Step-by-Step: How to Make a Galão at Home
Making a galão at home is easy. You’ll find this drink cozy and comforting. Especially when the milk is nice and creamy and the coffee has that bold, roasted edge.That’s why I make one almost every morning, usually with buttered toast on the side (the kind where the butter’s dripping and soaking into the bread, so good).
Equipment
- Espresso machine, Moka pot, or AeroPress
- Milk steamer, frother, or even a small pot and whisk
- Tall glass, which is the traditional way to serve galão in cafés
Ingredients
- 1 shot of freshly brewed espresso (or strong coffee from a moka pot)
- Steamed milk, preferably whole milk for extra creaminess
- Optional: sugar or sweetener, depending on your taste
Instructions
- Brew Your Espresso or Strong Coffee: If you’re using an espresso machine, aim for about 25–30ml of dark and intense coffee. A moka pot works great too (make sure to use a dark roast). That extra boldness balances out the milk beautifully.
- Steam or Froth Your Milk: You want your milk hot but not boiling, around 60–65°C (140–149°F) is ideal. A steam wand gives the best texture, but if you’re using a handheld frother or heating it on the stove, just whisk until it’s velvety. It shouldn’t be super foamy like a cappuccino. The reason is galão milk is smooth but not bubbly.
- Combine and Serve: Now for the best part: pour your espresso into a tall glass, then gently add about three parts steamed milk. Go slow; it looks nicer and blends better. Also, you can add sugar if you like, but I find it perfect as is.