1 shot espresso
Hot steamed milk
Always steam the milk before preparing the espresso. Fill steaming pitcher one-third full. Submerge the tip of the steam wand about 1/2 inches below the milk’s surface and begin steaming. As the foam rises, slowly lower the pitcher being careful to keep the tip below the milk’s surface. Do not move the wand around in circles or up and down. Brew espresso directly into a warm cappuccino cup or brewing pitcher. Pour steamed milk (hot liquid) over the espresso and spoon frothed milk to rim of the cup. The cup should contain 1/3 each of espresso, milk and froth.
Recipe from illy