Vanilla Latte Recipe

Brew two shots of espresso (approx. 60 ml total) using an espresso machine or a strong stovetop espresso. Pour the hot espresso into a warmed 12–14 oz latte glass or mug.

Stir in 2 tablespoons of vanilla syrup into the hot espresso until fully dissolved. Adjust to taste if you prefer sweeter or less sweet.

Steam 10 oz whole milk to 60–65°C (140–150°F) with a velvety microfoam. If you don't have a steamer, heat milk on the stove until hot but not boiling (around 60–65°C) and froth vigorously with a handheld frother for 20–30 seconds to create foam.

Pour the steamed milk over the espresso + vanilla mixture, holding back the foam with a spoon. Finish by spooning 1–2 tablespoons of foam on top to create a slight dome suitable for toppings.

Position the Cupcake

Place the mini vanilla frosted cupcake gently on top of the milk foam. If the cupcake is heavy or dense, rest it at the cup rim or use a small saucer to avoid sinking. For safety and stability, you can insert the toothpick/skewer through the cupcake to sit it across the cup edge.

Add the PEEPS

Nestle two marshmallow PEEPS beside or atop the cupcake. If they are sticky or may slump, skewer them lightly with the toothpick and balance them on the cupcake or rim so they remain visible and intact.

Whipped Cream & Sprinkles

Top the foam area around the cupcake with 2 tablespoons of whipped cream. Lightly dust the whipped cream and exposed cupcake frosting with 1 teaspoon colorful sprinkles and optional mini chocolate/candy pieces for added color and texture.

Finish

Lightly dust 1/4 teaspoon vanilla bean powder (or a pinch of cinnamon/espresso) over the whipped cream and cupcake for aroma and a finished look. Wipe the cup rim if needed to keep presentation clean.

Serve immediately with a small spoon and a napkin. Advise the drinker to remove the cupcake and PEEPS before sipping through a straw or to enjoy bites of the cupcake between sips of the warm vanilla latte.