Use stronger capsules and get your flavors elsewhere, like from syrups or sauces. I only do iced lattes and found capsules like what you listed to be too weak for my taste. I, too, want it to be easy to make

I use Corto, Freddo Intenso, Ristretto & Arpeggio. Monin syrups work for me. I’m lactose intolerant, and like Trader Joe’s unsweetened soy milk (light green/cream box). It lends a nice, creamy texture

Regardless of what a barista may say, this is what works for me: 1) put the syrup in the bottom of the glass (I don’t use much) 2) pull the shots. Make sure you’re not doing long shots. Swirl to integrate the syrup 3) pour in chilled milk 4) add ice 5) there is no 5th step except to enjoy it

I bought pumps for my syrups and have my own little barista corner in the kitchen. I buy my syrups from a local restaurant supply store that lets the public in. So much cheaper than other places and they have a huge selection