I've resently been trying to make a latte and or a vanilla latte at home and neither of them tast very good. What exactly do you do to amke these drinks.

THESE ARE THE STEPS TO MAKE LATTE:\r\n\r\n1. Make a shot of espresso equaling between 1 and 1 1/2 oz. (See "How to Make an Espresso" in the Related eHows section.) \r\n \r\n2. Steam 10 oz. milk. \r\n \r\n3. Steam another 2 oz. milk in a separate glass to create foam. Continue to apply steam until the milk completely foams. \r\n \r\n4. Pour hot milk in a 12-oz. glass until 3/4 full. \r\n \r\n5. Spoon small amount of foam onto the top. \r\n \r\n6. Gently pour espresso into the top and middle of foam. \r\n \r\n7. Spoon a little more foam on top and dust with ground chocolate, cinnamon or nutmeg. \r\n\r\n\r\n\r\n(I found it somewhere in Intertnet)

I tried this recipe. It's fane and very easy to make. Thanks!

Start with cold milk and a cold pitcher always. \r\nStretch the milk, only when it's cold, and never warm. \r\nOnce you feel the milk is at body temperature, tuck the wand and get a whirlpool going spinning clockwise. \r\nOnce you milk is at 155 degrees, shut it off.\r\nTap your pitcher on the counter a few times, bringing the microbubles to the top, presenting a nice layer of foam. \r\nPull your shot, and an espresso with thick crema helps! \r\nCut your shot before it turns white. \r\nTap your pitcher once again giving it a swirl, to mix the steamed milk, and the foam together. \r\nPour your shots right down the middle of your espresso, slowly, not breaking the crema. \r\n3 quarters the way up the cup, rock your pitcher back and forth while bringing it back slowly. \r\nCut back across the top of your drink, creating the stem.\r\nServe fresh and enjoy.

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A wise man once said,\r\n"Tell me and I forget. Show me and I remember. Involve me and I learn."

There are so many different ways to make different kinds of coffee.\r\nI ma glad we can come to the frums like this and share our experience and opinions.