How to Make Meia de Leite (Portuguese Coffee Recipe)
Ever wondered what Portuguese people sip on in the morning?
I’m Portuguese, and for the longest time, I kept rambling on about Italian espresso shots and charming little French cafés, totally ignoring the coffee culture right under my nose.
Maybe it’s just that old thing where the familiar feels invisible. We grow up with something, see it every day, and somehow forget how special it actually is.
Anyway, this month is all about going back to my roots, starting with one of Portugal’s most beloved coffee drinks: meia de leite. It’s simple, and it’s everywhere from Lisbon corner cafés to sleepy village kitchens.
In this guide, you’ll learn how to make meia de leite the right way, what makes it different from similar drinks, and a few tips to get that authentic Portuguese flavor at home. So let’s start brewing!
What Is Meia de Leite?
Meia de Leite means “half of milk,” and that’s a pretty good clue to what you’re getting. Usually, it’s made with a 1:1 ratio of strong brewed coffee (or a shot of espresso) and steamed milk.
So, don’t expect it to be foamed up like a cappuccino. Instead, “meia de leite” has gently heated milk that mixes smoothly with the coffee.
The flavor is balanced. You still get the richness and bite of coffee, but it’s mellowed out by the milk.
Also, it isn’t as milk-heavy as a galão or as strong as a straight espresso. Think of it as Portugal’s version of a café au lait. However, with a little more character and simplicity.
How is it served?
Traditionally, Meia de Leite is served in a medium-sized mug or ceramic cup. Often, it’s sipped at breakfast, usually alongside a buttery pão com manteiga (bread with butter) or a toasty croissant.
At home or in a café, it’s not uncommon to find it in a wider, lower cup than you’d use for espresso with enough room to let it cool slightly and open up the flavor.
And don’t expect any fancy latte art. It’s meant to be simple and an everyday kind of coffee.
Step-by-Step Guide to Making Meia de Leite
Equipment
- Espresso machine or moka pot (you can also use a French press if that’s what you have)
- Milk steamer, frother, or a basic saucepan to heat the milk
- A wide mug or glass cup (something that feels cozy in the hands)
Ingredients
- Freshly brewed coffee or a single/double espresso shot
- Hot steamed milk (whole milk preferred for a creamy, authentic texture)
- Optional: sugar, cinnamon, or your favorite milk alternative (oat milk works surprisingly well)
Instructions
- Step 1) Brew the Coffee: Start by brewing a strong and flavorful coffee. A moka pot gives you a punchy cup that holds up well to the milk. If you’re using an espresso machine, a single or double shot is perfect. Even a strong French press brew will do if that’s your go-to. However, make sure it’s not too weak or watery.
- Step 2) Steam the Milk: Heat the milk gently to around 65–70°C (150–160°F). That’s hot enough to release the sweetness but not so hot that it burns.If you’re using a frother, you want a silky texture (not stiff foam). And if you’re going stovetop, whisking lightly while heating can help create a soft layer on top.
- Step 3) Combine and Serve: Now comes the easy part. You want to pour equal parts coffee and milk into your mug. It doesn’t have to be exact, but aim for that classic 1:1 ratio. Afterward, give it a gentle stir, then add sugar or cinnamon if you like. Some people even top it with a dusting of cocoa powder, but I like mine straight-up on weekday mornings.
Notes
Pro Tip:
Warm your cup before pouring in the coffee. Just add a bit of hot water to it while you prep, then dump it out before serving. This helps to keep your Meia de Leite warmer for longer and brings out the richness in the coffee.Tips for the Best Meia de Leite
Do want yours to taste just like it does in a Lisbon café? Then these tips will definitely help you:
1 – Full-Fat Milk Is the Way to Go
Meia de Leite thrives on creaminess, and nothing beats whole milk for that. It adds a velvety mouthfeel and natural sweetness that low-fat or skim milk can’t deliver.
If you’re going plant-based, oat milk (like Oatly Barista Edition) is your best bet. It steams smoothly and keeps the coffee rich without messing with the flavor.
For an even smoother cup, try heating the milk slowly and avoid boiling. That prevents a scorched flavor and helps the milk stay balanced with the coffee.
2 – Use a Medium to Dark Roast Coffee
The flavor of Meia de Leite hinges on the coffee base. For this, medium to dark roasts with chocolate, nutty, or toasty notes are traditional in Portugal. They give the drink body and depth without tasting harsh.
If you’re shopping online, Delta Cafés Lote Chávena is a classic Portuguese choice. If that’s not available, Lavazza Crema e Gusto, Peet’s Major Dickason’s Blend, or Café Bustelo Espresso Style are all great options and pretty easy to find on Amazon or at local supermarkets.
I recommend grinding the beans fresh if you can, as it makes a huge difference in aroma and flavor.
3 – Get the Temperature Right
One often-overlooked trick is keeping both the coffee and milk at ideal temperatures before mixing. You should brew your coffee fresh and steam milk to around 65–70°C (150–160°F). This is hot enough to feel cozy, but not so hot it burns your tongue.
Also, pre-warm your cup with hot water before pouring. It’s a small step, but it stops the drink from cooling too fast.
Bonus: it keeps the texture of the milk smoother and less likely to separate as it sits.
Comparing Portuguese Coffee Drinks: Meia de Leite, Galão, Bica & Abatanado
If you’re curious to learn more about Portuguese coffee drinks, read here. Anyway, here’s a quick comparison table to give you an idea:
| Drink | Coffee-to-Milk Ratio | Cup Style | Flavor Strength | Closest Match | When to Drink |
|---|---|---|---|---|---|
| Meia de Leite | 1:1 (equal parts) | Wide ceramic mug | Medium, creamy, balanced | Flat White, Cortado | Morning or mid-morning |
| Galão | 1:3 (more milk than coffee) | Tall glass | Light, smooth, milky | Latte, Café au Lait | Breakfast |
| Bica | Pure espresso | Small demitasse cup | Strong, bold, intense | Espresso | After meals or quick sip |
| Abatanado | Double espresso with water | Medium/large cup | Mellow but caffeinated | Americano | Afternoon or long chats |
Quick Tip: If you’re sitting at a Portuguese café and want something stronger, say “uma bica.” Want something lighter with more sipping time? Then ask for “um galão.”
Last Thoughts
So, have you given Meia de Leite a try at home yet? I’d love to hear how it turned out. Did you stick with the classic version or put your own twist on it?
Probably, you added a sprinkle of cinnamon, used oat milk, or paired it with a buttery torrada. Whatever it was, share it!
And if you’ve got any tips, tricks, or even another beloved Portuguese coffee drink that deserves a spotlight, drop it in the comments. And with that, let’s wrap it up by saying voilà!
