Flat White Espresso Recipe

By Stuart Smith | Last Updated May 10, 2020


Preparation Time & Servings

Requires simple ingredients.

Nutritional Guidelines (per serving)

*Nutrition information should be considered an estimate.

TOOLS NEEDED: Espresso machine, milk frother or a whisk and a glass.

It is unclear whether the term “flat white” was coined in Australia or New Zealand, but we do know the drink is basically a cappuccino without the foam.

The flat white became popular in the United States after Starbucks added it to their menu. The flat white is very similar to a cappuccino but has no foam at all.

You might order a flat white when you want an espresso drink that is a bit stronger than a latte but without as much foam as a cappuccino.



  • 2 ounces espresso
  • 4 ounces milk (whole milk works best)


  • Pour the espresso into a mug
  • Place the milk in a wide glass or glass jar and microwave on high power for 30 seconds until it is very hot but not boiling. Alternatively, heat the milk in a saucepan over medium heat for about 5 minutes until very hot but not boiling, watching it carefully
  • Using a milk frother, froth the milk until you don’t see any bubbles and you have a very thick froth, 20 to 30 seconds. Swirl the glass and lightly tap it on the counter repeatedly to pop the larger bubbles. Repeat this step as needed
  • Scoop out and discard any foam on top of the steamed milk. Pour the milk into the center of the espresso, making a tiny white circle in the middle

Recipe Tip

If you are attempting to make a flat white the way Starbucks does, use 12 ounces of milk instead of 4 ounces and only 1 ounce of espresso.

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