Vanilla Dream Recipe
espresso, vanilla, steamed milk + whipped cream
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Ingredients
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Espresso
Vanilla Syrup
Milk & Topping
Method
Espresso
- 1
Pull espresso
Preheat and flush your espresso machine. Dose 18 g of freshly ground espresso into the portafilter, tamp evenly and firmly. Brew a double shot (approximately 60 ml) directly into a 10–12 oz serving cup or glass. Start the milk steaming immediately after you start the shot so both are ready together.
Vanilla Syrup
- 2
Make quick vanilla syrup
Combine 2 tablespoons granulated sugar and 2 tablespoons water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture comes to a gentle simmer (about 1–2 minutes). Remove from heat and stir in 1 teaspoon pure vanilla extract. Let cool slightly. This yields a small concentrated syrup — use immediately or store in the fridge up to 2 weeks.
- 3
Sweeten espresso
Add 1–2 tablespoons of the warm vanilla syrup to the brewed espresso (adjust to taste) and stir to combine. Taste and add more syrup if you prefer sweeter.
Milk & Topping
- 4
Steam milk
Pour 8 oz whole milk into a chilled steaming pitcher. Purge the steam wand, then steam the milk to 60–65°C (140–149°F) with slight stretching to create a silky microfoam. Aim for smooth, glossy milk with small, even bubbles. Tap and swirl the pitcher to polish the milk before pouring.
- 5
Froth whipped cream
In a small bowl, whisk 2 tablespoons heavy whipping cream with 1 teaspoon powdered sugar and 1/4 teaspoon ground vanilla bean (optional) until soft peaks form. Alternatively, use a small hand frother or chilled jar to shake until slightly thickened. This should be airy but dollop-able.
- 6
Assemble Vanilla Dream
Pour the steamed milk over the vanilla-sweetened espresso, holding back foam with a spoon and then layering a thin cap of foam on top. Gently dollop 1–2 tablespoons of the whipped cream in the center of the drink. If desired, sprinkle a tiny pinch of ground vanilla bean or a light dusting of cocoa on top for garnish.