Homemade “Custard Cream” Latte (Starbucks Style)
Perfectly Recreate Starbucks’ Custard Cream Latte! ✨ Home Cafe Recipe
Today, we’re revealing the secret to making the deliciously smooth and sweet custard cream latte you love from cafes, right in your own kitchen – easily and simply! Experience the fantastic harmony of rich espresso and sweet custard base at home.
Custard Cream Base Ingredients- 60g Heavy Cream (whipping cream)
- 15g Custard Cream Powder
Latte Assembly Ingredients- Ice, as needed
- 120ml Milk
- 2 shots Espresso (brewed strong)
- Ice, as needed
- 120ml Milk
- 2 shots Espresso (brewed strong)
Cooking Instructions
Step 1
First, let’s make the star of our custard cream latte: the custard base. In a bowl, combine 60g of cold heavy cream and 15g of sweet custard cream powder.
Step 2
Using a mini electric frother or a hand mixer, whisk the ingredients together until smooth and thick, with no lumps. Aim for a consistency similar to what you’d spread on toast – not too runny.
Step 3
Now, prepare a clear glass for your drink. Fill about 70% of the cup with plenty of cold ice. More ice will help keep your latte chilled for longer.
Step 4
Gently pour 120ml of fresh milk over the ice. Feel free to adjust the milk quantity to your preference.
Step 5
If you have an espresso machine, place your serving cup under the machine, ready to brew. (If you don’t have an espresso machine, you can use strongly brewed coffee or instant espresso.)
Step 6
Operate the espresso machine to brew 2 shots of rich espresso directly into the cup, infusing it with wonderful coffee aroma.
Step 7
Once the espresso is brewed, carefully move the cup containing the coffee to your table or workspace. It’s time for the final touch.
Step 8
Slowly spoon or pour the prepared smooth and sweet custard base over the ice, milk, and coffee. Using the back of a spoon can help create a beautiful layered effect.
Step 9
Ta-da! Your homemade cafe-quality custard cream latte is ready! Enjoy the fantastic combination of sweet, creamy custard and rich espresso.
