How to Make a Christmas Wreath Latte

What you need

• espresso machine
• portafilter
• milk steaming pitcher
• steam wand
• spoon
• latte cup or mug

Method

1. Pull one shot of espresso into a latte cup

   Have your portafilter loaded and the cup in position before you start steaming so both components are ready at the same time

2. Purge the steam wand briefly before steaming to expel any residual water

   A quick purge ensures you are working with live steam rather than condensed water, which would dilute the milk

3. Steam one cup of milk with no froth by keeping the air intake hole on the wand fully covered throughout

   You want smooth, flat steamed milk rather than foam — blocking the air intake hole prevents air from being drawn into the milk

   Expert tipHold the bottom of the steaming pitcher with your free hand and stop steaming when the metal becomes just too hot to touch comfortably

4. Add one tablespoon of white chocolate sauce to the espresso shot and stir with a spoon until fully incorporated

   White chocolate sauce is thick; stirring it into the hot espresso while the cup is still undiluted by milk is the easiest way to blend it completely

5. Pour one ounce of white rum into the cup

6. Top the drink with the steamed milk

7. Spoon whipped cream over the surface and smooth it as flat as possible

   A level whipped cream surface is essential — it gives the crème de menthe and sprinkles a stable platform to form a clean wreath shape

8. Pour green crème de menthe slowly around the outer edge of the whipped cream to create the wreath ring

   Pour close to the edge so the liqueur traces a ring rather than pooling in the center

9. Scatter holiday holly sprinkles on top of the crème de menthe ring to complete the wreath garnish

Why this works

Covering the steam wand's air intake hole throughout the steaming process prevents micro-foam from forming, producing the flat, silky milk a latte needs rather than a cappuccino-style froth. Stirring the white chocolate sauce directly into the concentrated hot espresso before any other liquid is added lets the heat dissolve the thick sauce fully, so it does not settle at the bottom. Flattening the whipped cream layer before adding the garnishes creates the even, firm surface the crème de menthe ring and sprinkles need to hold their wreath shape through to serving.

Where beginners go wrong

1. 1

   Milk comes out frothy instead of smooth

   Ensure the air intake hole on the steam wand is completely covered for the entire steaming duration — even a brief gap introduces air and creates unwanted foam

2. 2

   White chocolate sauce clumps or sinks to the bottom

   Stir the sauce into the hot espresso immediately and vigorously before adding any other liquid; do not pour the milk in before the sauce is fully dissolved

3. 3

   Crème de menthe spreads to the center instead of forming a ring

   Pour more slowly and make sure the whipped cream surface is genuinely flat; a peaked or uneven surface will channel the liqueur inward

4. 4

   Sprinkles sink or dissolve quickly

   Add the holly sprinkles immediately after the crème de menthe while the whipped cream surface is still firm; prolonged moisture softens the cream and swallows the garnish

What you should taste

Sweet and warming with espresso depth and rich white chocolate, lifted by the clean heat of white rum and a cool mint finish from the crème de menthe garnish

FAQ