Not-Too-Sweet Oat Vietnamese Latte (Latte-Art Friendly)

Name: Not-Too-Sweet Oat Vietnamese Latte (Latte-Art Friendly)
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: Makes 1 latte
Cuisine: Vietnamese-inspired
Ingredients: 10–15 g sweetened condensed milk (about 2–3 tsp), plus more to taste; 36–40 g double espresso (about 2 shots); 180–220 g barista-style oat milk (6–7 oz); Optional: pinch of fine salt (tiny—helps round sweetness)

Davis Whitehead·8 min·Makes 1 latte

A latte-art-friendly twist on Vietnamese coffee: just a small hit of sweetened condensed milk for that signature caramelized dairy note, balanced with a tight double espresso and silky steamed oat milk. The method keeps sweetness in check and focuses on glossy microfoam so you can pour hearts and rosettas cleanly. Perfect for a morning pick-me-up when you want café vibes at home without a sugar bomb.

coffee
latte
vietnamese-inspired
oat milk

8 min total · 3 min prep · 5 min cook

200 kcal · 3g protein · 27g carbs · 9g fat total

Espresso machine (or strong coffee maker) · Milk pitcher · Steam wand (or milk steamer)

Ingredients

•10–15 g sweetened condensed milk (about 2–3 tsp), plus more to taste
•36–40 g double espresso (about 2 shots)
•180–220 g barista-style oat milk (6–7 oz)
•Optional: pinch of fine salt (tiny—helps round sweetness)

Instructions

Pull + Sweeten

Warm your serving cup (optional but helps keep the drink hot).

Add 10–15 g sweetened condensed milk to the cup. (If using, add a tiny pinch of fine salt.)

Pull a double espresso (aim for 36–40 g espresso). Pour it into the cup and stir until the condensed milk fully dissolves—there shouldn’t be a thick syrupy layer at the bottom.

Steam Oat Milk for Latte Art

Pour 180–220 g oat milk into a small pitcher.

Steam to 55–60°C / 130–140°F. Start with a brief “stretch” (introduce a whisper of air for 1–2 seconds), then bury the tip to create a fast vortex.

Stop steaming when the pitcher feels hot but still holdable for about 2 seconds and the milk looks glossy like wet paint (no big bubbles).

Tap the pitcher firmly on the counter once or twice and swirl hard until the surface is mirror-smooth.

Pour (for Clean Art)

Begin with a thin stream from a bit higher up to integrate milk and coffee.

When the cup is about half full, bring the spout close to the surface and pour faster to “draw” your pattern.

Finish by lifting the pitcher slightly and doing a quick pull-through to cut the design.

If the foam sits on top like a cap and won’t integrate, you stretched too much. Next time, add less air and focus on the vortex.

If it tastes too sweet, drop condensed milk to 5–8 g. If coffee flavor gets lost, pull a tighter shot (e.g., 18 g in → ~32 g out).

Notes

Sweetness control: condensed milk varies by brand—start at 10 g and adjust. Oat milk: barista-style foams best; regular oat milk can work but may separate if overheated, so keep it at 55–60°C/130–140°F and swirl well. Iced version (no latte art): shake espresso + condensed milk with ice, then top with cold oat milk. Storage: best made fresh; steamed oat milk doesn’t hold microfoam well over time.