Galão (Portuguese Latte)
Why this recipe works
- Fast to make: Espresso and gently heated milk come together in minutes, making this practical for breakfast or a quick coffee break.
- Smooth, milky texture: Whole milk gives the drink body and softens the espresso without hiding its flavour.
- Simple ingredients: With only espresso and milk, the quality of the coffee and the milk temperature are what shape the final drink.
Get the most out of this recipe
Ingredient notes
- Choose milk for texture: Whole milk gives the fullest, smoothest result, while lactose-free milk can be used for a similar creamy finish.
- Use a fresh espresso: Brew the espresso just before assembling so the coffee stays aromatic and does not taste flat against the milk.
Texture tips
- Keep the milk moving: Whisk often as the milk heats to keep it glossy and to encourage a fine foam rather than large bubbles.
- Do not boil the milk: Stop heating when the milk is steaming and just below a simmer; boiling can make the flavour less sweet and the texture less smooth.
Authenticity notes
- Serve in a tall glass: A galão is typically served in a tall glass, which shows the pale, milk-forward coffee and keeps the style distinct from shorter espresso drinks.
- Breakfast pairing: It is well suited to simple breakfast pastries, toast, or lightly sweet bakes rather than rich desserts.
Timing notes
- Serve straight away: Galão is best enjoyed immediately while the milk is hot and the foam is still light.
- Warm the glass first: Pre-warming the glass helps the drink stay hot, especially because the milk makes up most of the volume.
Equipment you'll need
Ingredients
Instructions
- Warm a tall glass by filling it with hot water, then empty and dry it. Brew the espresso and pour it into the warmed glass.
- Pour the whole milk into a small saucepan and heat gently over a medium-low heat, whisking often, until steaming and just below a simmer. Aim for a light, fine foam on top and do not let it boil.
- Slowly pour the steamed milk into the glass over the espresso, holding back the foam with a spoon if needed, then spoon a little foam on top. Serve straight away while hot.
Recipe notes
Tips
- For the smoothest finish, keep the milk moving as it heats so it stays glossy and forms a fine foam rather than large bubbles.
- If you are using a coffee machine with a steam wand, steam the milk to about 60 to 65°C (140 to 150°F) for a naturally light foam.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised milk and serve the drink hot.
Substitutions
- Replace whole milk with lactose-free milk for a similar creamy texture.
Storage
- Best made and served immediately. If needed, keep the espresso and milk separate in the fridge for up to 1 day, then reheat the milk gently until steaming and brew fresh espresso for the best flavour.
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Recipe overview
- Servings: 1 glasses
- Total time: 8min (8min active)
- Difficulty: Easy
- Cuisine: Portuguese
-
Allergens:
Milk
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