Iced Vanilla Latte
Skip the drive-thru and make this iced vanilla latte at home in 5 minutes. Real vanilla syrup and a quick shake give it coffee shop texture without the $5 price tag. Perfect for lazy mornings or your afternoon pick-me-up.
Equipment
- Small saucepan
- Glass jar with lid
- Espresso maker or Moka pot
- Cocktail shaker or mason jar
- Tall Glass
- Spoon or straw
Ingredients
Vanilla Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
For the Latte
- 2 tablespoons homemade vanilla syrup
- 1 double shot espresso (about 2 oz)
- 1 cup milk of your choice
- ice cubes (large)
- optional splash heavy cream or pinch of salt
Instructions
- In a small saucepan, whisk together 1 cup water and 1 cup granulated sugar. Bring to a simmer over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes.
- Remove from heat and stir in 1 tablespoon pure vanilla extract. Let cool to room temperature.
- Transfer to a glass jar and refrigerate for up to 2 weeks. Shake before each use.
- Brew a double shot of espresso (about 2 oz) using your preferred method.
- In a cocktail shaker or mason jar, combine the hot espresso, 2 tablespoons vanilla syrup, and a splash (about 1/4 cup) of milk. Add a handful of large ice cubes. Shake vigorously for 10 seconds.
- Fill a serving glass with fresh ice cubes. Pour the shaken espresso mixture over the ice.
- Pour the remaining 3/4 cup milk over the espresso mixture. Stir gently. Taste and add more syrup if desired.
- Optional: Drizzle extra vanilla syrup on top or add a pinch of sea salt. Serve immediately with a straw.
Notes
Use large ice cubes to prevent dilution. The shake step is crucial for a microfoam texture. For dairy-free, use oat milk (barista blend). The syrup can be made sugar-free with allulose.