-71°C). Create microfoam by keeping the steam wand just below the surface.
- Gently swirl the steamed half-and-half to incorporate the foam evenly.
- Pour the steamed half-and-half into your mug with espresso and vanilla, holding back the foam initially with a spoon.
- Top with remaining foam. Add optional whipped cream and sprinkle with vanilla powder or cinnamon if desired.
- Serve immediately and enjoy your homemade vanilla breve.
Notes
Recipe Notes:
- Don't overheat the half-and-half beyond 160°F as it will scald and develop an unpleasant taste
- Fresh half-and-half steams better than older product and won't curdle
- Adjust vanilla syrup to taste—start with less and add more if needed
- For iced version, skip steaming and pour cold half-and-half and espresso over ice
- Use freshly roasted espresso beans (within 2-3 weeks) for best flavor
- Always add syrup to espresso first, not to the cream
- Create microfoam, not thick foam like cappuccino
- Quality vanilla syrup makes a noticeable difference
- Sugar-Free: Use sugar-free vanilla syrup
- Iced Vanilla Breve: Pour over ice instead of steaming
- Double Vanilla: Use vanilla-flavored half-and-half if available
- Best consumed immediately after preparation
- Does not store or reheat well
- Calories: 480
- Total Fat: 38g
- Saturated Fat: 24g
- Cholesterol: 135mg
- Sodium: 180mg
- Total Carbohydrates: 24g
- Sugars: 22g
- Protein: 10g
- Calcium: 320mg