Double espresso with whole milk Calories

Pull two espresso shots, then heat whole milk and froth it if you like. Pour the milk into the espresso, using less for a stronger coffee taste or more for a milder, creamier drink.

Most of the caffeine comes from the two espresso shots; adding milk does not remove it. The exact amount varies with the coffee beans, dose, and brewing method, so the drink does not have one fixed caffeine value.

No. A latte typically contains more steamed milk and a thin layer of foam, making it milder and larger. A double espresso with whole milk can be much smaller and more coffee-forward, although its milk ratio is not standardized.

A cortado pairs espresso with roughly an equal amount of warm milk, creating a balanced, lightly milky drink. A double espresso with whole milk has no fixed milk ratio, so it may taste stronger or milkier than a cortado.

Yes. Pour the double espresso over ice and add cold whole milk. For a less diluted drink, chill the espresso briefly before serving, or use large ice cubes that melt more slowly.

Milk can curdle if it is old or if the espresso is especially acidic and the milk is very hot. Use fresh, cold milk and add it gradually; avoid boiling the milk before mixing it with the espresso.

Yes. Steam or froth the whole milk before adding it to the espresso for a softer texture and a layer of foam. The drink can also be made with simply warmed or cold milk, depending on how you want to serve it.

Yes, milk generally makes espresso taste less bitter and less intense by adding creaminess and balancing its sharp flavors. It does not change the espresso itself, so the coffee flavor remains noticeable, especially when you use only a little milk.

You can use oat milk instead of whole milk, but the result will no longer contain whole milk and will taste different. Barista-style oat milk usually froths more easily; pour it slowly into the espresso to help it blend smoothly.