Description
This Iced Vanilla Latte is one of the easiest lattes you can make! It's made with homemade vanilla syrup and it's inspired by the popular Starbucks Iced Vanilla Latte.
Ingredients
Units
Scale
Vanilla Syrup
- 1 cup cane sugar
- 1 cup water
- 2 tbsp vanilla extract or 1 vanilla bean, sliced in half lengthwise (see notes)
Iced Vanilla Latte
- 2 shots espresso
- Ice
- 1/2-1 cup milk (I used oat milk)
- 1-2 tbsp vanilla syrup
- Garnish: whipped cream (I used coconut milk whipped cream), rainbow sprinkles (optional)
Instructions
Vanilla Syrup
- Add cane sugar, water, and a sliced vanilla bean to a medium saucepan. (If you’re using vanilla extract, only add sugar and water.)
- Bring the mixture to a boil stirring constantly until the sugar dissolves to make sure it doesn’t burn.
- Lower the heat and simmer the syrup for 10 minutes.
- Take the syrup off the heat and stir in vanilla extract if you’re not using a whole vanilla bean.
- Transfer the syrup into a glass jar. You can keep the vanilla in the jar or discard it.
- Wait for it to cool completely before closing with a lid and store in the fridge for 2 weeks.
Iced Vanilla Latte
- Start by brewing your espresso.
- While it’s brewing, fill a tall glass with ice and add milk and vanilla syrup.
- Pour the two shots of espresso over the milk and serve with a straw.
- Optionally, you can garnish with whipped cream and rainbow sprinkles. Enjoy!
Notes
- If you want clear smooth syrup just like store-bought vanilla syrup, use vanilla extract. If you want the black specs, use vanilla bean paste in the same ratio as vanilla extract or one vanilla bean.
- The syrup makes enough for about 10-12 servings if you use 2 tbsp per serving.
Nutrition
- Serving Size:
- Calories: 45
- Sugar: 7 g
- Sodium: 94.2 mg
- Fat: 1.5 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7.8 g
- Fiber: 0 g
- Protein: 0.8 g
